摘要
简介了发酵型乳酒的开发研究类型、特点及营养保健功能,综述了影响其生产的发酵剂(开菲尔粒)和生产工艺等主要因素,并对其进一步开发进行了展望。
Types, characteristics of explore and study, the nutrional healthy function of fermened milk wine were reviewed in the paper. The main affecting factors of the fermentation and its processing were summarized,prospect of the luther development was proposed.
出处
《现代农业科技》
2010年第1期335-336,338,共3页
Modern Agricultural Science and Technology
基金
山西省回国留学人员科研资助项目(2007-116)
关键词
发酵型乳酒
营养保健功能
发酵剂
生产工艺
fermened milk wine
nutrional-healthy function
fermentation
processing technology
