食品与发酵工业 >

2022 , Vol. 48 >Issue 11: 310 - 316

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029076

综述与专题评论

干酪及其发酵产物对人体健康的益处

  • 仵培培 ,
  • 张雁斌 ,
  • 张晓莹 ,
  • 冯罡 ,
  • 孙嘉琪 ,
  • 罗洁
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  • 1(湖南农业大学,食品科学技术学院湖南省发酵食品工程技术研究中心,湖南 长沙, 410128)
    2(伊利母婴营养研究院,内蒙古伊利实业集团股份有限公司,北京, 100160)
第一作者:硕士研究生(罗洁副教授为通信作者,E-mail:luojie@hunau.edu.cn)

收稿日期: 2021-09-01

  修回日期: 2021-10-21

  网络出版日期: 2022-06-23

基金资助

国家自然科学基金青年科学基金项目(31801572);呼和浩特科技计划资助项目(2020-科技兴蒙-国创中心-4)

收起

Health benefits of cheese and its fermentation products

  • WU Peipei ,
  • ZHANG Yanbin ,
  • ZHANG Xiaoying ,
  • FENG Gang ,
  • SUN Jiaqi ,
  • LUO Jie
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  • 1(Hunan Fermented Food Engineering Technology Research Center, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(Yili Institute of Maternal and Child Nutrition, Inner Mongolia Yili Industrial Group Co. Ltd., Beijing 100160, China)

Received date: 2021-09-01

  Revised date: 2021-10-21

  Online published: 2022-06-23

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摘要

干酪经牛奶浓缩、发酵制成,被称为“乳黄金”,是蛋白质、生物活性肽、必需脂肪酸、矿物质等营养物质的丰富来源。干酪在发酵和成熟过程中不仅可以形成特有的风味和质构,还可产生多种对人类健康有益的营养物质。文章阐述了干酪的主要营养组分及在发酵和成熟过程的特异性产物,包括功能性多肽、乳酸、共轭亚油酸、维生素和钙等生物活性成分,论述了其在骨骼健康、心血管疾病、抗肿瘤、抗氧化等方面对人体健康的影响的研究进展,为干酪的营养价值科普及居民营养健康水平提升提供助力。

关键词： 干酪; 发酵; 营养; 健康; 产物

本文引用格式

仵培培 , 张雁斌 , 张晓莹 , 冯罡 , 孙嘉琪 , 罗洁 . 干酪及其发酵产物对人体健康的益处[J]. 食品与发酵工业, 2022 , 48(11) : 310 -316 . DOI: 10.13995/j.cnki.11-1802/ts.029076

Abstract

Milk and dairy products are ideal foods rich in a variety of nutrients and play an important role in human health. Cheese is one of the main fermented dairy products, known as “milk gold”, which is a rich source of nutrients such as protein, bioactive peptides, essential fatty acids and minerals. During fermentation and ripening, cheese can not only form the unique flavor and texture, but also produce a variety of nutrients beneficial to human health. By expounding the main nutritional components of cheese and the specific products during fermentation and ripening, including functional peptides, lactic acid, conjugated linoleic acid, calcium and other active components, this paper discusses the research progress of its beneficial effects on bone health, cardiovascular disease, antitumor, antioxidant and so on, it will help to popularize the nutritional value of cheese and improve the nutritional health level of citizens.

Key words： cheese; fermentation; nutrition; health; products

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