发酵驴乳的研究现状及展望

Research Status and Prospect of Fermented Donkey Milk

驴乳是与母乳营养成分相接近的特色乳,具有丰富的营养物质。驴乳发酵后其营养价值、风味口感和生物活性进一步提升。近年有关发酵驴乳的研究成为热点。本文主要对驴乳的营养保健性、发酵性及发酵驴乳制品的风味、益生特性提升,加工技术和功能特性研究现状进行总结论述。展望了发酵驴乳制品的发展前景,为其产品开发研究提供理论依据。

Donkey milk is a characteristic milk with rich nutrients,which is similar to breast milk.The nutritional value,flavor,taste and biological activity of donkey milk were further improved after fermentation.Research on fermented donkey milk has become a hot topic in recent years.This paper mainly summarized and discussed the nutrition and health,fermentability of donkey milk,the improvement of flavor,prebiotic properties,processing technology and functional characteristics of fermented donkey dairy products.The development prospect of fermented donkey dairy products was prospected to provide theoretical basis for its product development and research.