植物基酸奶的制备及其营养特性的研究进展

Preparation and Nutritional Characteristics of Plant-based Yoghurt

植物基酸奶是一类以植物或植物与牛奶的混合物为原料经益生菌发酵制成的乳制品。植物基酸奶在原料种类、发酵菌种等方面具有多样性,且在加工领域已经具有相对成熟的工艺。最近几年国内外研究人员对植物基酸奶的研究方向主要是营养和生理功能方面。本文主要对植物基酸奶的种类、发酵剂、加工工艺等制备流程及营养因子的生成与转化、抗营养因子的降解等方面进行综述,以期为植物基酸奶后续的深入研究做好铺垫。

Plant-based yoghurt is a kind of dairy products made from the mixture of plant and milk or plant fermented by probiotics.Diversity of plant-based yoghurt is reflected in raw materials,fermentation strains and mature the processing technology.In recent years,scholars at home and abroad have studied the nutritional characteristics and physiological functions of plant-based yoghurt.In order to pave the way for further study of plant-based yoghurt,the types,the fermentation agents,the processing technology,the formation and transformation of nutritional factors,and the degradation of anti-nutritional factors are reviewed.