植物酸奶品质优化的研究进展
Advances in Quality Optimization of Plant-based Yogurt
尹新雅 1王爽 1朱玲 1张晖1
作者信息
- 1. 江南大学食品学院,江苏无锡 214122
- 折叠
摘要
植物酸奶的出现为牛乳蛋白过敏、高胆固醇、关注动物福利和环境保护人群带来了福音.然而,植物酸奶因存在乳清析出、异味及酸度不高等品质问题降低了消费者的喜爱度,因此对植物酸奶品质优化进行研究在拓宽植物基食品的商业应用方面意义重大.本文概述了不同来源植物酸奶营养、风味及质构上存在的主要品质问题,着重阐述了植物酸奶品质调控的相关手段及措施,包括配方改良、加工条件优化、发酵方式改善三方面的作用方式及效果,探讨了植物酸奶体系稳定、植物蛋白溶解性提高、凝胶网络交联加强等方面的机理.不同调控措施对植物酸奶品质的改良效果存在差异、各有优缺点,有时需多种方法配合使用,以最大化改善植物酸奶品质问题.最后展望了一些潜在的植物酸奶品质调控措施,以期为生产高品质植物酸奶提供指导方向.
Abstract
The advent of plant-based yogurt provides a beneficial option for individuals having cow milk protein allergies,high cholesterol,as well as those who prioritize animal welfare and environmental sustainability.Despite this,plant-based yogurt has experienced a decline in consumer preference owing to factors such as whey separation,unpleasant odor,and insufficient acidity.Consequently,enhancing the quality of plant-based yogurt carries immense relevance for extending the commercial utilization of plant-derived food products.In this review,a summary of nutritional,flavor,and textural quality issues associated with plant-based yogurts derived from various sources was presented.Subsequently,a detailed explanation of different regulatory techniques for plant-based yogurt quality was provided,including the action modes and impacts of improving the formula,processing condition,and fermentation method.The mechanisms involved in stabilizing the plant-based yogurt system,boosting the solubility of plant-based proteins,facilitating the cross-linking of gel network and other related aspects were discussed.It is important to note that the effects of different regulatory techniques on the quality of plant-based yogurt vary with each method presenting unique strengths and weaknesses.Occasionally,a combination of methods might be necessary to optimize the enhancement of plant-based yogurt quality.Lastly,the potential measures for controlling the quality of plant-based yogurt were proposed.Our review aimed at offering valuable guidance for the production of high-quality plant-based yogurts.
关键词
植物酸奶/品质优化/配方/加工技术/发酵方式Key words
plant-based yogurt/quality optimization/formula/processing technology/fermentation method引用本文复制引用
基金项目
云南省重大科技专项计划生物种业和农产品精深加工重大专项(202102AE090055)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据