獼猴桃飲料和酸奶研究概況

摘 要：近年來，獼猴桃因其具有較高的營養(yǎng)價值多用于飲料加工。但目前對獼猴桃的研究除果汁飲料外，還包括醋飲料、復(fù)合型飲料、酸奶。本文綜述了近幾年獼猴桃果汁飲料、醋飲料、復(fù)合型飲料和酸奶的研究概況，旨在為獼猴桃的研究開發(fā)提供參考。

關(guān)鍵詞：獼猴桃;果汁飲料;醋飲料;復(fù)合型飲料;酸奶

Overview of Kiwifruit Beverage and Yoghurt Research

CHEN Jie

（Liquid Milk Division， Inner Mongolia Yili Industry Group Co.， Ltd.， Hohhot 010110， China）

Abstract： In recent years， kiwifruit is used in beverage processing due to its high nutrition. At present， in addition to fruit juice beverage， the study of kiwifruit was mainly on vinegar drinks， compound beverage and yoghurt. This paper summarized the research on kiwifruit fruit beverage， vinegar drinks， compound beverage， and yoghurt， aiming to provide reference for the research and development of the kiwifruit.

Keywords： kiwifruit; fruit juice beverage; vinegar drinks; compound beverage; yoghurt

獼猴桃（Actinidia sinensis）屬于獼猴桃科獼猴桃屬的落葉藤本多年生果樹，含有維生素、蛋白質(zhì)、氨基酸、糖和多酚等多種營養(yǎng)成分，經(jīng)濟(jì)價值較高[1-3]。（剩余7238字）