发酵驴乳研究进展

Research Progress of Fermented Donkey Milk

发酵驴乳因具有较高的营养价值和生物活性受到人们的关注,并成为研究和开发的热点。本文主要从发酵驴乳的发酵剂选择、功能特性及发酵后蛋白质等物质含量变化和挥发性成分研究方面对现阶段国内外发酵驴乳的研究进展进行总结论述,以期能为日后驴乳的研究与加工提供一些理论依据。

Fermented donkey milk has attracted people’s attention because of its high nutritional value and biological activity, and has become a hotspot of research and development. This article mainly summarizes the research progress of fermented donkey milk at home and abroad from the aspects of the starter selection, functional characteristics, changes in protein content and volatile components of fermented donkey milk, with the hope that it can be used for future research on donkey milk. Provide some theoretical basis with processing.