基于谷物生物处理与营养重组技术的植物基营养乳饮料的开发

The Development of Plant-Based Nutritional Dairy Beverage Based on the Technologies of Cereal Biological Treatment and Nutritional Recombination

研究以发芽全谷物原料和富含中链脂肪酸的椰子油、富含ω-3脂肪酸的紫苏籽油与松子仁等为基础,通过响应面法优化了新型碳水化合物组件复合发芽谷物粉和新型脂类膳食组件复合椰浆松籽仁粉的制备工艺。在上述营养组件的基础上,搭配以大豆分离蛋白、小麦低聚肽、膳食纤维以及木糖醇等进行营养重组,并测定产品中总蛋白质含量、ω-3不饱和脂肪酸含量,同时进行感官评价,依据综合测评结果,最终确定了该款植物基营养乳饮料的最优配方:复合发芽谷物粉20份,复合椰浆松子仁粉25份,大豆分离蛋白15份,小麦低聚肽7.5份,菊粉7.5份,木糖醇15份。按照此法制得的植物基乳饮料色泽均匀,状态稳定,香气浓郁,口感细腻醇厚且营养丰富,是一款新型的健康固体饮料。

The study was based on the germinated of whole grain and coconut oil rich in medium-chain fatty acids, perilla seed oil and pine nuts rich in omega-3 fatty acid. The preparation process of the novel type of carbohydrate component of germinated cereal powder and the novel lipid dietary component of coconut pine nut powder were optimized by the response surface method. On the basis of the above-mentioned nutrient components, a nutritional reconfiguration was carried out with soybean protein isolated, wheat oligopeptide, dietary fiber and xylitol, and the total protein content and omega-3 unsaturated fatty acid content in the product were measured. Besides, the sensory evaluation was carried out at the same time. The optimal formula of the plant-based dairy beverage was determined according to the results of comprehensive evaluation： 20 parts of compound germinated cereal powder, 25 parts of compound coconut pine nuts powder, 15 parts of isolated soybean protein, 7.5 parts of wheat oligopeptides, 7.5 parts of inulin, and 15 parts of inulin. The plant-based dairy beverage made in accordance with this law is a new type of healthy solid beverage with uniform in color, stable in state, fine in aroma and flavor and rich in nutrition.