枸杞与牛奶结合产品的研究分析与探索

doi:10.12377/1671-4393.26.03.18

摘要/Abstract

摘要： 本文综述了枸杞与牛奶结合产品的研究现状,系统分析了二者相互作用机制及产品开发应用研究进展。首先,概述了枸杞所含主要生物活性物质及其营养价值,以及牛奶中受枸杞影响的关键营养成分;其次,分析了枸杞-牛奶复合体系在营养互补与功能协同方面的潜力,并评述了相关产品的研究与开发现状。研究表明,该复合产品可显著提升牛奶的营养价值,但其相互作用机理、体内生物利用度及加工过程中活性成分稳定性等关键问题仍待深入探究。本文创新性地提出了枸杞牛奶产品的开发思路,并展望未来应重点围绕加工稳定性、活性保持与作用机制明晰化等方向开展研究,以推动该类功能性乳制品的科学开发与产业化应用。

关键词: 牛奶, 枸杞, 营养互作, 产品

Abstract: This paper reviewed the current research status of products combining wolfberry and milk,and systematically analyzed the interaction mechanism between the two and the progress in product development and application research. Firstly,the main bioactive substances contained in wolfberry and their nutritional values were summarized,as well as the key nutrients affected by wolfberry in milk. Secondly,the potential of wolfberry-milk composite system in terms of nutritional complementarity and functional synergy was analyzed,and the current research and development status of related products was reviewed. Studies have showed that this composite product can significantly enhance the nutritional value of milk. However,key issues such as the interaction mechanism,bioavailability in the body,and the stability of active components during processing still need to be further explored. This paper innovatively proposed the development ideas for wolfberry-milk products,and looked forward to conducting research in the future focusing on aspects such as processing stability,active substance retention,and clarification of the mechanism of action,in order to promote the scientific development and industrial application of this type of functional dairy products.

Key words: milk, wolfberry, nutrient interaction, products

吴红军, 黄学, 沙娇, 马浩睿, 舒琴, 刘永峰. 枸杞与牛奶结合产品的研究分析与探索[J]. 中国乳业, 2026, 0(3): 131-139.

WU Hongjun, HUANG Xue, SHA Jiao, MA Haorui, SHU Qin, LIU Yongfeng. Research Analysis and Exploration of Products Combining Wolfberry and Milk[J]. China Dairy, 2026, 0(3): 131-139.

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