| 传统发酵奶酒的研究进展 |
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| 引用本文： | 任志敏,陈忠军,孙子羽,满都拉.传统发酵奶酒的研究进展[J].中国酿造,2018,37(7):17. |
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| 作者姓名： | 任志敏 陈忠军 孙子羽 满都拉 |
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| 作者单位： | 内蒙古农业大学 食品科学与工程学院，内蒙古 呼和浩特 010018 |
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| 基金项目： | 草原英才“内蒙古自治区农业生物发酵产业创新人才团队”支持基金 |
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| 摘 要： | 随着乳品工业的不断发展，以及人们对于天然保健饮料日益增长的需求，传统发酵奶酒得到了越来越多的关注。该文从传统 发酵奶酒发展概况、微生物组成、营养组分及保健功效与奶酒产品加工技术几个方面进行了综述，并对发酵奶酒的研究方向和市场 营销等方面提出建议，为发酵奶酒的工业化生产及推广提供参考。
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| 关 键 词： | 发酵奶酒 微生物 营养保健 加工技术 |
Research progress on traditional fermented milk wine |
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| REN Zhimin,CHEN Zhongjun,SUN Ziyu,Mandlaa.Research progress on traditional fermented milk wine[J].China Brewing,2018,37(7):17. |
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| Authors: | REN Zhimin CHEN Zhongjun SUN Ziyu Mandlaa |
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| Affiliation: | College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China |
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| Abstract: | With the continuous development of dairy industry and the increasing demand for natural health drinks, traditional fermented milk wine has attracted more and more attention. The development, microbiological compositions, nutritional compositions, health protection efficacy and process- ing techniques of traditional fermented milk wine were reviewed. Besides, suggestions about research orientation and marketing of fermented milk wine were provided, in order to provide reference to industrialized production and popularization. |
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| Keywords: | fermented milk wine microorganism nutrition and health care processing technology |
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