杂粮酸奶加工技术及营养价值的研究进展  

Progress on Processing Technology and Nutritional Value of Multigrain Yogurt

作　　者：郑铌 王嘉毅 刘咸筠 ZHENG Ni;WANG Jiayi;LIU Xianjun(School of Biology and Food Engineering,Jilin Normal University of Engineering and Technology,Changchun,Jilin 130000,China)

机构地区：[1]吉林工程技术师范学院生物与食品工程学院,吉林长春130000

出　　处：《农产品加工》2024年第20期82-87,97,共7页Farm Products Processing

基　　金：吉林省科技发展项目(20220202076NC);吉林省教育厅科学技术研究项目(JJKH20220194KJ)。

摘　　要：杂粮作为一种重要的食物种类包含多种粮豆作物,具有多种生物学功能和营养保健疗效。面对当今市场多样化的需求促使杂粮加工形式不断创新,其中杂粮酸奶作为一种富含营养的乳制品,融合了杂粮丰富的膳食纤维和酸奶的益生菌,已发展成为极具研究价值和市场前景的杂粮产品。从制备技术、理化性质、功能成分及其对人体健康的作用等方面对杂粮酸奶的研究进行了梳理和综合。通过对现有研究的总结,有助于加强研究人员更好地了解杂粮酸奶的制备工艺、营养价值和潜在的市场前景。Coarse cereals as an important kind of food contains a variety of bean crops,has a variety of biological functions and nutrition health effect,the current market demand to promote its processing diversification,including grain yogurt as a nutrient-rich dairy products,a blend of grains rich dietary fiber and yogurt probiotics,has developed into a great research value and market prospect of grain products.This paper combed and synthesized the preparation technology,physical and chemical properties,functional components and its effects on human health.By summarizing the existing studies,the researchers could better understand the preparation process,nutritional value and potential market prospect of multigrain yogurt.

关 键 词：杂粮 杂粮酸奶 制备工艺 营养价值 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]