无质米麦芽提取物粉:试点规模生产,表征和食品应用
Yupakanit Puangwerakul1, Suvimol Soithongsuk2, Kanda Wongwailikhit3
1Faculty of Food Technology, College of Agricultural Innovation and Food Technology, Rangsit University, Pathum Thani 12000, Thailand.
Molecules (Basel, Switzerland)
|November 13, 2025
概括
这项研究开发了一种从泰国大米中提取的无质米 malt 提取物粉. 功能成分是安全的,稳定的,适用于食品,饮料和微生物,提供可持续的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 大麦麦芽提取物是常见的成分,但不是无质的.
- 开发无质替代品对于食品创新至关重要.
- 泰国Chainat 1大米为可持续的原料生产提供了潜力.
研究的目的:
- 开发和试点生产无质米麦芽提取物粉.
- 评估其物理化学,营养和微生物特性.
- 评估其适用于食品,饮料和工业微生物学应用的适用性.
主要方法:
- 泰国Chainat 1大米的受控造和酶性水解.
- 试点规模生产 (1500 L系统).
- 分析化学成分,微生物安全性,保质期和应用试验.
主要成果:
- 粉末富含可发酵糖,蛋白质,GABA和胺,没有可检测到的质.
- 它表现出优异的微生物质量,化学稳定性和长达三年的生物活性保留.
- 应用试验显示,在培养介质和无质饮料中,其性能与商业麦芽提取物相当.
结论:
- 无质米麦芽提取物粉是一种安全而功能性的成分.
- 它是大麦麦芽提取物的可持续替代品.
- 它支持无质创新,并减少新兴市场的进口依赖.
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