| 功能型酸奶的研究现状及发展趋势 |
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| 引用本文： | 王晶,丁斌.功能型酸奶的研究现状及发展趋势[J].衡水学院学报,2008,10(1):111-113. |
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| 作者姓名： | 王晶 丁斌 |
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| 作者单位： | 衡水学院,生命科学系,河北,衡水,053000 |
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| 摘 要： | 与普通的酸奶相比,功能型酸奶口味多样,营养丰富,适合更广泛的消费群体,所以功能型酸奶具有极高的研究价值.根据添加原料的不同,功能型酸奶增加了不同的保健功能和新鲜口味.在国内外现已研制开发出了很多为消费者所喜爱的品种.功能型酸奶发展前景广阔,蔬菜、水果型酸奶成为一大发展趋势.
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| 关 键 词： | 功能型 酸奶 研究现状 发展趋势 |
| 文章编号： | 1673-2065（2008）01-0100-03 |
| 收稿时间： | 2007-11-05 |
| 修稿时间： | 2007年11月5日 |
On Research Status and Development Tendency of Functional Yogurt |
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| WANG Jing,DING Bin.On Research Status and Development Tendency of Functional Yogurt[J].Journal of Hengshui University,2008,10(1):111-113. |
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| Authors: | WANG Jing DING Bin |
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| Abstract: | Compared with ordinary yogurt,functional yogurt with diversified tastes and rich nutrition is more suitable for a wide range of consumer groups.It has a high research value.The adding of different raw materials results in the functional yogurt with different health function and fresh taste.A variety of favorite products have been developed for consumers at home and abroad.Functional yogurt has broad development prospect,and yogurt with vegetables or fruits will be a major trend. |
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| Keywords: | function yogurt research status development tendency |
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