摘要
近年来我国食品工业中,冰淇淋成为继饮料、方便面后发展最为迅猛的产品之一。如何将冰淇淋的嗜好性与产品的营养和功能特性进行有机结合,是冰淇淋产品未来重要的发展趋势。本文从冰淇淋发展简史与近年市场状况,益生茵的种类和作用,益生菌冰淇淋的优势、研究与开发方向等方面进行了概述。
Nowadays, ice cream is one of the fastest developing products following beverage and instant noodles. How to combine the tastes with nutritional and functional properties of ice cream is an important trend in the future. In this paper, the ice cream products as well as their history, present market status, the species of probiotics and their effects, the advantages of probiotic ice cream, the future prospects for their research and development etc. are introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第11期199-202,205,共5页
Science and Technology of Food Industry
基金
扬州大学-扬州市科技局(YZ2004042-5)徐州市科技局(X2005F-415)项目资助
关键词
益生菌
冰淇淋
益生菌冰淇淋
进展
probiotics
ice cream
probiotic ice cream
development
