后疫情时代乳制品结构的转变

Changes in the Structure of Dairy Products in the Post-epidemic Era

我国乳制品消费结构发展不平衡,液态奶产销量占比过重,大量干乳制品需要进口。本文基于2016—2020年乳制品的消费结构占比,分析了我国目前乳制品的发展阶段、各乳制品的进口量对比,并结合乳制品新产业政策及理化性质分析预测乳制品市场的新走向;利用主成分分析法建立关于食物营养的评价模型,计算各乳制品得分以评估其营养素含量高低。研究结果表明,我国乳制品消费结构正从第二阶段向第三阶段过渡,我国奶酪制品的市场需求前景大;目前,我国大部分奶酪制品依靠进口,但国外奶酪制品的口味不被我国大部分消费人群接受。因此,具有较高营养价值和口感好的干乳制品在中国有着较大的发展潜力,同时,我国消费者正从“喝奶”向“吃奶”转变;对乳制品的现状及营养成分进行分析,可指导适合我国消费者的新产品研发。

The development of China's dairy product consumption structure is unbalanced,liquid milk production and sales account for an overwhelming proportion,and a large number of dry dairy products need to be imported.Based on the proportion of the consumption structure of dairy products from 2016 to 2020,this article analyzed the current development stage of China's dairy products,the comparison of the import volume of various dairy products,and combined the new industrial policies of dairy products and the analysis of physical and chemical properties to predict the new trend of the dairy market.And used the principal component analysis method to establish the evaluation model of food nutrition,calculated the score of each dairy product to evaluate its nutrient content.The research results showed that China’s dairy product consumption structure is transitioning from the second stage to the third stage,and the market demand for cheese products in China is promising.At present,most of China’s cheese products rely on imports,but the taste of foreign cheese products is not accepted by most consumers in China,therefore,dry dairy products with high nutritional value and good taste have great development potential in China,and at the same time,Chinese consumers are changing from"drinking milk"to"eating milk".This article analyzed the current status and nutritional components of dairy products,which can guide the research and development of new products suitable for Chinese consumers.