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低热量杏仁乳酸发酵饮料:益生菌含量,物理化学和感官特性评估

Perihan Kubra Akman¹, Gulsum Ucak Ozkaya², Beyzanur Duskun¹

¹Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Türkiye.

Journal of food science

|August 29, 2025

概括

这项研究使用益生菌优化了以杏仁为基础的饮料,从而降低了卡路里含量,并保持了高益生菌活力和可行的功能饮料的感官吸引力.

科学领域:

食品科学与技术
微生物学
营养科学

背景情况:

开发非乳制品功能性饮料需要优化益生菌活力,感官质量和保质期的配方.
基于杏仁的饮料为功能饮料提供了潜在的基础,但需要优化工艺.

研究的目的:

使用特定的益生菌菌株 (Lactiplantibacillus plantarum XL963,Limosilactobacillus fermentum W8,Lactiplantibacillus pentosus ML104) 优化饮料的发酵
增强益生菌的活力,感官属性和保质期稳定性.
在最终产品中实现显著的卡路里减少.

主要方法:

用三种益生菌菌株 (LP,LF,LPN) 在不同糖度 (9-15%) 和温度 (20°C,28.5°C,37°C) 下发酵杏仁饮料.
在60天的储存时间内评估乳酸细菌 (LAB) 数量,益生菌活力,感官特性和物理化学特性.
基于发酵参数和菌株选择的卡路里减少分析.

主要成果:

在发酵过程中,LAB数量显著增加 (高达14.69 log CFU/mL),并在整个储存过程中保持在106 CFU/mL以上.
卡路里减少在24. 48%至59. 49%之间,取决于条件.
优化饮料在60天内保持了良好的感官评分 (总体可接受性为6.00-7.00) 和物理化学稳定性.

结论:

成功开发了低热量,富含益生菌的杏仁饮料, 增强了感官接受度和稳定性.
优化的发酵条件支持功能性非乳制品饮料的商业可行性.
这项研究为生产消费者可以接受的益生菌增强的杏仁饮料提供了基础.

关键词:

基于杏仁的饮料乳酸发酵的非乳制品益生菌饮料物理化学性质减少卡路里

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