| 酒精性发酵功能乳饮料——开菲尔的研究进展 |
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| 引用本文： | 刘辉,高瑞萍,宁娜. 酒精性发酵功能乳饮料——开菲尔的研究进展[J]. 中国奶牛, 2011, 0(6): 56-58 |
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| 作者姓名： | 刘辉 高瑞萍 宁娜 |
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| 作者单位： | 西南大学食品科学学院,重庆400715;重庆市农产品加工技术重点实验室,重庆400715 |
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| 摘 要： | 作为一种古老而又新型的发酵奶制品,Kefir的营养特性及其保健功能,愈来愈受到人们的喜爱。本文介绍了Kefir及其发酵剂开菲尔粒,并对Kefir的营养特性、功能特性及其相关制品的研究进展做一综述,对Kefir的研究进行了展望。
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| 关 键 词： | 开菲尔 开菲尔粒 营养特性 功能特性 |
Research Advance on Functional Fermented Alcoholic Milk Beverage-Kefir |
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| LIU Hui,GAO Rui-ping,NING Na. Research Advance on Functional Fermented Alcoholic Milk Beverage-Kefir[J]. China Dairy Cattle, 2011, 0(6): 56-58 |
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| Authors: | LIU Hui GAO Rui-ping NING Na |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400715; 2. Chongqing Key Laboratory of Agricultural Product Processing, Chongqing 400715) |
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| Abstract: | As an old and new fermented dairy products, Kefir＇s nutritional characteristics and health function, more and more loved by the people. This article introduce d the Kefir and kefir grains, its nutritional characteristics, features and research progress of related products were reviewed as well. The research prospects of Kefir were predicted： |
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| Keywords: | Kefir Kefir grains Nutritional characteristics Functional characteristic |
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