婴儿豆基粉的发展与存在的问题  

Development and existing problems of soy-based infant formula

作　　者：范玲慧[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2013年第3期365-369,374,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2012BAD34B03)

摘　　要：婴儿豆基粉是以营养价值较高的大豆蛋白为原料,按婴儿的营养需求调制的粉体类食物,主要是作为奶粉的补充解决母乳喂养的不足,以及牛奶和婴儿配方奶粉的价格较高、部分婴儿有过敏性等一系列问题。婴儿豆基粉的开发已有80多年的历史,在一些国家和地区对豆基婴儿粉的选择人群逐渐增多,其开发逐渐受到重视,工艺不断完善改变。但是大豆蛋白本身含有抗营养因子以及溶解性不好等问题,严重影响了婴儿豆基粉营养和安全性。本文主要围绕婴儿豆基粉的发展和存在的营养和安全问题阐述了婴儿豆基粉加工技术的研究进展。Soy-based infant formula is a kind of powdery food which is on the base of soy protein and developed to satisfied nutrient requirement of infant.As a supplement for milk,soy-based infant formulas can ease the deficiency of breast feeding,high price burden of milk powder,milk allergy of some infants and some other problems. Soy-based formula has a history of more than eighty years. More and more people take it as a choice in some countries and districts. Its development attracts increasing attention and the manufacturing process is gradually optimizing.However,there are also some problems such as anti- nutritional factors and bad solubility which affect the value of nutrition and safety. The process technology progress of soy-based infant formula from the development,as well as nutritional and safety issues were reviewed in this passage.

关 键 词：婴儿豆基粉 发展历史 抗营养因子 

分 类 号：TS201[轻工技术与工程—食品科学]