| 干果强化牦牛酸奶的功能性及研究进展 |
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| 引用本文： | 王腾静,代安娜,沈诗嘉,李双娇,刘红娜.干果强化牦牛酸奶的功能性及研究进展[J].中国奶牛,2022(2). |
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| 作者姓名： | 王腾静 代安娜 沈诗嘉 李双娇 刘红娜 |
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| 作者单位： | 西北民族大学生命科学与工程学院 |
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| 基金项目： | 西北民族大学2020年本科生科研创新项目(项目编号:XBMU-BYL20086)。 |
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| 摘 要： | 牦牛乳营养价值丰富,其脂肪(5.5%~7.5%)、蛋白质(4.0%~5.9%)和乳糖(4.0%~5.9%)含量均高于普通牛乳,其含脂率较高、风味独特、品质优良,是生产加工保健功能产品的优质原料。同时,干果作为一种天然的生物活性成分,富含不饱和脂肪酸、优质植物蛋白、纤维、矿物质、生育酚、植物甾醇和酚类化合物等生物活性化合物,可为人体健康提供诸多重要营养物质,还是一种不被消化的碳水化合物的益生元来源,适合作为强化剂添加到酸奶中,强化理化性质和营养品质,制备功能性酸奶。本文论述了干果作为强化剂添加到牦牛酸奶中制备功能性酸奶的益处,包括改善理化性质、丰富酸奶的生物活性成分及增添膳食纤维和蛋白质等益生元成分。同时指出了当前功能性酸奶研发及消费市场中存在的一些问题,如:功能性酸奶强化剂的应用短缺、国民对功能性酸奶的消费意识薄弱和企业规模小、设备制造技术落后等,旨在为开拓功能性酸奶市场提供助力,为国民体质的改善和健康水平的提高发挥作用。
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| 关 键 词： | 干果 牦牛乳 功能性 存在问题 前景 |
Research Progress on Functional Enhancement of Yak Yoghurt with Dried Fruit |
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| WANG Teng-jing,DAI An-na,SHEN Shi-jia,LI Shuang-jiao,LIU Hong-na.Research Progress on Functional Enhancement of Yak Yoghurt with Dried Fruit[J].China Dairy Cattle,2022(2). |
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| Authors: | WANG Teng-jing DAI An-na SHEN Shi-jia LI Shuang-jiao LIU Hong-na |
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| Institution: | (College of Life Science and Engineering,Northwest University for Nationalities,Lanzhou 730030) |
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| Abstract: | The content of fat(5.5%~7.5%), protein(4.0%~5.9%) and lactose(4.0%~5.9%) of yak milk were higher than that of ordinary milk. It was high fat content, unique flavor and good quality, and it was a high quality raw material for the production and processing of health care products.But as a functional food, it is not a good source of bioactive ingredients.At the same time, the dried fruit as a natural biological active ingredients, rich in unsaturated fatty acid, high quality plant protein, fiber, minerals, tocopherol, phytosterols and bioactive compounds, such as phenolic compounds to provide many benefits to human health, or a kind of not easy to be digested carbohydrate source of prebiotics, suitable as fortifier added to yogurt. Strengthening physical and chemical properties and nutritional quality, preparing functional yoghurt.This paper discussed the benefits of adding dried fruit as a strong agent to yak yogurt to prepare functional yogurt, including improving physical and chemical properties, enriching bioactive components and adding prebiotics such as dietary fiber and protein.At the same time, the current research progress of functional yogurt was introduced, and the problems to be solved in the future were put forward,such as the shortage of functional yogurt strengthening agents, the weak national awareness of functional yogurt consumption, the small scale of enterprises and the backward manufacturing technology of equipment.It provides power for the expansion of functional yogurt market and plays a role in the improvement of national physique and health level. |
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| Keywords: | Dried fruit Yak milk Functional Review |
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