摘要： 发酵乳以鲜牛乳发酵而成，富含蛋白质、钙和维生素，营养全面，风味独特，深受大众青睐。近年来，随着新工艺和新技术的快速发展和应用，有关发酵乳的生产加工与检测技术研究取得了长足进步。本文主要从发酵乳的加工工艺，包括新型原料、新型发酵剂、新型技术，以及发酵乳的检测技术，包括结构检测、风味检测、营养检测、菌落计数、组学技术、高通量测序技术几个方面对发酵乳的加工及检测技术研究进展进行详述，为今后发酵乳加工生产和品质检测提供理论依据。
关键词:
发酵乳,
加工工艺,
检测技术,
研究进展
Abstract: Fermented milk is rich in protein, calcium and vitamins and contains a full range of nutrients, which is favored by the public due to its unique flavor. With the rapid development and application of new technologies, great progress has been made in the production, processing and quality evaluation of fermented milk. In this paper, we review recent progress in the development of new raw materials, starter cultures and production technologies for fermented milk as well as quality evaluation technologies including texture, flavor, nutrient and microbial quality analysis, omics technology and high-throughput sequencing technology. We expect this review to provide a theoretical basis for the production and quality detection of fermented milk in the future.
Key words:
fermented milk,
processing technologies,
detection technologies,
progress
中图分类号:
TS252.1
引用本文
李欣霏, 王彩云, 王新妍, 杨姗姗, 乌日娜, 张贵斌, 武俊瑞. 发酵乳加工工艺及检测技术研究进展[J]. 乳业科学与技术, 2021, 44(5): 43-50.
Recent Advances in Processing and Quality Evaluation Technologies for Fermented Milk. Recent Advances in Processing and Quality Evaluation Technologies for Fermented Milk[J]. Journal of Dairy Science and Technology, 2021, 44(5): 43-50.
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链接本文:
https://www.dairyst.net.cn/CN/10.15922/j.cnki.jdst.2021.05.009
https://www.dairyst.net.cn/CN/Y2021/V44/I5/43