摘要
植物基酸奶与普通酸奶是基于截然不同的原料制成,普通酸奶是牛奶或羊奶等动物基为原料,接种菌种发酵而成的产品,植物基酸奶则采用大豆、椰子、坚果等植物基发酵而成。目前,国家标准还没有对植物基酸奶的定义,市场上的植物基酸奶均以植物原料发酵制成。该文分析了植物基酸奶的产品优势,以及国内外相关产品的市场现状,提出了植物基酸奶的产品特点,并介绍了植物基酸奶生产的工艺流程及相关标准的发布执行情况,总结出该产品有着广阔的市场前景。
Plant-based yogurt and ordinary yogurt are made based on completely different raw materials.Ordinary yogurt is a product made of animal-based raw materials such as milk or goat’s milk and fermented by inoculating bacteria.Plant-based yogurt is made of plant-based fermentation such as soybeans,coconuts and nuts.At present,there is no definition of plant-based yogurt in national standards,and plant-based yogurt in the market is made by fermentation with raw plant materials.This paper analyzes the advantages of plant-based yogurt and the market status of relevant products at home and abroad,puts forward the product characteristics of plant-based yogurt,introduces the production process of plant-based yogurt and the release and implementation of relevant standards,and considers that the product has a broad market prospect.
作者
李鹏
李朝旭
孙炜
杨凯
LI Peng;LI Chaoxu;SUN Wei;YANG Kai(Hebei Sanyuan Food Co.,Ltd.,Shijiazhuang,Hebei Province,050700 China)
出处
《科技资讯》
2022年第14期59-61,共3页
Science & Technology Information
关键词
健康
植物基酸奶
发酵
市场现状
Health
Plant-based yogurt
Fermentation
Market status
