山羊乳及其制品营养与功能特性的研究进展

摘要/Abstract

摘要： 山羊乳及相关制品由于其丰富的营养价值和积极的健康益处受到越来越多消费者的关注。山羊乳属于资源稀缺型特种乳，自然地理资源禀赋极高。与牛乳相比，山羊乳干物质含量较高，消化能力较强，致敏性较低，还是多种生物活性成分的良好来源。因此，山羊乳可用于制作适合各种人群的保健性能产品，也可作为益生元和益生菌等功能成分的载体。本文就山羊乳的营养成分、功能特性以及加工处理等研究领域的前沿成果进行综述，特别关注了山羊乳相关制品预防与缓解多种疾病的作用与机制，为山羊乳高值化产品的开发提供参考。

关键词: 山羊乳, 营养, 功能特性, 加工处理

Abstract: Goat milk and related products have attracted more and more consumers' attention because of their rich nutritional value and positive health benefits. Goat milk is a special milk with scarce resources and a very high endowment of natural geographical resources. Compared with cow milk, goat milk has higher dry matter content, better digestibility, lower allergenicity, and is also a good source of many bioactive ingredients. Therefore, goat milk can be used to make health performance products suitable for various populations and as a carrier of functional ingredients such as prebiotics and probiotics. This article reviews the cutting-edge research results on the nutritional composition, functional properties and processing of goat milk, with a particular focus on the role and mechanisms of goat milk related products in the prevention and alleviation of various diseases, and provide references for the development of high-value goat milk products.

Key words: goat milk, nutrition, functional characteristics, processing

中图分类号:

TS252.1

李艾黎刘串马艺鸣王雪莹李春孙铭爽. 山羊乳及其制品营养与功能特性的研究进展[J]. 食品科学, 0, (): 0-0.

Ai-li Li Chuan LIU li chun 铭爽孙. Research progress in nutrition and functional characteristics of goat milk and dairy products[J]. FOOD SCIENCE, 0, (): 0-0.

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