功能性奶饮料的市场机遇和挑战

为消费者带来健康保障和保健功效是功能性食品和饮料的一贯承诺。而牛奶长期以来都被认为是天然、营养全面和多种功能的饮料，因而将奶饮料作为提供多种有助健康的生物活性成分的载体的研究一直是西方饮料市场的重要趋势之一。根据《新产品杂志》（Stagnito’s New Products Magazine）的统计，2005年的世界饮料发展趋势是由健康（53％）、口味（25％）和便利性（23％）三大因素主导的。     

功能性饮料的市场发展趋势与管理对策

简述了日、欧、美各国功能饮料的市场发展趋势及其管理体制.参照国外经验,从我国现行的保健食品(功能食品)管理法规出发,提出了对功能性饮料的管理对策,以供有关部门参考.     

需求多元化的乳品饮料市场

自2009年10月至2010年3月份的6个月中,全球乳制品饮料的新品上市数量同比下降了22％。其中饮用酸奶和液态酸奶同比下降29％;调味奶产品的上市数量同期下降16％,然而每年年均增长5％;白奶的上市数量同期下降了18％,年均增长率却为10％。     

功能性饮料的发展现状及展望

介绍了功能性饮料的国内外发展现状,功能性饮料的分类,食品工程高新技术在功能性饮料中的应用进展,并分析了功能性饮料在发展中现存的问题,展望了功能性饮料的发展趋势。      

功能性饮料的发展现状及展望

介绍了功能性饮料的国内外发展现状,功能性饮料的分类,食品工程高新技术在功能性饮料中的应用进展,并分析了功能性饮料在发展中现存的问题,展望了功能性饮料的发展趋势。     

台湾乳品及饮料产业发展历程

乳品及饮料产业发展回顾台湾乳品产品发展历程：１９６０年代末１９８０年代１９９０年代炼乳乳粉→鲜乳调味乳保久乳→稀释发酵乳（养乐多）→硬质型酸乳酪→软质酸乳酪、液态酸乳酪（优酪乳）台湾乳品业产量变化可参见图１：图１台湾乳品业产量变化：１９８６～１９９７...     

发酵法生产功能性醋酸饮料

发酵法生产功能性醋酸饮料傅亚琴庞志瑞（天津工业微生物研究所；３００２２１）一、前言“功能性食品”（ＦｕｎｃｔｉｏｎａｌＦｏｏｄ），这一新名词，最初是由日本于１９８７年采用的，定义为：“其成分对人体能充分显示身体防御功能，调节生理节律，以及预防疾病和促...     

强化膳食纤维的功能性饮料

强化膳食纤维的功能性饮料郑建仙（华南理工大学，广州，５１０６４１）国内外很多专家推测认为，功能性食品将是２１世纪的主导食品，而膳食纤维作为一种重要的功能性食品基料（生理活性物质）已成为本领域研究的重点。膳食纤维有重要的生理功能，概括起来包括：１）使粪...     

功能饮料中功能因子及其检测方法的研究进展

介绍了功能饮料的分类原则及其六大功能分类,全面综述功能饮料的功能因子的作用及其应用,阐述了近年来功能因子的检测方法,对功能饮料的发展及其功能因子检测进行了展望。      

Influence of functional information on consumer liking and consumer perception related to health claims for blueberry functional beverages

The objective of this study was to investigate the impact of functional labelling on the consumers acceptability and purchase intentions of blueberry functional beverages (BFB). A 2‐day consumer acceptance test was conducted independently with functional information (n = 60) and without any information (n = 80). The presence of functional labelling did not influence the liking attributes of BFBs (P > 0.05). However, functional information positively affected consumer perception of health‐related perceptions associated with BFBs, such as ‘aiding eye health improvement’ and ‘eye fatigue relief’. Subjects perceived more health‐related perceptions when informed test was conducted. The first‐order effect was observed, in which the degree of the first‐order effect was greater for BFBs that had a thicker mouthfeel. Findings from the results can practically guide product developers and marketers in the functional drink industry by providing the strategy for how to evaluate reformulated functional beverages for the consumer acceptance test by warning a counter‐balanced sample presentation.     

Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

Low-fat foods are an interesting option for consumers interested in health-related issues or in maintaining adequate body weight; however, fat reduction may influence consumer acceptance of the end product. This study aims to obtain information about the effectiveness of λ-carrageenan and a blend (50:50) of short- and long-chain inulin as fat replacers in dairy beverages prepared with carboxymethyl cellulose (CMC) and to determine to what extent consumers perceive instrumental color and rheological differences among samples. Results showed that both λ-carrageenan and the inulin blend could be used as fat replacers in CMC-based dairy beverages and that consumers could distinguish among samples that differed in color and rheological behavior.     

混合发酵生产功能性饮料的开发与研究进展

目前市场上功能性饮料层出不穷,种类繁多,但没有统一的标准。文中从混合发酵角度出发,阐述了发酵生产功能性饮料的种类以及开发研究状况,还指出了混合发酵生产的共性和存在的一些问题,为科学研发提供参考依据。     

米乳（糊）饮料的研制

以普通大米或特种米为原料,以白砂糖、牛乳等为辅料,经胶磨、均质、杀菌等工艺研制休闲米乳及早餐米乳。研究结果表明：采用膨化米粉代替大米,可以大大缩短加工时间以及减少加工设备,添加0.4%的复合稳定剂,可以保证米乳固液两相的稳定性,结合高温（110℃,10min）杀菌,研制的米乳（糊）饮料口感纯正,保质期可达6个月以上。     

Functional milks and dairy beverages

During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy-based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.     

功能性牛乳成分研究及产品标准探讨

对牛乳中主要的生物活性成分进行了阐述,对牛初乳和以发酵乳制品为代表的功能性乳制品的特点进行了综述。分析了功能性牛乳制品发展过程中存在的主要问题,对制定功能型牛乳制品标准的必要性进行了分析,提出了功能性牛乳制品标准的主要内容。     

青梅果产品的开发现状和发展趋势

青梅果作为中国的特色果品之一,随着人们对其营养和保健价值的认识逐渐深入,青梅果及其加工产品已成为科研开发和市场消费的热点。从青梅饮料、青梅酒、青梅醋、青梅保健食品等方面对国内外青梅产品的开发现状进行综述,并对青梅进一步开发途径和应用前景进行探讨。