马乳和驴乳中营养成分及加工技术研究进展

Research progress on nutritional composition and processing technology in horse and donkey milk

马乳及驴乳作为特色乳之一,具有较高的营养价值及功能特性,受到消费者的关注。然而,马乳及驴乳中溶菌酶、乳铁蛋白等特征性活性成分对热处理、酸碱等敏感,在产品加工方面有待进一步研究。因此,本文对比分析了马乳、驴乳与母乳、牛乳中营养成分的差异及生物活性功能,对目前马乳及驴乳的加工处理技术研究进行系统的评价,为马乳及驴乳产品加工和品质调控提供参考。

Horse and donkey milk is of interest to consumers as one of the specialty milks,has high nutritional value and functional properties and be concerned by consurnes.However,the characteristic active components such as lysozyme and lactoferrin in horse and donkey milk,which are sensitive to heat treatment and acid-base,need to be further studied in product processing.Therefore,we compared and analyzed the differences in nutritional components and bioactive functions in horse and donkey milk with breast milk and cow milk,systematically evaluate the current processing and treatment technology research of horse and donkey milk to provide reference values for processing and quality control of horse and donkey milk products.