植物基酸奶制备及品质改良方法的研究现状  

Research Status of Preparation and Quality Improvement Methods of Plant-Based Yogurt

作　　者：刘瑾萱 张雅媛[2,3] 李春梅 王颖[2,3] 付红岩[1] LIU Jinxuan;ZHANG Yayuan;LI Chunmei;WANG Ying;FU Hongyan(Heilongjiang Dongfang University,Harbin 150066,China;Institute of Agricultural Products Processing,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of New Technology of Fruit and Vegetable Storage and Processing,Nanning 530007,China;Guangxi Vocational and Technical College,Nanning 530226,China)

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150066 [2]广西农业科学院农产品加工研究所,广西南宁530007 [3]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [4]广西职业技术学院,广西南宁530226

出　　处：《保鲜与加工》2024年第8期115-124,共10页Storage and Process

基　　金：广西重点研发计划项目(桂科AB22080043)。

摘　　要：植物基酸奶中饱和脂肪酸、胆固醇含量低且不含有乳糖,为牛奶蛋白过敏、高胆固醇人群以及素食主义者提供了选择,缓解了奶源压力,减少了环境污染,具有广阔的前景与重大的意义。然而,由于植物原料自身的限制,植物基酸奶与动物基酸奶在品质上仍存在一定的差距。综述了植物基酸奶的制备机理、市场前景,阐述了原料、发酵剂及生产工艺对其品质的影响,并分析了其质构、稳定性、风味、营养的改良方法,旨在为植物基酸奶的研究开发提供理论参考。Plant-based yogurt has lower saturated fatty acid and cholesterol content,and is lactose-free,providing a choice for people with milk protein allergies,high cholesterol,and vegetarians.This helps alleviate the pressure on milk resources and reduces environmental pollution,with broad prospects and great significance.However,due to the limitations of plant-based raw materials,there is still a certain gap in quality between plant-based yogurt and animal-based yogurt.This paper summarizes the preparation mechanism and market prospects of plant-based yogurt,elaborates on the impact of raw materials,fermentation agents,and production processes on its quality,and analyzes the methods for improving its texture,stability,flavor,and nutrition,to provide a theoretical reference for the research and development of plant-based yogurt.

关 键 词：植物基酸奶 品质优化 营养 风味口感 改良提升 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]