摘要
凝固型酸乳是原料乳经巴氏杀菌后,在一定温度条件下添加有益菌(发酵剂),经灌装、发酵、冷却等工艺生产出来的乳制品。本文主要介绍了凝固型酸乳的营养成分、影响因素及目前的国内外发展现状。
The solidified yoghurt is a dairy product obtained by adding beneficial bacteria (fermenting agent) under a certain temperature condition after pasteurization of the raw material milk, and filling, fermenting and cooling. This review mainly introduced the nutrient composition of coagulated yoghurt, the influencing factors in processing and the current development status at home and abroad.
作者
白海娜
Bai Haina(College of Biology & Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China)
出处
《现代食品》
2019年第16期108-110,共3页
Modern Food
关键词
凝固型酸奶
营养成分
研究进展
Solidified yogurt
Nutrient content
Research progress
