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植物性发酵饮料:发展和表征

Marcela Aparecida Deziderio¹, Handray Fernandes de Souza¹, Eliana Setsuko Kamimura¹

¹Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil.

Foods (Basel, Switzerland)

|November 25, 2023

概括

这项研究使用麦和大豆等植物提取物开发了功能性发酵饮料,为消费者提供了无乳制品的替代品. 研究证实了这些新植物性饮料中有益细菌的稳定性和活力.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
营养科学营养科学

背景情况:

越来越多的人对纯素和素食功能食品的需求.
在发酵饮料中需要无乳制品替代品.
探索植物性成分,以开发新型食品.

研究的目的:

从水溶性植物提取物开发和描述发酵饮料.
评估这些饮料的物理化学和微生物稳定性.
评估植物提取物作为功能饮料中的乳制品替代品的潜力.

主要方法:

使用乳酸培养物 (Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, Streptococcus thermophilus) 来发酵麦,杏仁,大豆,巴西坚果和大米的提取物.
在37°C发酵12小时,有或没有糖糖.
在5°C下28天监测物理化学 (pH,酸度) 和微生物稳定性.

主要成果:

发酵饮料的pH值在4.10-4.97之间,乳酸含量高达0.33g/100ml.
大多数产品在储存期间都保持了活跃的乳酸细菌数量>10^6 CFU/mL.
补充糖并没有显著影响细菌生长率.

结论:

可溶于水的植物提取物可以成功发酵,产生稳定的饮料.
这些植物性发酵饮料代表了乳制品的可行的功能替代品.
进一步的发展可以满足素食主义者,素食主义者和乳糖不耐受消费者的需求.

关键词:

酸性乳酸细菌是一种酸性乳酸细菌.发酵发酵发酵发酵其他非乳制品.稳定的稳定性稳定的稳定性

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