混合酸奶:通过结合乳制品和植物衍生物来提高消费者接受度
Mohammad Abdulla Al Noman1, Hilde Slaghuis2, Anke Vos2
1Department of Food Technology and Engineering, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh.
The Journal of dairy research
|March 4, 2025
概括
混合牛奶 (CM) 与大豆或麦饮料混合的混合酸奶有望提高植物性产品的接受度. 基于麦的混合物 (70:30 CM:Oat) 显示出卓越的感官属性和对消费者的安全性.
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
- 植物性替代品 植物性替代品
背景情况:
- 越来越多的消费者对植物性饮食和乳糖不耐症的兴趣,需要创新的乳制品替代品.
- 混合酸奶通过将传统乳制品与植物成分相结合,提供了一个潜在的解决方案.
研究的目的:
- 调查混合酸奶的生产并评估混合酸奶的质量和消费者接受度.
- 为了评估牛奶 (CM) 与大豆 (C:S) 和麦 (C:O) 饮料混合的不同比例.
主要方法:
- 使用不同CM比率 (90%,70%,50%) 与大豆和麦饮料生产混合酸奶.
- 评估物理性能,包括粘度和pH值.
- 感官评估使用一个正确的尺度和整体可接受度评分.
- 微生物分析以确保产品安全.
主要成果:
- 混合酸奶,特别是C:S (70:30) 和C:O (70:30),与对照剂相比,随着时间的推移显示出更好的粘度,尽管低于纯CM.
- 观察到有利的pH梯度,有助于营养所需的酸性环境.
- 感官分析表明,C:O (70:30) 混合酸奶在右边的尺度上获得了最高的整体分数 (6.86/10).
- 微生物测试证实所有测试的混合酸奶配方中没有有害微生物.
结论:
- 混合酸奶,特别是70%牛奶和30%麦饮料混合,是提高消费者接受植物产品的可行选择.
- 开发的混合酸奶符合安全标准,并提供可取的感官特征,解决饮食趋势和乳糖不耐受问题.
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