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乳业科学与技术 ›› 2021, Vol. 44 ›› Issue (2): 43-47.DOI: 10.15922/j.cnki.jdst.2021.02.009

• 专题论述 • 上一篇    下一篇

功能性乳制品及其功能性原料研究进展

揭良, 苏米亚   

  1. （乳业生物技术国家重点实验室，上海乳业生物工程技术研究中心，光明乳业股份有限公司乳业研究院，上海 200436）
  • 出版日期:2021-03-01 发布日期:2021-11-01
  • 基金资助:
    “十三五”国家重点研发计划重点专项（2019YFF0217603）；上海乳业生物工程技术研究中心项目（19DZ2281400）

Recent Progress in Functional Dairy Products and Functional Ingredients for Them

JIE Liang, SU Miya   

  1. (Shanghai Engineering Research Center of Dairy Biotechnology, State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, China)
  • Online:2021-03-01 Published:2021-11-01

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摘要： 乳制品被世界各地人群消费，这主要与乳制品能引起感官愉悦和健康、营养有关。随着食品工业的发展，目前的一个关键趋势是食物产品提供更多功能性，以提高消费者的健康程度，如功能性乳制品。本文综述乳制品的功能性，包括改善血脂、肠道、骨骼及血糖健康，并就应用于乳制品中的降血糖功能物质进行介绍。

关键词: 功能性乳制品, 血糖健康, 植物提取物, 活性多肽, 益生菌

Abstract: Dairy products are widely consumed across the world due to their pleasant sensory characteristics, health benefits and nutritional properties. With the development of the food industry, it is currently a crucial trend to develop food products with more functions to improve consumer health, such as functional dairy products. This paper reviews the functions of dairy products including improving intestinal and bone health and lowering blood lipids and glucose, as well as the application of hypoglycemic ingredients in dairy products.

Key words: functional dairy products, healthy blood glucose levels, plant extracts, bioactive polypeptides, probiotics

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