<track id="1517j"></track>

      <pre id="1517j"></pre>

          <ruby id="1517j"><ruby id="1517j"><b id="1517j"></b></ruby></ruby>
          <address id="1517j"></address>
          <track id="1517j"><strike id="1517j"><ol id="1517j"></ol></strike></track>

          <pre id="1517j"></pre>

          
          
          <track id="1517j"></track>
          <track id="1517j"></track>

          <track id="1517j"></track>

            <pre id="1517j"></pre><track id="1517j"></track>
                  • EI
                  • Scopus
                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
                  • EBSCO
                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
                  • JST China
                  • FSTA
                  • 中國精品科技期刊
                  • 中國農業核心期刊
                  • CA
                  • WJCI
                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  陳亞淑,劉銳,陳洪建,等. 植物乳(奶)物質組成、加工難題及其創新技術研究進展[J]. 食品工業科技,2023,44(18):20?33. doi: 10.13386/j.issn1002-0306.2022110308.
                  引用本文: 陳亞淑,劉銳,陳洪建,等. 植物乳(奶)物質組成、加工難題及其創新技術研究進展[J]. 食品工業科技,2023,44(18):20?33. doi: 10.13386/j.issn1002-0306.2022110308.
                  CHEN Yashu, LIU Rui, CHEN Hongjian, et al. Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk[J]. Science and Technology of Food Industry, 2023, 44(18): 20?33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110308.
                  Citation: CHEN Yashu, LIU Rui, CHEN Hongjian, et al. Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk[J]. Science and Technology of Food Industry, 2023, 44(18): 20?33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110308.

                  植物乳(奶)物質組成、加工難題及其創新技術研究進展

                  Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk

                  • 摘要: 廣義來講,以谷物、堅果和植物果實/果肉為原料制成的飲料,以及其他植物來源的原料與植物蛋白制成的飲品統稱為植物乳(奶)。植物乳(奶)具有無乳糖、無膽固醇、無激素、低飽和脂肪、無抗生素等優勢,且兼具獨特感官風味與營養功能,符合消費者的營養化、多元化消費需求。我國植物乳(奶)消費基礎好、發展潛力大,但相關產業仍存在加工技術創新不足、原料開發有限、風味口感有待提高、營養品質與消化特性不明、學科體系不完善等突出問題?;诖?,本文對植物乳(奶)的分類與物質組成,加工難題、新型加工技術和裝備、產業與科技發展趨勢、產業對策等進行了全面分析與闡述,為促進國內植物乳(奶)產業高質量發展、形成核心競爭力和滿足人們日益增長的營養健康需求提供參考。

                     

                    Abstract: In broad sense, beverages made from nuts and plant fruits/pulp, as well as other plant-derived materials including proteins etc. are collectively known as plant-based milk. Plant-based milk has multiple advantages such as lactose free, cholesterol free, hormone free, low saturated fat, antibiotics free, special sensory flavor, as well as unique nutritional functions, which fit with the diversified needs of consumers. The market size of plant-based milk in China is huge, which also has great development potential. However, there are still many unsolved problems, such as backward processing technology, insufficient raw material development, unsatisfied sensory properties, vague nutritional and digestive characteristics, and incomplete academic discipline etc. From this, the processing problems of plant-based milk, new processing technology and equipment, innovative technology development trend, industrialization policy comprehensively are described and discussed in this paper. This paper will contribute to the industrial development of domestic plant-based milk, and further satisfying people's growing demand for nutrition and health.

                     

                  /

                  返回文章
                  返回
                  亚洲一区精品黄