坚果酸奶的营养健康方面和功能性质:未来的前景
Jiangxia Zhai1, Yongliang Zhuang1, Liping Sun1
1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Food chemistry: X
|January 15, 2025
概括
基于植物的酸奶,特别是坚果酸奶,由于健康和环境问题而越来越受欢迎. 研究重点是改善它们的味道和保质期,以与传统乳制品竞争.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 乳制品替代品 乳制品替代品
背景情况:
- 由于乳糖不耐受,素食主义,健康意识和道德考虑,消费者对植物酸奶的需求日益增加.
- 坚果具有很高的营养价值,使其成为植物酸奶生产的主要成分.
- 关键的挑战包括匹配传统酸奶的味道和延长保质期.
研究的目的:
- 提供基于坚果的酸奶的全面审查.
- 探索营养和健康特性,加工技术和发酵效应.
- 确定健康食品行业未来的发展和创新机会.
主要方法:
- 关于坚果酸奶的现有科学文献的综述.
- 分析各种坚果基的营养成分和健康益处.
- 评估传统和新的加工技术及其对酸奶特性的影响.
主要成果:
- 详细检查来自各种坚果的酸奶的营养特征.
- 评估不同的加工和发酵方法如何影响感官属性,质地和营养价值.
- 确定特定的坚果酸奶和加工策略,显示出市场成功的前景.
结论:
- 坚果酸奶是传统乳制品酸奶的可行和营养替代品.
- 对加工和发酵的进一步研究对于优化味道,质地和保质期至关重要.
- 作为健康食品,坚果酸奶产品的创新潜力很大.
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