双蛋白酸奶的开发研究进展

Research progress in double protein yogurt

双蛋白酸奶是以鲜牛奶和大豆为主要原料,经乳酸菌发酵而成的活性乳酸菌保健饮品,具有动植物蛋白质互补,营养结构合理的优点。文章综述了双蛋白酸奶的营养特性,分析了生产中影响产品质量的因素,并对其今后的发展进行了展望。

Double protein yoghurt was one kind of health beverage fermented by lactic acid bacteria, using milk and soybean as main raw material. The beverage was complementary with animal and plant protein with the advantage of reasonable structure nutrition. The nutrition characteristics of double protein yogurt were reviewed, the factors that could influence the products quality in production was analyzed, and the prospect of double protein yogurt was discussed as well.