植物基食品资源在饮料中的应用与发展

Application and Development of Plant-Based Resources in Beverages

“植物基”这一概念随着人们健康饮食意识以及环境保护意识的迅速提升而快速在国内外发展。我国牛乳制品市场对进口的依赖和乳糖不耐受等因素进一步刺激市场对植物基乳饮料的需求。植物基原料在营养成分上有一定优点。国外“植物基”更强调“替代”和“模拟”,而国内有食用植物基饮料的传统与已成熟的市场,国外产品以及新茶饮等新兴领域的发展进一步刺激国内植物基饮料的发展。植物基酸奶、植物基固体饮料等产品丰富了市场。大豆是一种最常见的植物基原料,同时国内外都在积极开发其他原料以丰富消费者的选择。然而,植物基食品资源在饮料中的应用仍然存在诸多问题与技术难点,对营养成分、功能性成分的合理有效利用是未来发展的主要方向之一。

The concept of“plant-based”has been growing quickly with the need for healthier diets and the willingness to improve environmental health.Plant-based foods are proven to have numerous nutritional benefits.The plant-based foods in western countries emphasise“alternatives”and“analogues”of existing meat and dairy products.However,there is a traditional plant-based diet in China with many well-developed products.The dependence of the dairy market in China on imports and health issues such as lactose intolerance and dairy allergy stimulate the domestic demand for plant-based milk beverages of which the market is further invigorated by the“plant-based”concept and the growth of the new-style tea market.Plant-based yogurt and powdered drinks are also discussed in this review.Soy,cereal and other legumes are potential resources.Nevertheless,there are still problems and challenges with the application and development of plant-based resources in beverages.Further research could focus on the detailed evaluation of nutritional values and efficient delivery of functional compounds.