功能性酸奶的应用研究进展  

Application and Research Progress of Functional Yogurt

作　　者：郑民 杜晶晶 陆毅 白语嫣 ZHENG Min;DU Jingjing;LU Yi;BAI Yuyan(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《现代食品》2022年第13期48-50,共3页Modern Food

基　　金：武汉商学院大学生创新创业训练项目“藜麦功能性在酸奶中的应用研究”(202111654050)。

摘　　要：随着人们生活水平的提高,消费者对酸奶的营养需求也随之不断增加。酸奶的营养功能和独特风味深受人们的喜爱,与传统酸奶相比,功能性酸奶具有更好的营养价值与感官体验。本文在国内外学者的研究基础上,总结了功能性酸奶的种类和研发方法,为功能性酸奶的开发提供参考。With the improvement of people’s living standard,consumers’nutritional demand for yogurt is also increasing.Yogurt nutrition function and unique flavor was deeply loved by people,compared with the traditional yogurt,functional yogurt with better nutrition value and sensory experience.This article based on the research of scholars both at home and abroad,summarizes the types of functional yogurt in order to provide reference for the development of functional yogurt.

关 键 词：功能性 酸奶 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]