甘肃省褐色酸乳工艺发展现状及问题

Development of the Brown Yogurt Industry in Gansu Province: Present Situation and Existing Problems

褐色酸乳是经过美拉德反应非酶褐变形成的具有浓郁焦香风味、丝滑口感及优质营养成分的酸乳新品类,已成为未来酸乳消费市场的新热点。甘肃省作为我国重要的畜牧业产区和乳制品加工基地之一,必然也要发展和抢占褐色酸乳的市场份额。本文以甘肃省乳制品产业的发展进程及问题、褐色酸乳工艺研发中的壁垒及驱动力、褐色酸乳加工领域的现状及挑战和褐色酸乳的发展前景及趋势作为切入点,对甘肃省褐色酸乳的发展现状及问题进行综述。

Brown yogurt is a new type of yogurt with a burned flavor formed by the nonenzymatic Maillard reaction and silky smooth mouthfeel that contains high-quality nutrients and has become a new hotspot in the yogurt market. As Gansu province is one of the major livestock production areas and dairy processing bases in China, this region is bound to development the brown yogurt industry and seize market share. This article reviews the current status of the development of Gansu’s brown yogurt industry and existing problems. This review covers a summary of the history of the development of this industry and the problems encountered during the development process, the barriers to and driving forces for the research and development of brown yoghurt, the current status and challenges of brown yogurt processing, and the current trends and future prospects of brown yogurt.