乳清:功能性和营养饮料中的成分,加工,应用和前景 - - 综述
Assiya Mirzakulova1, Tolkyn Sarsembaeva1, Zhulduz Suleimenova2
1Educational Program Group, Transport Engineering, Technology, Standardization, Certification, and Metrology, Institute of Engineering and Food Technologies, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Ave. 62, Astana 010000, Kazakhstan.
Foods (Basel, Switzerland)
|September 27, 2025
概括
乳清是一种乳制品副产品,正在被重新利用成为有价值的功能性饮料. 本综述探讨了乳清加工,成分以及这些创新饮料对健康的益处,支持循环经济.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 乳清是乳制品加工的大量副产品,具有重要的营养价值.
- 再利用乳清符合循环经济原则,将废物转化为有价值的资源.
- 功能性和营养饮料代表了乳清利用的日益增长的市场.
研究的目的:
- 审查目前利用乳清用于功能和营养饮料制造的趋势.
- 总结关于乳清成分,加工技术和产品分析的信息.
- 探索乳清饮料的营养概况,特性和健康益处.
主要方法:
- 关于乳清在饮料中的利用现有文献的叙事综述.
- 关于乳清成分受各种因素影响的数据的总结.
- 汇编关于乳清饮料生产和分析技术流程的信息.
主要成果:
- 乳酪饮料提供了不同的营养成分和潜在的健康益处.
- 乳清加工和饮料制造使用各种技术工艺.
- 功能修饰剂可以增强乳清饮料的特性.
- 提出了一种功能性乳清饮料类型.
结论:
- 将乳清价值化为功能饮料是可持续乳制品加工的关键策略.
- 了解乳清成分和加工对于开发高质量的产品至关重要.
- 乳糖饮料是提供营养和健康促进成分的有希望的途径.
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