摘要
酸牛奶是采用纯鲜牛奶经高温杀菌后接入乳酸菌发酵后制成的一种发酵型乳制品。饮用酸奶对人体健康有益,但酸奶需要冷藏储存、保质期短且在货架期内益生菌含量会逐渐下降,给消费者食用带来不便。酸奶粉具有制作方便、营养健康和储存方便等特点,产品销售过程无需严格的冷藏条件,复原后也可以保有酸奶的营养价值和功能特性,酸奶粉的研制开发填补了我国乳制品的空白。介绍了我国酸奶粉的生产工艺及贮存条件方面的研究现状,并对目前还存在的生产问题及应用难题进行了探讨。
Yoghurt is a kind of fermented dairy product using pure fresh milk treated with high temperature and added in lactic acid bacteria. Yogurt has a great significance to human health. But because of its maintained throughout the distribution chain, short shelf life, probiotics content will gradually decline, which were inconvenience brought to consumers. Milk powder is easy to make, highly nutritious and storage is convenient, yoghurt powder product also filled in the blank of our countryg dairy food. Sales process does not require the cold storage condi- tion, Meanwhile it can also retain the nutritional value and functional properties after the recovery. The research status of production technolo- gy and storage conditions of yoghurt powder in China were introduced, the existing production problems and application difficulties were dis- cussed.
出处
《安徽农业科学》
CAS
2013年第29期11833-11836,共4页
Journal of Anhui Agricultural Sciences
基金
国家农业科技成果转化资金课题(2012GB2CO00141)
上海市科委国际合作项目(11290704400)
关键词
酸奶粉
生产工艺
乳酸菌
Yoghurt powder
Production technology
Lactic acid bacteria
