新型植物基代乳:营养特性、加工现状与未来挑战

在素食主义、膳食营养以及环境友好等因素共同推动下,替代动物源食品的植物基饮食近年来在全球得以快速发展,植物基代乳作为其中一个重要分支,受到科研、产业界及消费者的广泛关注。回顾了国内外植物基代乳产业发展和研究现状,针对关注度高的植物基代乳营养功能特性、加工技术及品质提升等的科研进展和产业发展状况进行了全面总结。对比分析了牛奶和常见植物基代乳的营养组成,介绍了植物基代乳在健康功效研究方面的初步成果；系统梳理了植物基代乳加工过程中涉及的原料预处理、研磨、酶解、均质、杀菌等的关键技术环节及其对产品品质的影响；探讨了目前此类产品在稳定性、风味口感、营养品质等方面存在的普遍性问题以及改进措施；从原料加工适宜性,绿色、先进加工技术选用以及植物基新资源挖掘等几方面,对产业的科技创新和未来发展重点提出部分建议,以期为促进植物基代乳这一新兴产业的可持续发展提供参考。

New Plant-Based Milk Substitutes:Nutritional Properties, Current Processing Status and Future Challenges

Driven by vegetarianism, dietary nutrition, environmental friendliness and other factors, plant-based diet, which is an alternative to animal derived foods, has developed rapidly worldwide in recent years. As an important branch, plant-based milk substitutes have received huge attention from scientific research, industry, and consumers. First, the development and research status of the plant-based milk substitutes industry both domestically and internationally was reviewed. Then, a comprehensive summary of the scientific research progress and industrial development status of plant-based milk substitutes with regard to their nutritional and functional properties, processing technology, and quality improvement was provided. The nutritional composition of cow''s milk and common plant-based milk substitutes were compared and analyzed. The preliminary performance of plant-based milk substitutes in health efficacy research was presented. The key technical aspects of raw material pretreatment, grinding, enzymatic digestion, homogenization, and sterilization involved in the processing of plant-based milk substitutes and their effects on product quality were systematically summarized. The common problems, quality challenges, and improvement measures in the stability, flavor and taste, and nutritional quality of these products were discussed. Finally, some suggestions were presented for the scientific and technological innovation and future development of the industry in terms of raw material processing suitability, green and advanced processing technologies selection, and new plant-based resources mining, with a view to providing references for the sustainable development of the new industry of plant-based milk substitutes.