中国食品添加剂2025，Vol.36Issue(9)：1-9,9.DOI:10.19804/j.issn1006-2513.2025.9.001
不同酶制剂在乳制品加工中的作用机制与研究技术及其应用效果分析
Mechanism,research advances and applications of enzyme in the processing of dairy products
翟宇婷 1张子震 1胡海玥 1杨晨1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
With the increasing consumer demand for improved quality,texture,and nutrition of dairy products,traditional processing methods,which are relatively fixed,were found to be inadequate for in-depth optimization of the internal structure and composition of dairy products.This limitation resulted in suboptimal performance in flavor richness,nutrient retention,and cost reduction.The introduction of enzyme preparations overcame the constraints of conventional dairy processing,significantly enhancing dairy product quality and meeting the growing need for diversified and high-quality dairy products.Enzyme preparations have been widely applied in the dairy processing industry.This paper systematically reviewed the classification and mechanisms of common enzyme preparations used in dairy processing,thoroughly analyzed the latest research techniques in this field,and summarized the application outcomes of enzymes in various dairy product manufacturing processes.The study aimed to provide a comprehensive,detailed,and forward-looking reference for enzyme-related research in dairy processing,thereby facilitating continuous technological innovation and product upgrading in the dairy industry.关键词
乳制品加工/研究技术/酶的作用机制/酶的应用Key words
dairy processing/research techniques/enzyme mechanisms/enzyme applications分类
轻工纺织引用本文复制引用
翟宇婷,张子震,胡海玥,杨晨..不同酶制剂在乳制品加工中的作用机制与研究技术及其应用效果分析[J].中国食品添加剂,2025,36(9):1-9,9.
