食品工业科技2024，Vol.45Issue(3)：397-405,9.DOI:10.13386/j.issn1002-0306.2023030325
植物酸奶品质优化的研究进展
Advances in Quality Optimization of Plant-based Yogurt
摘要
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分类
轻工业引用本文复制引用
尹新雅,王爽,朱玲,张晖..植物酸奶品质优化的研究进展[J].食品工业科技,2024,45(3):397-405,9.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). （202102AE090055）
