植物蛋白在植物基奶酪中的应用研究进展
TS214.2; 随着消费者对"健康"与"美味"食品的追求,植物基奶酪产品的开发已成为奶酪市场发展的重要趋势.植物蛋白作为其核心成分,对奶酪风味、口感以及营养价值具有重要作用.然而,将植物蛋白应用于该类食品中仍面临众多挑战,如难以达到与传统奶酪相当的风味品质,并且在可融化、可拉伸等方面的质地属性也表现不佳.因此,如何采用科学有效的方法提升植物基奶酪的品质特性是推动植物基奶酪市场发展的关键.基于此,该文首先介绍了植物基奶酪的主要成分及工艺,其次综述了不同植物蛋白的功能特性及其对植物基奶酪品质的影响.同时,探讨了蛋白修饰与生物发酵在改善植物蛋白结构及功能特性...
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| Published in | 农业工程学报 Vol. 40; no. 17; pp. 17 - 29 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
上海应用技术大学香料香精技术与工程学院,上海 201418
01.09.2024
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| Subjects | |
| Online Access | Get full text |
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| Abstract | TS214.2; 随着消费者对"健康"与"美味"食品的追求,植物基奶酪产品的开发已成为奶酪市场发展的重要趋势.植物蛋白作为其核心成分,对奶酪风味、口感以及营养价值具有重要作用.然而,将植物蛋白应用于该类食品中仍面临众多挑战,如难以达到与传统奶酪相当的风味品质,并且在可融化、可拉伸等方面的质地属性也表现不佳.因此,如何采用科学有效的方法提升植物基奶酪的品质特性是推动植物基奶酪市场发展的关键.基于此,该文首先介绍了植物基奶酪的主要成分及工艺,其次综述了不同植物蛋白的功能特性及其对植物基奶酪品质的影响.同时,探讨了蛋白修饰与生物发酵在改善植物蛋白结构及功能特性方面的应用,旨在提升植物蛋白在植物基奶酪中应用价值,推动高品质植物基奶酪的开发以及植物基产品市场的发展. |
|---|---|
| AbstractList | TS214.2; 随着消费者对"健康"与"美味"食品的追求,植物基奶酪产品的开发已成为奶酪市场发展的重要趋势.植物蛋白作为其核心成分,对奶酪风味、口感以及营养价值具有重要作用.然而,将植物蛋白应用于该类食品中仍面临众多挑战,如难以达到与传统奶酪相当的风味品质,并且在可融化、可拉伸等方面的质地属性也表现不佳.因此,如何采用科学有效的方法提升植物基奶酪的品质特性是推动植物基奶酪市场发展的关键.基于此,该文首先介绍了植物基奶酪的主要成分及工艺,其次综述了不同植物蛋白的功能特性及其对植物基奶酪品质的影响.同时,探讨了蛋白修饰与生物发酵在改善植物蛋白结构及功能特性方面的应用,旨在提升植物蛋白在植物基奶酪中应用价值,推动高品质植物基奶酪的开发以及植物基产品市场的发展. |
| Abstract_FL | With the global consumer demand for"healthy"and"delicious"food,plant-based cheese products are becoming a driving force in the food industry.Plant protein is the core component of plant-based cheese and plays a crucial role in shaping the overall flavor,texture,and nutritional value of plant-based cheese.However,it is very important to effectively utilize plant proteins to simulate the unique flavor and texture of traditional cheese,but there are many technical challenges in the actual production process.It is not easy to meet these key quality standards for plant-based cheese,not only because there are significant differences between plant-based protein and casein,but also because consumers are receptive to the unique flavor,excellent melting and stretching properties of traditional cheese.Therefore,exploring and developing efficient technological means to optimize the quality characteristics of plant-based cheese is crucial for driving its market growth.This article first conducts an in-depth analysis of the main components of plant-based cheese,with a focus on the key roles of plant-based proteins,starch,plant-based oils,and other key components.These ingredients not only provide necessary nutritional support,but also play a crucial role in shaping the flavor,texture,and overall quality of cheese.Subsequently,the system reviewed the production processes of two types of plant-based cheese currently available in the market.The first production method focuses on ingredient assembly,carefully mixing various ingredients in specific proportions,utilizing the functional characteristics and interactions of each ingredient to produce plant-based cheese with specific quality attributes.The inspiration for the second production process comes from the traditional way of making cheese,which uses soaking,coagulation,filtering and other steps to simulate the production process of traditional cheese,making plant-based cheese more similar in flavor and texture to traditional cheese.On this basis,the widely researched and applied types of plant proteins in the market were further introduced,and the structural and functional characteristics of these common protein sources and their impact on the overall quality of plant cheese were analyzed in detail.Different sources of plant protein exhibit significant differences in structure,function,and nutritional value,directly affecting the quality characteristics of plant cheese.In order to improve the application effect of plant protein in the production of plant cheese,this article explores various technical methods,especially physical and biological enzymatic hydrolysis and fermentation.Physical modification techniques(such as ultrasound,pulse,high pressure,etc.)can improve the solubility and stability of plant proteins;Enzyme processing technology utilizes specific biological enzymes to modify plant proteins,improving their processing performance and nutritional value;In addition,microbial fermentation can produce specific flavor compounds and functions.The components improve the overall quality of plant-based cheese through microbial metabolic activity.The application of these technological methods not only provides strong technical support for the research and production of plant-based cheese,but also provides effective solutions to meet the growing demand of consumers for"healthy"and"delicious"food.This article provides a review and analysis of the application of plant proteins in plant cheese,aiming to provide valuable insights and references for researchers and manufacturers in related fields.In addition,it is expected that there will be more technological innovations and breakthroughs in the future to drive the continuous progress and development of the plant-based cheese industry. |
| Author | 于海燕 袁海彬 陈臣 程娟 田怀香 娄新曼 |
| AuthorAffiliation | 上海应用技术大学香料香精技术与工程学院,上海 201418 |
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| Author_FL | CHEN Chen YU Haiyan CHENG Juan YUAN Haibin TIAN Huaixiang LOU Xinman |
| Author_FL_xml | – sequence: 1 fullname: TIAN Huaixiang – sequence: 2 fullname: CHENG Juan – sequence: 3 fullname: CHEN Chen – sequence: 4 fullname: YU Haiyan – sequence: 5 fullname: YUAN Haibin – sequence: 6 fullname: LOU Xinman |
| Author_xml | – sequence: 1 fullname: 田怀香 – sequence: 2 fullname: 程娟 – sequence: 3 fullname: 陈臣 – sequence: 4 fullname: 于海燕 – sequence: 5 fullname: 袁海彬 – sequence: 6 fullname: 娄新曼 |
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| DocumentTitle_FL | Research advances in the application of plant proteins to plant-based cheese |
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| Keywords | 植物基奶酪 flavor 植物蛋白 texture quality improvement 风味 plant protein 品质提升 plant-based cheese 质构 |
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| Title | 植物蛋白在植物基奶酪中的应用研究进展 |
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