植物基类乳制品的研究现状及发展趋势——国内外食品配料的研究热点  

Research status and development trend of plant-based dairy products

作　　者：时晨阳 张筠[1] 吕歌 张守文[1] SHI Chenyang;ZHANG Yun;LÜGe;ZHANG Shouwen(School of Food Engineering,Heilongjiang East University,Harbin 150066)

机构地区：[1]黑龙江东方学院食品工程学院,哈尔滨150066

出　　处：《中国食品添加剂》2023年第11期248-254,共7页China Food Additives

基　　金：黑龙江省自然科学基金项目(编号LH2020C077);黑龙江省重点研发计划指导类项目(编号GZ20220162)。

摘　　要：作为牛乳的替代品,植物基乳制品已经进入人们的日常生活中,市场销量大幅度增长,植物基乳制品逐渐戴上了可持续发展和环境保护的标签。植物基乳制品是采用豆类、谷物类等植物基代替动物乳作为其原料研制而成,然而也存在一些感官和质地问题限制了植物基乳制品的可接受度。目前植物基食品已经成为了许多乳制品的部分替代品和营养补充品,如发酵乳、乳酪、乳粉和饮料等。本文综述了植物基类乳制品的种类、营养特性及其对人体机体的益处,叙述近五年包括欧美地区、亚洲地区和国内在原料、添加剂、菌种和技术上的改善和创新,以及植物基类乳制品的发展趋势。As a substitute for cow's milk,plant-based dairy products have entered people's daily lives,and the market sales have increased significantly.Plant-based dairy products have gradually put on the label of sustainable development and environmental protection.Plant-based dairy products use beans,grains and other plants as raw materials to replace animal milk.However,some sensory and texture problems are limiting plant-based dairy products acceptability by consumers.Plant-based food is becoming a partial substitute and dietary supplement for many dairy products,such as fermented milk,cheese,milk powder and beverages.This article reviewed the types,nutritional characteristics and benefits of plant-based dairy products.The improvement and innovation of raw materials,additives,strains and technologies used in the plant-based dairy products in Europe,America,Asia and China in the past five years were discussed;as well as the development trend of plant-based dairy products.

关 键 词：植物基乳制品 营养特性 研究现状 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]