Progress in Research and Application of Plant-Based Fermented Milk

被引：0
|
作者：
Ma, Xiaoyan [1 ,2 ]
Wan, Xia [2 ]
Chen, Yashu [2 ]
Zhang, Mengke [2 ]
Wang, Chao [1 ]
Deng, Qianchun [2 ]
机构：
[1] School of Life and Health Sciences, Hubei University of Technology, Wuhan
[2] Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 20期
关键词：
flavor; gel stability; nutrition; plant-based fermented milk; probiotics;
D O I：
10.7506/spkx1002-6630-20231205-038
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. © 2024 Chinese Chamber of Commerce. All rights reserved.
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收藏
页码：320 / 335
页数：15
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