| 酸奶粉生产技术的研究进展 |
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| 引用本文： | 肖壮,刘景圣.酸奶粉生产技术的研究进展[J].中国食物与营养,2012,18(2):50-54. |
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| 作者姓名： | 肖壮 刘景圣 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,长春,130118 |
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| 基金项目： | 农业科技成果转化资金“免疫与微生态双活性新型功乳制品中试”（项目编号：2008GB28100065）. |
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| 摘 要： | 酸奶粉具有丰富的营养价值，在医疗和食品工业中得到了广泛的应用。酸奶粉既保持了酸奶原有的营养价值和功能特性，又延长了货架期、降低了成本，因此具有广阔的发展前景。从酸奶粉的干燥方法、再水合以及保护剂等角度阐述了酸奶粉的生产工艺，并进行了展望。
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| 关 键 词： | 酸奶粉 生产技术 乳酸茵 |
Research Progress of Production Technology of Yogurt Flour |
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| XIAO Zhuang,LIU Jingsheng.Research Progress of Production Technology of Yogurt Flour[J].Food and Nutrition in China,2012,18(2):50-54. |
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| Authors: | XIAO Zhuang LIU Jingsheng |
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| Affiliation: | College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China |
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| Abstract: | Yogurt flour was widely used in medical and food industry for its high nutritional value. Maintaining nutritional value and functional features of yogurt, yogurt flour with long shelf life and short cost has broad prospect. Production process of yogurt flour was de scribed and prospected in terms of drying method, rehydration and protective agent. |
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| Keywords: | yogurt flour production technology lactic acid bacteria |
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