基于豆,豆类和向日种子的新型牛奶替代品,配有天然生物活性稳定剂
Ewa Kulczyk1, Emilia Drozłowska-Sobieraj1, Artur Bartkowiak1
1Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
Plants (Basel, Switzerland)
|June 28, 2023
概括
研究人员开发了一种新的基于植物的牛奶替代品,使用向日,豆和跑步豆种子. 最好的配方,稳定了瓜尔,在营养和感官品质上紧密模仿牛奶.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物性营养 植物性营养
- 发展乳制品替代品的发展.
背景情况:
- 越来越多的消费者对植物性乳制品替代品的需求.
- 需要饮料,其营养和感觉特征与牛奶相似.
- 在植物种子饮料中实现长期稳定性的挑战.
研究的目的:
- 用向日,豆和跑步豆种子制造一种植物性饮料.
- 为了达到与牛奶相似的营养和感官特征.
- 评估功能稳定剂,以提高产品稳定性.
主要方法:
- 根据对种子和牛奶宏观营养素的比较分析进行了成分比例.
- 作为稳定剂的瓜尔,豆和pectin的纳入和评估.
- 产品属性的表征,包括风湿学,颜色,乳液和度稳定性.
主要成果:
- 风病学分析表明,饮料中最稳定的稳定性是补充0.5%的瓜尔.
- 稳定性和颜色测量偏好了含有0.4%pectin的系统.
- 0.5%的瓜尔口香糖变体被确定为最独特的和类似牛奶的蔬菜饮料.
结论:
- 一种稳定且具有感官吸引力的植物性饮料可以从向日,豆和跑步豆种子中制成.
- 0.5%的瓜尔是一种有效的稳定剂,可以增强牛奶的风湿性质和相似性.
- 这项研究有助于开发具有理想功能和感官属性的改进乳制品替代品.
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