| 奶酒的类型 生产工艺及其营养价值 |
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| 引用本文： | 翟燕,陈有君.奶酒的类型 生产工艺及其营养价值[J].农产品加工．学刊,2007(7):68-70. |
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| 作者姓名： | 翟燕 陈有君 |
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| 作者单位： | 内蒙古农业大学,生物工程学院,内蒙古,呼和浩特,010018 |
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| 摘 要： | 按发酵和后处理方式,一般将奶酒分为发酵奶酒、蒸馏奶酒、勾兑奶酒、起泡奶酒和加气起泡奶酒共5类。奶酒具有很高的营养价值和医疗作用。以乳清为原料,生产营养丰富的蒸馏型奶酒和发酵型奶酒的工艺,目前虽然仍存在一些问题,但是它具有广阔的发展前景。
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| 关 键 词： | 奶酒类型 生产工艺 营养成分 |
| 文章编号： | 1671-9646（2007）07-0068-03 |
| 修稿时间： | 2007-05-28 |
Production Craft and Nutritional Value Milk Wine Type |
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| Zhai Yan,Chen Youjun.Production Craft and Nutritional Value Milk Wine Type[J].Nongchanpin Jlagong.Xuekan,2007(7):68-70. |
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| Authors: | Zhai Yan Chen Youjun |
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| Institution: | Bio-engineering Institute, Inner Mongolia Agricultural University, Huhhot, Inner Mongdia 010018, China |
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| Abstract: | According to the fermentation and the post-processing ways,generally divide the milk wine into five kinds,which is the fermentation milk wine,the distillation milk wine,the blends milk wine,the bubbles milk wine and the air entrainment bubbles milk wine. The milk wine has very high nutritional value and medical function. Take whey as material to production nutrition rich distillation and fermentation milk wine production craft although still had some problems at present,but it has broad prospects for development. |
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| Keywords: | milk wine type flavor nutrition ingredient |
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