摘要
发酵奶酒作为一种独特的酒类饮品,其丰富的营养价值和独特的口感备受人们喜爱。近年来,随着科技的发展和消费者需求的多样化,发酵奶酒的研究也在不断深入,从传统酿造到现代创新发酵奶酒的研究已经取得一定的进展,但仍有许多问题需进一步探索。文章旨在从发酵奶酒的酿造工艺、微生物组成和风味物质等方面的研究进展进行阐述,从传统酿造到现代创新,探讨其研究进展。
As a unique alcoholic beverage,fermented milk wine is loved by people for its rich nutritional value and unique taste.In recent years,with the development of science and technology and the diversification of consumer demand,the research of fermented milk wine is also deepening.The research from traditional brewing to modern innovative fermented milk wine has made some progress,but there are still many problems to be further explored.This review summarizes recent advancements in the production processes,microbial communities,and flavor components of fermented milk wine,highlighting developments from traditional fermentation methods to modern innovations.
作者
任德伟
郝思甜
杨梦璐
双全
夏亚男
REN Dewei;HAO Sitian;YANG Menglu;SHUANG Quan;XIA Yanan(Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品科技》
北大核心
2025年第4期109-115,共7页
Food Science and Technology
基金
锡林郭勒盟“揭榜挂帅”项目(XMGD-202302)。
关键词
奶酒
传统发酵
现代创新
风味
乳酸菌
酵母菌
milk wine
traditional fermentation
modern innovation
flavor
lactic acid bacteria
yeast
