植物基发酵乳的研究和应用进展

Progress in Research and Application of Plant-Based Fermented Milk

在大健康时代背景下,营养保健品和功能性食品市场是新型食品开发类别中增长最快的市场之一。植物基发酵乳因其营养和功能特性而具有良好的发展前景。本文从植物基原料品质特性、益生菌发酵特性及在发酵过程中益生菌对植物基发酵乳风味、营养及凝胶稳定性等方面进行综述,并对植物基发酵乳的发展和应用前景进行讨论,以期为开发优质的植物基发酵乳提供科学指引。

The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area,especially in the era of great health.Because of its nutritional and functional qualities,plant-based fermented milk has great development prospects.This review summarizes the quality characteristics of plant-based raw materials,probiotic fermentation characteristics,and the effects of probiotics on the flavor,nutrition and gel stability of plant-based fermented milk during the fermentation process.Additionally,we discuss future prospects for the development and application of plant-based fermented milk.This review aims to offer scientific guidelines for the production of high-quality plant-based fermented milk.