开发,优化和综合表征以为基础的酸奶替代品,富含烤和未烤发芽大麦面粉
Mario Caponio1, Michela Verni2, Ali Zein Alabiden Tlais3,4
1Department of Soil, Plant, and Food Sciences, University of Bari, 70125, Bari, Italy.
Current research in food science
|May 20, 2025
概括
这项研究开发了一种新的植物性酸奶替代品,使用大米和芽大麦. 烤大麦改善了质地和风味,创造了一个可持续和健康的无乳制品选择.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 可持续农业 可持续农业
背景情况:
- 基于植物的酸奶替代品 (gurts) 正在获得可持续饮食的市场份额.
- 大麦是一种低投入的作物,适合皮生产.
研究的目的:
- 设计和优化使用大米和芽大麦的新型皮.
- 评估芽大麦对营养和感官特性的影响.
- 为了应对皮纹理和稳定性的挑战.
主要方法:
- 用大米和发芽的大麦制造了gurt原型.
- 用四种乳酸细菌菌株进行注射.
- 优化生产过程,包括生长大麦的烤.
- 分析氨基酸含量,香味特征,粘度和微生物稳定性.
主要成果:
- 芽大麦显著增加了氨基酸含量和芳香复杂度.
- 发芽大麦中的高氨基溶解活性降低了粘度.
- 烤发芽的大麦消灭了酶,提高了粘度,并赋予了可取的味道.
- 发酵进一步增强了氨基酸含量.
结论:
- 一种新的,奶油的,可匙的植物性子成功地使用的芽大麦开发出来.
- 这种牛奶提供了一个可持续的,健康的,感官上有吸引力的替代乳制品酸奶.
- 这个过程增强了营养价值和风味复杂性.
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