圖:母乳低聚糖與3’-唾液酸乳糖(描述來(lái)自《母乳低聚糖(HMOs)的科學(xué)共識(shí)》及
《Determination of 3'-Sialyllactose in Edible Bird's Nests and the Effect
of Stewing Conditions on the 3'-Sialyllactose Content
of Edible Bird's Nest Products》)圖文僅為知識(shí)科普,不代表產(chǎn)品功效
圖:Determination of 3'-Sialyllactose in Edible Bird's Nests and the
Effect of Stewing Conditions on the 3'-Sialyllactose
Content of Edible Bird's Nest Products
這種高價(jià)值的營(yíng)養(yǎng)成分,是否僅存在于母乳中呢?2023年2月,燕之屋在國(guó)際權(quán)威期刊《Molecules》在線(xiàn)發(fā)表《Determination of 3'-Sialyllactose in Edible Bird's Nests and the Effect of Stewing Conditions on the 3'-Sialyllactose Content of Edible Bird's Nest Products》。該研究發(fā)現(xiàn),即食燕窩中存在3'-唾液酸乳糖,而且其含量與燉煮工藝密切相關(guān)。燕之屋碗燕®所采用的121℃專(zhuān)利燉煮工藝*(*一種易撕蓋包裝容器的食品加工工藝,ZL202111218644.4)使碗燕®(文中批號(hào)UK04143)3'-唾液酸乳糖大幅提升至100℃燉煮燕窩的50倍。此項(xiàng)研究證明,燉煮有利于燕窩中的唾液酸向3'-唾液酸乳糖的形式轉(zhuǎn)化,提升唾液酸的營(yíng)養(yǎng)價(jià)值;相較之下,碗燕®(文中批號(hào)UK04143)所采用的121℃專(zhuān)利燉煮工藝*3'-唾液酸乳糖含量相對(duì)文中對(duì)比的鮮燉燕窩、家庭燉煮燕窩更高。該研究不僅證明了科學(xué)燉煮對(duì)于燕窩營(yíng)養(yǎng)具有提升作用,進(jìn)一步證實(shí)了碗燕®產(chǎn)品獨(dú)特的營(yíng)養(yǎng)價(jià)值。
圖:121℃專(zhuān)利燉煮工藝*可大幅提升碗燕®3’-唾液酸乳糖
(數(shù)據(jù)來(lái)自《Determination of 3'-Sialyllactose in Edible
Bird's Nests and the Effect of Stewing
Conditions on the 3'-Sialyllactose Content of
Edible Bird's Nest Products》)(*一種易撕蓋包裝
容器的食品加工工藝,ZL202111218644.4)