[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-yang-nai-fen-quan-zhi":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},25,28,37,0,"全脂羊奶粉，保留羊奶营养特点和易消化特性。",[10,13,16],{"title":11,"content":12},"保留羊奶的脂肪优势","全脂羊奶粉将羊奶浓缩干燥制成，保留了羊奶脂肪球颗粒小、短链脂肪酸比例高的特点。冲调后饮用比牛奶粉更易消化吸收，对牛奶蛋白轻度过敏或消化功能较弱的人群是不错的替代选择。",{"title":14,"content":15},"钙和蛋白质含量高于牛奶粉","羊奶天然钙含量高于牛奶，制成奶粉后这一优势得以保留。每100克羊奶粉含钙约1000-1100毫克，高于牛奶粉的900毫克。蛋白质含量约25克\u002F100克，与全脂牛奶粉相近。",{"title":17,"content":18},"短链脂肪酸脂肪球小更易消化","羊奶粉的膻味主要来自羊奶中的短链脂肪酸，冲调时加入少量蜂蜜、可可粉或与燕麦混合冲调可有效掩盖膻味。也可将羊奶粉用于烘焙（面包、饼干），高温烘焙后膻味大幅减弱。"]