高蛋白酸奶的生产工艺与开发现状

Production technology and development status of high-protein yoghurt

发酵前添加蛋白粉,或膜过滤处理原料乳可以提高酸奶中蛋白质的含量,也可以在发酵后通过离心或膜过滤方式提高蛋白质的含量。本文对高蛋白酸奶不同生产工艺的研究进行总结,同时介绍不同工艺对产品的影响,为高蛋白酸奶的研究和开发提供一定的参考。

Protein content of yoghurt can be increased by adding protein powder or membrane filtration before fermentation.Centrifugation or membrane filtration after fermentation also can increase the protein content of yoghurt. This paper summarized the different production technics and their effects on high-protein yoghurt, which was meaningful for the research and development of high-protein yoghurt.