婴儿配方液态奶的营养研究和市场分析

doi:10.12377/1671-4393.22.11.20

Abstract

Abstract: In recent years,with the increase of women's occupational pressure,the rate of breastfeeding has gradually decreased,and the market for infant formula food has continued to expand. However,problems such as inconvenient brewing of infant formula milk powder （abbreviated as infant formula powder） have caused many problems for pregnant women and their families. With the maturity of pasteurization technology,liquid infant formula milk products have been widely developed abroad. The liquid infant formula milk with pasteurization process can retain the biological active ingredients （such as lactoferrin and vitamins） to the maximum extent, which is characterized by comprehensive nutrition and convenient use. This paper summarized the kinds and benefits of nutritional substances in infant formula liquid milk,and compared them with commercially available infant formula powder to analyze their broad development prospects in the future.

Key words: liquid infant formula, pasteurization, active ingredient, production status

YANG Feifei, XU Shirui, HU Yaqian, LING Nan. Nutritional Research and Market Analysis of Liquid Infant Formula[J].China Dairy, 2022, 0(11): 105-110.

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