干酪营养与健康功能研究进展  

Advances in Nutrition and Health Function of Cheese

作　　者：罗洁[1] 任发政[1] 吴鸿雁 王紫薇[3] 王静[3] 

机构地区：[1]中国农业大学北京食品营养与人类健康高精尖创新中心,北京100083 [2]陆军总医院,北京100700 [3]中国农业大学教育部功能乳品重点实验室,北京100083

出　　处：《农业机械学报》2016年第12期253-263,共11页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十二五"国家科技支撑计划项目(2012BAD12B08)

摘　　要：干酪具有极高的营养价值和生物学价值,是全球贸易量最大的乳制品之一。随着消费者饮食结构的调整及对干酪营养价值认识的深化,我国的人均干酪消费量也日渐增加,但仍远落后于世界平均水平。我国的干酪还有很大的市场发展空间。阐述了干酪的营养价值,包括蛋白质及功能性多肽、共轭亚油酸、钙和维生素D等活性成分,论述了干酪在防护龋齿、减重及抗肥胖、降血压、抗动脉粥样硬化、缓解骨质疏松、抗肿瘤细胞增生、抗氧化等方面的健康功能研究进展。同时提出了低脂干酪的感官品质及营养功能改善、益生菌干酪开发、干酪抗肿瘤机制及干酪对人体心血管系统的影响研究等未来干酪营养学的研究方向,为干酪的营养价值科普及我国干酪的产业发展提供助力。Cheese is the dietetic mainbody in developed countries, as well as the research hotspot of dairy science. Cheese owns extremely high nutritional and biological values and becomes one of the largest trade of dairy products over the world. As the adjustment of diet structure and deepening understanding of cheese nutritional value, China＇s per capita cheese consumption has largely increased, but it was still far behind the average level of the world. There is a large market space for cheese development in China, meanwhile, the nutritive values of cheese are still needed to be strengthened. The cheese nutritional components, active ingredients such as the protein and functional peptides, conjugated linoleie acid, calcium and vitamin D are introduced. In addition, the research progress of cheese nutritional component on the heath of human is discussed, such as the protective effect for dental caries, weight reduction or anti-obese effects, anti-hypertensive property, anti-atherosclerosis, beneficial effect on bone health, anti-carcinogenic effects, antioxidation, and so on. In addition, the research direction of the development of cheese nutrition is put forward, such as the improvement of sensory quality and nutritional function of low fat cheese, development of probiotics cheese, mechanism of the anti-carcinogenic effect of cheese, as well as the effect of cheese on the cardiovascular system. In conclusion, the nutritional value of cheese is reviewed, on this basis, it can provide a reference for cheese industry development in China.

关 键 词：干酪 营养 健康 研究进展 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]