通过生物处理,超声波和合物优化菜饮料的功能,稳定性和感官属性
Sobhy A El-Sohaimy1,2, Taha Mehany1, Mohamed G Shehata1,3
1Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, 21934 Alexandria, Egypt.
Food chemistry: X
|September 2, 2025
概括
生物加工技术有效地降低了素,并提高了菜饮料的营养和功能性质. 通过优化加工,可以生产出稳定,有吸引力的,营养丰富的功能饮料.
科学领域:
- 食品科学
- 营养科学
- 饮料技术
背景情况:
- 昆饮料提供营养益处,但由于含量和稳定性问题而受到限制.
- 传统的加工方法可能无法完全优化菜的功能性饮料潜力.
- 开发有效的加工策略对于提高菜饮料质量至关重要.
研究的目的:
- 评估各种生物处理方法对氨酸减少,营养增强和菜饮料的功能性质的影响.
- 优化处理参数以提高悬挂稳定性和感觉属性.
- 建立一种可扩展的方法,以生产高质量,稳定的菜饮料.
主要方法:
- 菜的加工包括浸泡,发芽,酒和剥皮,以减少肥素和提高营养价值.
- 使用超声波 (15分钟) 和香 (1.0%),以提高悬浮剂的稳定性.
- 感官评估使用天然添加剂,如香草和瓜.
主要成果:
- 浸泡完全消除了氨酸;发芽和酒显著降低了氨酸水平.
- 功能性质 (水/油吸收,泡,乳化) 和营养含量 (多,抗氧化剂,矿物质,维生素E) 得到改善.
- 最佳配方 (浸泡,15分钟超声波,1. 0%的香草,1. 0%的香草) 在8天内达到100%的稳定性.
结论:
- 生物加工技术可以有效地生产无素,营养丰富的菜饮料.
- 超声波和香可显著提高饮料的稳定性.
- 开发的可扩展方法为功能饮料市场提供了有前途的方法.
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