[目的]针对乳品加工过程中热敏感活性成分易损失的问题,研究开发“原生控温活性锁鲜工艺”,旨在最大限度保留乳品中的活性成分。[方法]对比常规工艺（80 ℃巴氏杀菌+90 ℃浓缩）与原生控温活性锁鲜工艺（72 ℃巴氏杀菌+75 ℃浓缩）,系统分析两种工艺下免疫球蛋白、α-乳白蛋白、β-乳球蛋白、乳铁蛋白、β-酪蛋白、乳过氧化物酶及碱性磷酸酶等活性成分的变化。[结果]新工艺显著提升了乳铁蛋白和免疫球蛋白的保留率,其中巴氏杀菌乳中两者含量均为常规工艺的1.38倍,乳粉中免疫球蛋白含量达常规工艺的3倍,乳铁蛋白保留率约为35%;乳过氧化物酶在乳粉中保留率约为5%;碱性磷酸酶活性符合优质乳标准（≤350 mU/L）;α-乳白蛋白、β-乳球蛋白和β-酪蛋白含量未受工艺影响。[结论]原生控温活性锁鲜工艺能有效保留热敏感活性成分,同时满足食品安全要求,为高活性乳品的生产提供了可行的技术路径。

[Objective] To address the loss of heat-sensitive active components during dairy processing,a "Native Temperature-controlled Active Freshness-locking Technology" was developed to maximize the retention of active ingredients in dairy products.[Method] A comparative analysis was conducted between conventional processing （80 °C pasteurization + 90 °C concentration） and the Native Temperature-controlled Active Freshness-locking Technology （72 °C pasteurization +75 °C concentration）. The changes in active components,including immunoglobulins,α-lactalbumin,β-lactoglobulin,lactoferrin,β-casein,lactoperoxidase,and alkaline phosphatase,were systematically evaluated.[Result] The new technology significantly improved the retention of lactoferrin and immunoglobulins. The content of both components in pasteurized milk was 1.38 times higher than that in conventional processing,while the immunoglobulin content in milk powder reached three times that of conventional processing. The retention rate of lactoferrin was approximately 35%,and lactoperoxidase retention in milk powder was about 5%. The alkaline phosphatase activity met the high-quality milk standard （≤350 mU/L）. The contents of α-lactalbumin,β-lactoglobulin,and β-casein were unaffected by the processing technology.[Conclusion] The Native Temperature-controlled Active Freshness-locking Technology effectively preserves heat-sensitive active components while meeting food safety requirements,providing a feasible technical approach for the production of high-activity dairy products.