中国乳业 ›› 2026, Vol. 0 ›› Issue (4): 100-108.doi: 10.12377/1671-4393.26.04.16

• 乳品加工 • 上一篇    下一篇

药食同源豆基植物奶的研究现状和发展趋势

朱明如1, 刘怡萱2, 费张怡3, 吴晨莹2, 沈洁4, 俞宙汝4, 王健英5,*   

  1. 1.上海中医药大学护理学院,上海 200120;
    2.上海中医药大学公共健康学院,上海 200120;
    3.上海中医药大学康复医学院,上海 200120;
    4.上海清美绿色食品（集团）有限公司,上海 201399;
    5.上海中医药大学上海中医健康服务协同创新中心,上海 201203
  • 出版日期:2026-04-25 发布日期:2026-05-22
  • 通讯作者: *王健英（1983-）,女,上海人,副研究员,硕士生导师,研究方向为中药药效及健康产品开发。
  • 作者简介:朱明如（2004-）,女,河南信阳人,在读本科,研究方向为中药药效和健康产品开发;刘怡萱（2002-）,女,四川成都人,本科,研究方向为中药药效和健康产品开发;费张怡（2005-）,女,上海人,本科,研究方向为中药药效和健康产品开发;吴晨莹（2004-）,女,山西运城人,回族,本科,研究方向为中药药效和健康产品开发;沈 洁（1990-）,女,浙江上虞人,硕士,中级工程师,研究方向为食品加工与安全管理;俞宙汝（1994-）,女,浙江上虞人,硕士,研究方向为食品加工与安全管理。
  • 基金资助:
    上海中医药大学第十七批科创项目（300）; 上海慢性病防治与中医健康服务省部共建协同创新中心建设上海市大学生创新创业训练项目202410268229（2021科技02-37）（由上海市大学生创新创业训练项目202410268229资助）; 上海天信绿色食品有限公司-上海中医药大学技术开发项目（2024310031002402）

Research Status and Development Trends of Food and Medicine Homologous Legume-based Plant Milk

ZHU Mingru1, LIU Yixuan2, FEI Zhangyi3, WU Chenying2, SHEN Jie4, YU Zhouru4, WANG Jianying5,*   

  1. 1. School of Nursing,Shanghai University of Traditional Chinese Medicine,Shanghai 200120;
    2. School of Public Health, Shanghai University of Traditional Chinese Medicine,Shanghai 200120;
    3. School of Rehabilitation Science,Shanghai University of Traditional Chinese Medicine,Shanghai 200120;
    4. Shanghai Qingmei Green Food（Group） Co.,Ltd.,Shanghai 201399;
    5. Shanghai University of Traditional Chinese Medicine Collaborative Innovation Center,Shanghai 201203
  • Online:2026-04-25 Published:2026-05-22

PDF (PC)

1

摘要： 在植物基食品与药食同源理念深度融合的背景下,豆基植物奶作为植物基乳制品的重要代表,正逐步从基础营养补充向功能性健康干预方向演进。本文系统梳理了药食同源豆基植物奶的定义、优势、常见原料及市场竞争格局,重点分析了其在功能性价值挖掘不足、产品同质化严重、科学认知与消费信任断层等方面存在的突出问题。面向奶业与植物基饮品协同发展的趋势,提出应深化活性成分药理机制研究、推动经典名方的现代化剂型转化、强化政策驱动与市场导向的双向赋能。研究认为,豆基植物奶可依托“双蛋白”战略,与乳业形成互补生态,实现从“同质化替代”向“差异化价值”的战略跃迁,为精准营养与个性化健康提供新路径,助力中医药养生文化的现代化传播与产业升级。

关键词: 药食同源, 豆基植物奶, 植物基乳制品, 双蛋白, 发展趋势

Abstract: Against the backdrop of the deep integration of the“food and medicine homology”concept with plant-based foods,legume-based protein beverages,as important representatives of plant-based dairy products,are gradually evolving from basic nutritional supplements to functional health intervention products.This review systematically elaborates the definition,advantages,common raw materials,and market competition landscape of food and medicine-derived legume-based protein beverages,with a focus on identifying prominent issues such as insufficient functional value exploration,severe product homogenization, and the disconnect between scientific understanding and consumer trust.Considering the synergistic development trend of the dairy industry and plant-based beverages,this paper proposes strategies including deepening the pharmacological mechanism research of active ingredients,promoting the modernization of classic traditional Chinese medicine formulas,and enhancing the bidirectional empowerment of policy support and market orientation.The study suggests that legume-based protein beverages can leverage the“dual-protein”strategy to form a complementary ecology with the dairy industry,facilitating a strategic shift from“homogeneous substitution”to“differentiated value”.This will provide new pathways for precision nutrition and personalized health,while promoting the modern dissemination and industrial upgrading of traditional Chinese medicine-based wellness culture.

Key words: food and medicine homology, legume-based protein beverages, plant-based dairy products, dual-protein, development trends

[1] OG Analysis.Soybean Food and Beverage Products Market Outlook2025-2034:Market Share,and Growth Analysis[EB/OL].https://marketpublishers.com/report/food/soy/soybean-food-n-beverage-products-market-og.html,2025-05-06.
[2] 中华人民共和国国家卫生健康委员会.关于印发《按照传统既是食品又是中药材的物质目录管理规定》的通知:国卫食品发〔2021〕36号[EB/OL].https://www.nhc.gov.cn/sps/c100088/202111/a0f07a6f1d4f4607add51e5a9de73abe.shtml,2021-11-15.
[3] Li M,Zou L,Zhang L,et al.Plant-based proteins:Advances in their sources,digestive profiles in vitro and potential health benefits[J].Critical Reviews in Food Science and Nutrition,2025,65(10):1929-1949.
[4] 刘可心,马懿欧,董逸然,等.植物蛋白饮料市场分析及建议[J].现代食品,2021(6):31-33.
[5] Olías R,Delgado-Andrade C,Padial M,et al.An updated review of soy-derived beverages:Nutrition,processing,and bioactivity[J].Foods(Basel,Switzerland),2023,12(14):2665.
[6] 闫宗伟. 植物蛋白饮料的营养状况及未来发展[J].现代食品,2021(16):101-103.
[7] 马瑜. 燕麦核桃乳植物蛋白饮料的研发[J].食品安全导刊,2024(36):117-119.
[8] 嵇晶,张云羽,王令充,等.基于经典名方的药食同源大健康产品开发应用探讨[J].南京中医药大学学报,2023,39(9):961-966.
[9] 路敏,王雅宁,徐姗,等.核桃豆奶植物蛋白饮料加工工艺对稳定性的影响研究[J].饮料工业,2021,24(3):34-39.
[10] Wesley T,Rina Q,Joseph P C J H.Plant-based alternative proteins—are they nutritionally more advantageous?[J].European Journal of Clinical Nutrition,2023,77(11):1051-1060.
[11] 高正杰,焦叶,刘岩杰,等.豌豆肽生物活性与作用机制研究进展[J].中国食品学报,2024,24(7):377-386.
[12] 葛世辉. 药食同源植物沙棘农药残留检测与食入风险评估[J].特产研究,2024,46(6):1-6.
[13] 中华人民共和国国务院办公厅.国民营养计划(2017—2030 年):国办发〔2017〕60号[EB/OL].https://www.gov.cn/gongbao/content/2017/content_5213172.htm,2025-08-05.
[14] 李劲劲,杨光,沈颖莉.药食同源植物发展及应用的研究与探讨[J].现代食品,2024,30(19):30-35,42.
[15] An G,Park S,Ha J.The enhancement effect of mungbean on the physical,functional,and sensory characteristics of soy yoghurt[J].Scientific Reports,2024,14(1):3684.
[16] Anderson J J,Anthony M S,Cline J M,et al.Health potential of soy isoflavones for menopausal women[J].Public Health Nutrition,1999,2(4):489-504.
[17] 姜慧,陈树俊,王亚东,等.高花青素黑豆蛋白粉的开发优势[J].食品工程,2012(2):8-9,27.
[18] 樊志强. 赤小豆活性成分及种植条件研究[J].农业科技与装备,2023(2):42-43.
[19] 郭增旺,陆涛,瞿东杨,等.四种芸豆蛋白的理化与功能特性分析[J].中国食品添加剂,2016(8):199-204.
[20] 郑虹君,朱叙丞,李耀基,等.白芸豆功能成分、生物活性及其产品开发研究进展[J].中国粮油学报,2022,37(12):277-285.
[21] Nolan R,Shannon O M,Robinson N,et al.lt's no has bean:A review of the effects of white kidney bean extract on body composition and metabolic health[J].Nutrients,2020,12(5):1398.
[22] 陈夏菁,刘红玉,黎雁泽,等.鹰嘴豆营养发酵乳生产工艺及产品特性研究[J].食品与机械,2019,35(10):184-188.
[23] 刘玉霞,朱凤林,唐雯,等.不同原料全豆豆浆活性物质与抗氧化能力的比较分析[J].食品与发酵科技,2025,61(1):96-101.
[24] 刘玉霞,王颖,王蕾,等.不同原料全豆豆浆品质差异[J].食品研究与开发,2025,46(9):52-57.
[25] Zhou X,Zhao J,Zhao X,et al.Oil bodies extracted from high-oil soybeans(Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans[J].Food & Function,2022,13(6):3271-3282.
[26] 观研天下.中国植物蛋白饮料行业发展趋势分析与投资前景研究报告(2024-2031年)[EB/OL].https://www.chinabaogao.com/baogao/202411/734334.html,2026-04-28.
[27] 上海证券交易所.养元饮品关于召开2024年度业绩说明会的公告(公告编号:2025-020)[EB/OL].http://static.sse.com.cn/disclosure/listedinfo/announcement/c/new/2025-04-26/603156_20250426_CEYS.pdf,2025-06-24.
[28] 王子谦.海口工业企业开年生产忙椰树集团实现“开门红”[EB/OL].https://www.hi.chinanews.com.cn/hnnew/2025-02-09/718047.html,2025-02-09.
[29] 承德露露股份公司.承德露露股份公司2024年度财务决算报告[EB/OL].https://pdf.dfcfw.com/pdf/H2_AN202504231661215255_1.pdf?1745446694000.pdf,2025-06-24.
[30] 百度股市通.维他奶国际(00345)财务利润分配表[EB/OL].https://gushitong.baidu.com/stock/hk-00345?mainTab=财务&sheet=利润分配表,2024-06-24.
[31] 福建省工商业联合会. 2025 福建省民营企业100 强榜单[EB/OL]. http://fjnews.fjsen.com/wap/2025-09/28/content_32049356.htm,2025-09-28.
[32] Rashwan A K,Osman A I,Abdelshafy A M,et al.Plant-based proteins:Advanced extraction technologies,interactions,physicochemical and functional properties,food and related applications,and health benefits[J].Critical Reviews in Food Science and Nutrition,2023,65(4):667-694.
[33] Shabbir I,Liu K,Riaz B,et al.Investigating the therapeutic potential of the Ketogenic Diet in modulating neurodegenerative pathophysiology:An interdisciplinary approach[J].Nutrients,2025,17(7):1268.
[34] 郭顺堂,徐婧婷.植物基乳产业的发展趋势与技术创新[J].食品科学技术学报,2024,42(2):1-9.
[35] 王武林,曾献君.中国粮食贸易及粮食安全研究[J].世界地理研究,2026,35(2):114-128.
[36] 周莉江,任华忠.药食同源佛手中重金属和农药残留现状及解决对策[J].食品安全导刊,2025(9):149-151.
[37] 葛世辉. 药食同源植物沙棘农药残留检测与食入风险评估[J].特产研究,2024,46(6):1-6.
[38] Kuesten C,Chün-yin H.Functional foods and protein supplementation[J].Handbook of Eating and Drinking,2019,(8):1-24.
[39] Taku K,Melby M K,Kronenberg F,et al.Extracted or synthesized soybean isoflavones reduce menopausal hot flash frequency and severity:Systematic review and meta-analysis of randomized controlled trials[J].Menopause:The Journal of The North American Menopause Society,2012,19(7):776-790.
[40] Neshatbini Tehrani A,Hatami B,Helli B,et al.The effect of soy isoflavones on non-alcoholic fatty liver disease and the level of fibroblast growth factor-21 and fetuin A[J].Scientific Reports,2024(14):5134.
[41] Nagata C.Soy intake and chronic disease risk:Findings from prospective cohort studies in Japan[J].European Journal of Clinical Nutrition,2021,75(6):890-901.
[42] 高倩,王建宇,孟伟建,等.大豆皂苷Bb预处理对脑缺血再灌模型大鼠的神经保护作用[J].中国比较医学杂志,2022,32(7):74-80.
[43] 新华社.中共中央国务院印发《“健康中国2030”规划纲要》[EB/OL].https://www.gov.cn/zhengce/2016-10/25/content_5124174.htm,2016-10-25.
[44] 高飞,王文晗.药食同源植物饮料产业及加工技术现状[J].饮料工业,2025,28(1):66-68.
[45] Spaccasassi A,Ye L,Rincón C,et al.Sensoproteomic characterization of Lactobacillus Johnsonii-Fermented pea protein-based beverage:A promising strategy for enhancing umami and kokumi sensations while mitigating bitterness[J].Journal of Agricultural and Food Chemistry,2024,72(28):15875-15889.
[46] 迟文成,姜庆辉,姜家康,等.“药食同源”人参的研究进展[J].现代中西医结合杂志,2025,34(6):850-853.
[47] QYResearch.中国植物蛋白饮料市场研究报告(2023-2029)[EB/OL].https://www.qyresearch.com.cn,2026-04-29.
[48] Yi H,Li J,Wang P,et al.Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides[J].Food Bioscience,2025(69):106975.
[49] 孔烨,钱爱兵.药食同源创新产品的公众态度及发展条件探究——以新式中药饮品为例[J].南京中医药大学学报(社会科学版),2024,25(4):275-282.
[50] Huang B,Chen S,Xu L,et al.Predicting the potential geographical distribution of Zingiber striolatum Diels(Zingiberaceae),a medicine food homology plant in China[J].Sciientific Reports,2024,14(1):22206.
[1] 李佳欣, 王秀倩, 朱美嘉, 李思雯, 张正勇. 我国乳制品研究的知识图谱可视化计量分析[J]. 中国乳业, 2024, 0(1): 61-68.
[2] 余森艳, 陈昌文, 朱郑惠, 张秀芬, 卢珍兰, 李志红. 菠萝风味双蛋白酸奶的制备工艺研究[J]. 中国乳业, 2023, 0(12): 92-99.
[3] 黄彩绿. 液体乳包装设计的方法和趋势[J]. 中国乳业, 2021, 0(12): 129-132.
[4] 王哲. 中国液态奶市场发展前景分析[J]. 中国乳业, 2020, 0(3): 45-49.
[5] 吴达雄, 王军, 林少宝, 郭健, 杨晓泉, 许嘉伟, 黎恒希. 新型双蛋白杏仁乳饮料加工工艺研究[J]. 中国乳业, 2019, 0(3): 71-75.
[6] 赵洪一, 林少华, 罗红霞, 赵良忠, 陈历水. 羊乳特性研究进展及行业发展趋势[J]. 中国乳业, 2019, 0(2): 13-18.
[7] 王文伟. 一种双蛋白发酵褐色乳酸菌饮料的制备方法和稳定性研究[J]. 中国乳业, 2019, 0(12): 56-57.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
ISSN 1671-4393
CN 11-4768/S
主管：中华人民共和国农业农村部
主办：中国农业科学院农业信息研究所
地址：北京市海淀区中关村南大街12号
邮编：100081
电话：010-82106772
E-mail：zhgry@caas.cn

版权所有 © 《中国乳业》编辑部