摘要
藏灵菇是源于青藏高原的复合微生物,将其作为发酵剂,发酵制得的酸乳风味独特,含有大量有益成分,在营养保健方面有多种功效。主要从藏灵菇的微生物组成、藏灵菇发酵乳的发酵特性和营养保健功能,以及相关新型产品的开发等方面对藏灵菇的研究现状进行分析介绍。
Tibetan keflr derives from the compound microorganism in the Qinghai-Tibet Plateau. With the Tibetan kefir being the starter culture, the fermentation of yogurt shows a unique flavor and refreshing taste. And there is a large scale of beneficial effects in terms of nutrition and health. The thesis probes into the current situation of the researches on Tibetan kefir from diverse aspects including the microbiological compositions of Tibetan kefir, the fermentation on properties of Tibetan keflr, nutrition and health function, and the development of new products.
出处
《食品工业》
CAS
北大核心
2016年第12期201-204,共4页
The Food Industry
基金
公益性行业(农业)科研专项项目(201203009)
