发酵乳中风味物质研究进展  

Research Progress in Flavor Substances of Fermented Milk

作　　者：桂亚 唐果 马栎[1] 李逸鹤[1] 田林双[1] GUI Ya;TANG Guo;MA Li;LI Yihe;TIAN Linshuang(Jiangsu Vocational College of Finance and Economics,Huai'an 223023,China)

机构地区：[1]江苏财经职业技术学院,江苏淮安223023

出　　处：《现代食品》2023年第18期29-31,共3页Modern Food

基　　金：江苏省教育科学“十四五”规划专项课题(C-b/2021/03/42);2021年江苏省教育厅青蓝工程优秀教学团队;2022年淮安市自然科学研究计划(指导)项目(HABZ202220);2022年校级课题(2022XPT02);淮安市科技项目:基于喷雾干燥法制备高活性益生菌菌粉及稳定性研究(HAB202371)。

摘　　要：发酵乳及乳制品,如酸奶、奶酪、酸奶油,在人类的饮食中扮演着重要角色。发酵乳的风味是消费者最为关注的重要指标之一,因此,对发酵乳风味物质的研究具有重要意义。本文对发酵乳风味物质来源、分析技术进行了总结,针对发酵剂、发酵条件等影响因素进行了综述,并对未来发展方向进行了展望,旨在为发酵乳风味物质研究提供参考。Fermented milk and dairy products,such as yogurt,cheese,sour cream,have played an important role in human diet.The flavor of fermented milk is one of the most important indicators that consumers are concerned about,so the research on the flavor substances of fermented milk is of great significance.In this paper,the source and analysis technology of fermented milk flavor substances are summarized,the influencing factors such as starter cultures and fermentation conditions are reviewed,and the future development direction is prospected,aiming to provide reference for the research of fermented milk flavor substances.

关 键 词：发酵乳 风味物质 研究进展 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]