功能保健型酸奶研发及抗氧化性研究进展  

Research and Development of Functional Health Yogurt and Research Progress on Its Antioxidant Activity

作　　者：赵仲霞 张文艳 邓雍 师睿 叶坪 ZHAO Zhong-xia;ZHANG Wen-yan;DENG Yong;SHI Rui;YE Ping(School of Chemistry and Chemical Engineering,Zhaotong University,Yunnan Zhaotong 657000,China)

机构地区：[1]昭通学院化学化工学院,云南昭通657000

出　　处：《广州化工》2022年第21期33-35,共3页GuangZhou Chemical Industry

基　　金：昭通学院“三全育人”综合改革专项研究课题资助(No:SZKY202119);昭通学院教学改革项目(No:Ztjx202115);云南省大学生创新创业训练项目(国家级一般项目)(No:2021106830142);云南省教育厅科学研究基金(No:2021J0475)。

摘　　要：本文的主要研究对象为功能性酸奶的研发以及对功能保健型酸奶的抗氧化性进行讨论。酸奶主要通过嗜热链球菌、保加利亚乳杆菌、双歧杆菌、植物乳杆菌等将牛奶经过发酵而成的,酸奶中含有丰富的蛋白质、钙、维生素B12、维生素B6、维生素B1等营养物质。牛奶进过乳酸菌发酵后食用更有利于人体吸收营养成分,促进人体肠道蠕动,补充肠道有益菌群,调节肠道菌群的动态平衡等功能。而近几年对于酸奶功能性的研究越来越多,也出现了很多功能性好抗氧化活性高的酸奶,但市场上几乎没有此类酸奶,剖析其原因可能有:功能型酸奶其研发工艺尚未成熟;人们对功能性酸奶的认知模糊和对新功能型酸奶的保健性仍然有所顾虑。The main research object was the research and development of functional yogurt,and the antioxidant activity of functional health yogurt was discussed.Yogurt is mainly made by fermenting milk with Streptococcus thermophilus,Lactobacillus bulgaricus,Bifidobacterium and Lactobacillus plantarum,etc.Yogurt is rich in nutrients such as protein,calcium,vitamin B_(12),vitamin B_(6) and vitamin B_(1).Milk fermented by lactic acid bacteria is more beneficial for human body to absorb nutrients,promote human intestinal peristalsis,supplement beneficial intestinal flora,and regulate the dynamic balance of intestinal flora.In recent years,there have been more and more researches on the functionality of yogurt,and many yogurts with good functionality and high antioxidant activity have appeared,but there are almost no such yogurts on the market.The reasons may be as follows:the research and development technology of functional yogurts is not yet mature,people s cognition of functional yogurt is vague and they still have some concerns about the health care of new functional yogurt.

关 键 词：酸奶 功能保健型 抗氧化活性 发展前景 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]