酸奶发展的研究进展

Progress in Research of Active Material from Yoghurt

酸奶因高营养价值开始不断被消费者认可。随着收入和生活水平的不断提高,消费者对酸奶的认知不只停留在传统发酵食品的范畴,也开始关注酸奶本身的营养价值和酸奶发酵菌种的生物特性。综合研究总结不同发酵工艺下的酸奶性质及酸奶中益生菌在肠道中的功能性作用及生理特性。

Because of the high nutritional value,yogurt has been continuously recognized by more and more consumers.Furthermore,with the rapidly improve of consumers'income and living standards,their cognition of yogurt have been changed as weu.The consumers not only care about the category of traditional fermented food,but also pay attention to the the nutritional value of yogurt and the biological characteristics of yogurt fermentation bacteria.Overall,this paper summarized the yogurt in different fermentation processes,and the functional and physiological characteristics of probiotics in yogurt.