北方农业学报 ›› 2016, Vol. 44 ›› Issue (3): 131-131.

• 综述 • 上一篇    

奶豆腐的营养、加工、贮藏及产业展望

林鑫[1];倪娜[1];张海婷[1];齐月[2];张智勇[3];李华[1]   

  1. [1]内蒙古民族大学生命科学学院,内蒙古通辽028043 [2]北京市产品质量监督检验院,北京101300 [3]通辽市农业科学研究院,内蒙古钱家店028015
  • 出版日期:2016-06-20 发布日期:2016-06-20
  • 通讯作者: 林鑫
  • 作者简介:林鑫(1996-),男,学士,研究方向为食品科学与工程。 通讯作者:倪娜(1983-),女,讲师,博士,研究方向为畜产品加工。
  • 基金资助:
    内蒙古自治区自然科学基金项目(2013MS1220、2014MS0316);内蒙古民族大学科学研究项目(NMD1211)

The outlook of nutrition, processing,storage and industry of hurood

LIN Xin, NI Na, ZHANG Haiting, QI Yue, ZHANG Zhiyong, LI Hua (1.College of Lite Sciences,Inner Mongolia University tor the Nationalities,Tongliao 028043, China ;2.Beijing Products Quality Supervision and Inspection Institute,Beijing 101300,China;3.Tongliao Academy of Agricultural Sciences,Tongliao 028015,China)   

  • Online:2016-06-20 Published:2016-06-20

摘要: 奶豆腐是蒙古族传统特色乳制品,具有悠久的历史。奶豆腐风味独特,营养丰富,便于贮存携带,深受民族地区消费者喜爱。文章综述了奶豆腐的营养特点、制作工艺及影响其品质的因素,并对奶豆腐产业的发展进行了展望,以期为今后民族乳制品的发展与创新提供一定的理论参考。

Abstract: Hurood is the Mongo lian traditional dairy products with a long history. Hurood is very popular among theconsumers in the ethnic minority areas tbr its unique flavor, rich nutrition, and teatures of easily portable. The nutritionalcharacteristics, production process and the effects of different factors on hurood quality were reviewed in this paper. At last,the hurood industry was prospected, and theoretical references were provided to guide future development and innovation ofMongolian traditional dairy products.

中图分类号: 

  • TS252.56