蒙古奶酪的工艺优化及其功能性产品开发研究进展  

Process Optimization of Mongolian Cheese and Development of Its Functional Products:A Review

作　　者：李晓东[1] 焦阳 刘璐[1] 柴静 程金菊 马春丽[1] LI Xiaodong;JIAO Yang;LIU Lu;CHAI Jing;CHENG Jinju;MA Chunli(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150036,China)

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150036

出　　处：《乳业科学与技术》2023年第2期22-27,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家乳业技术创新中心创建重点项目(2021-国家乳创中心-9)。

摘　　要：蒙古奶酪作为中国传统乳制品历史悠久、营养丰富、风味独特,在我国乳制品的发展历史上具有重要意义。为实现蒙古奶酪的工业化生产,推动内蒙古地区经济发展,急需对蒙古奶酪生产工艺流程进行优化,提升其适口性,并解决产品形式过于单一的问题。本文综述传统蒙古奶酪的营养价值和功能特性,目前风味和贮藏方面存在的问题及改进方法,并对未来功能性蒙古奶酪新产品的开发提供思路,以期为蒙古奶酪的工业生产与产品研发提供参考。As a traditional Chinese dairy product with a long history,Mongolian cheese has rich nutrients and a unique flavor,which is of great significance in the development history of dairy products in our country.The industrialized production of Mongolian cheese will promote the economic development of Inner Mongolia.Therefore,it is urgently needed to optimize the production process of Mongolian cheese,improve its palatability,and solve the problem of excessively monotonous product form.This paper mainly reviews the nutritional value and functional characteristics of traditional Mongolian cheese,discusses the current problems of itsflavor and storage,proposes possible solutions to these problems,and puts forward some ideas for the development of new functional Mongolian cheese products in the future.We expect this review to provide a reference for the research and industrial production of Mongolian cheese.

关 键 词：蒙古奶酪 风味 贮藏 功能特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]