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微流体化改善了大麻酸奶的物理化学和储存特性

Jiaxin Xu¹, Xiangrong Fan¹, Xinyue Xu¹

¹College of Food Science and Technology, Bohai University, Jinzhou, China.

Journal of the science of food and agriculture

|November 16, 2023

概括

微流体化通过改善质地,味道和稳定性来提高大麻酸奶的质量. 这种新的加工方法为优质的植物性乳制品替代品提供了有希望的方法.

科学领域:

食品科学食品科学食品科学
乳制品技术乳制品技术
植物性食品植物性食品

背景情况:

植物酸奶经常面临着颜色,质地和味道的挑战.
提高麻酸奶的质量和保质期需要创新的加工方法.
研究微流体化作为大麻种子酸奶的发酵前处理方法.

研究的目的:

评估微流体化对大麻酸奶性质的影响.
评估微观结构,粒子大小和机械特性的变化.
为了确定对感官可接受性,微生物活性和存储稳定性的影响.

主要方法:

在发酵之前,大麻酸奶经过微流体化.
分析包括颗粒大小,水容量,纹理和风湿学.
感官评估,pH值,可定位的酸度和乳酸细菌 (LAB) 数量在储存的20天内被测量.

主要成果:

微流体化减少了颗粒大小,创造了均的分布,并提高了水的容量.
增强的纹理和质性质导致了更高的感官得分.
微流化抑制了后酸性,增加了LAB数量,并改善了储存稳定性.

结论:

微流化显著改善了大麻酸奶的物理化学特性和储存稳定性.
这种方法为生产高质量的植物酸奶替代品提供了一个可行的策略.
支持微流化技术的应用,以满足消费者对优质食品的需求.

关键词:

麻酸奶是一种酸奶.微流体化的微流体化物理化学特性物理化学特性储存的稳定性储存的稳定性

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