从植物产品中生产替代牛奶的现代技术

D. I. Shishkina, A. I. Shtovhun, E. E. Klein, L. V. Berketova
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引用次数: 0

摘要

在现代世界,由于乳糖不耐症和对牛奶蛋白的食物过敏在人群中传播,以及由于素食主义和纯素食主义等营养系统的普及,动物奶的好处受到质疑。在这方面,市场对由谷物、豆类、坚果和种子制成的类似牛奶的蔬菜的需求正在增长。本文概述了目前用于大规模商业生产的植物性牛奶替代品的传统技术。叙述了工艺原料的主要阶段。本文给出了植物源性产品在使用植物性牛奶类似物生产工艺时的一些加工参数,同时考虑到使用某些类型的产品以获得替代牛奶饮料时的差异。指出了各种热处理和非热处理的优点和效率程度。还考虑了提高植物奶类似物质量的创新方法,这些方法在实验室条件下已经显示出其使用的有效性。植物奶替代品生产技术的改进和现代化,使得在饮料中保留更多的营养,改善它们的平衡,从而增加对人体的益处成为可能。类似物取代传统牛奶的程度取决于技术的进步程度,这对那些在饮食中加入类似物的消费者来说非常重要。在这个方向上的进一步研究不仅将扩大市场上健康食品的范围,而且还将有助于改善城市和国家的粮食安全,因为人们更容易获得高质量的营养来源。
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Modern technologies for the production of alternative milk from plant products
In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.
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审稿时长
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