邀请审查:酸奶开发的进展-微生物安全性,质量,功能,感官评估和消费者对不同乳制品和植物替代来源的感知
Xiaojun Wang1, Linlin Wang2, Xinyao Wei3
1Yantai Key Laboratory of Special Medical Food, School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong, 264003, China.
Journal of dairy science
|October 6, 2024
概括
本综述涵盖了2019-2024年的酸奶进步,重点关注安全性,质量和植物性替代品. 它探讨了增强酸奶的策略.
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 营养 营养 营养 营养
背景情况:
- 酸奶是全球流行的发酵乳制品,以营养价值和消化健康益处而闻名.
- 近年来,植物性酸奶 (PBY) 作为传统乳制品酸奶的替代品越来越多.
- 酸奶质量受成分来源,发酵和添加剂的影响,安全性和消费者感知是关键.
研究的目的:
- 审查2019年至2024年酸奶开发的最新进展.
- 探索各种蛋白质来源,包括植物性选择,以及它们对酸奶质量和功能的影响.
- 总结提高微生物安全,感官属性和消费者接受度的策略.
主要方法:
- 对2019年至2024年间发表的科学文献进行叙述性审查.
- 分析影响酸奶质量的因素,包括蛋白质来源,发酵和添加剂.
- 检查微生物安全策略,感官评估技术和消费者偏好趋势.
主要成果:
- 酸奶开发取得了显著的进步,越来越多地关注基于植物的替代品和改进的质量控制.
- 微生物安全的有效策略包括天然防腐剂,先进的包装和卫生实践.
- 增强起始培养,益生菌和遗传因素的增强提高了益生菌的有效性和营养特征.
结论:
- 酸奶生产正在不断发展,采用各种蛋白质来源和创新的技术来提高质量,安全性和功能.
- 了解消费者偏好对于制定竞争战略和促进饮食多样性至关重要.
- 对于乳制品行业和公共卫生来说,对酸奶开发的持续研究至关重要.
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