摘要
酸奶按原料分类可分为传统酸奶和植物基酸奶,这2类酸奶在口味与营养上各有优势和不足。本文对传统酸奶,植物基酸奶的原料组成(包括主料动物蛋白或植物蛋白、发酵剂、糖或甜味剂)以及原料成本核算,加工工艺,感官品质与风味物质组成、理化品质以及营养品质特性等方面进行对比分析论述,提出问题并对未来进行展望,为制备口味与营养俱佳的新型酸奶提供依据。
Yoghurt can be divided into two categories,traditional yoghurt and plant-based yoghurt,according to the raw materials,and these two types of yoghurt have their own advantages and disadvantages in terms of taste and nutrition.This paper focuses on the traditional yoghurt,plant-based yoghurt raw material composition(including the main ingredient animal protein or vegetable protein,fermentation agents,sugar or sweeteners)and raw material costing,processing technology,sensory quality,physical and chemical quality and nutritional quality characteristics of the comparative analysis of the discussion,to put forward the problem and the future outlook,with a view to the subsequent preparation of a new type of yoghurt taste and nutritional harvest to do a good job of paving the way.
作者
张晓悦
何杉
季国志
朱绪春
严超
李宁
母智深
刘红芝
ZHANG Xiaoyue;HE Shan;JI Guozhi;ZHU Xuchun;YAN Chao;LI Ning;MU Zhishen;LIU Hongzhi(Department of Light Industry and Food Science,Beijing Technology and Business University,Beijing 100048,China;Global R&D Innovation Center,Inner Mongolia Mengniu Dairy(Group)Co.Ltd.,Hohhot 011500,China;Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition,Health&Safety,Hohhot 011500,China)
出处
《中国乳品工业》
北大核心
2025年第7期44-50,共7页
China Dairy Industry
基金
北京市高层次人才队伍建设项目(19008023229)。
关键词
传统酸奶
植物基酸奶
加工工艺
感官品质
营养品质
traditional yogurt
plant-based yogurt
processing technology
sensory quality
nutritive quality
