液态羊乳的加工研究进展

进入营养健康时代，随着消费需求的不断升级，功能、营养、个性化的产品越来越受到重视。羊乳一直是人类营养的重要组成部分，与牛乳相比，羊乳的营养价值相对较高，凝乳的形成更柔软，乳脂肪小球的比例更高，致敏性低，与母乳更接近，是许多重要营养素的良好膳食来源。除了羊乳的许多有益作用外，饲养山羊和绵羊的优势，如动物成本较低、对饲料和水的需求较少，以及通常不需要大型牲畜所需的专门住房，也是促进全球羊乳生产改善的原因。然而，羊乳的热稳定性差，加工和贮藏过程中容易出现蛋白变性、沉淀、结块等质量缺陷，常温加工技术仍不成熟、货架期品质稳定性亟待提升。因此，本文对液态羊乳的营养特性、加工现状以及发展动态进行综述，为进一步开发常温液态羊乳奠定理论基础。

Research progress of liquid goat milk processing

In the era of nutrition and health, with the continuous upgrading of consumer demand, functional, nutritional and personalized products have attracted more and more attention. Goat milk has always been an important part of human nutrition. Compared with cow''s milk, goat milk has relatively high nutritional value, softer curd formation, higher proportion of milk fat globules, low sensitization and closer to breast milk. It is a good dietary source of many important nutrients. In housing for large livestock, are also contributing to the improvement of global goat milk production. addition to the many beneficial effects of goat milk, the advantages of raising goats and sheep, suchas lower animal costs, less demand for feed and water, and the general absence of specialized However, the thermal stability of goat milk is poor, and protein denaturation, precipitation, caking and other quality defects are easy to occur during processing and storage. The normal temperature processing technology is still immature, and the shelf-life quality stability needs to be improved. Therefore, this paper summarizes the nutritional characteristics, processing status and development trend of liquid goat milk, so as to lay a theoretical foundation for the further development of normal temperature liquid goat milk.