| 脂肪对低脂植物蛋白饮料风味及体系稳定性的影响研究进展 |
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| 引用本文： | 孟婷婷,周星,陆振猷,韦步积,邹汉锋,覃柳香,卢莉,潘冰燕.脂肪对低脂植物蛋白饮料风味及体系稳定性的影响研究进展[J].食品与机械,2019(7):220-225. |
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| 作者姓名： | 孟婷婷 周星 陆振猷 韦步积 邹汉锋 覃柳香 卢莉 潘冰燕 |
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| 作者单位： | 江南大学食品科学与技术国家重点实验室;江南大学食品学院;南方黑芝麻集团股份有限公司 |
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| 基金项目： | 国家重点研发计划（编号：2018YFC1602106） |
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| 摘 要： | 低脂植物蛋白饮料符合当前消费者对饮料绿色天然、营养、健康的要求,具有广阔的发展前景。但脂肪含量的降低对植物蛋白饮料的风味及体系稳定性将产生一系列的影响,文章综述了该领域的研究进展,并对比了现有低脂饮料产品,旨在为低脂植物蛋白饮料的研发提供新思路。
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| 关 键 词： | 植物蛋白饮料 低脂 原料 工艺 |
| 收稿时间： | 2019/4/10 0:00:00 |
Reviews of effects of fat on the flavor and system stability of low-fat plant protein beverage |
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| MENGTingting,ZHOUXing,LUZhenyou,WEIBuji,ZOUHanfeng,QINLiuxiang,LULi,PANBingyan.Reviews of effects of fat on the flavor and system stability of low-fat plant protein beverage[J].Food and Machinery,2019(7):220-225. |
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| Authors: | MENGTingting ZHOUXing LUZhenyou WEIBuji ZOUHanfeng QINLiuxiang LULi PANBingyan |
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| Affiliation: | State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China |
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| Abstract: | Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However,the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage. |
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| Keywords: | plant protein beverage low-fat raw material process |
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