甘麦大枣汤鹰嘴豆植物基酸奶工艺优化及品质分析

[43]的研究结果相吻合，证实了发酵能较好的解决传统豆类蛋白乳制品中的风味缺陷。甘麦大枣汤鹰嘴豆植物基酸奶的开发，给消费者提供了一种具有中国特色的植物基酸奶选择，为进一步扩大甘麦大枣汤应用开发提供了新思路。但成品在组织状态上稍逊色于市售植物基酸奶，未来可尝试添加中性多糖和阴离子多糖，增强凝胶结构的水分保持能力、硬度、弹性和结构完整性，进一步改善植物基酸奶的质地。参考文献中国食品科学技术学会植物基食品分会.植物基食品的科学共识(2022年版)[J].中国食品学报,2022,22(10):450-457.Doi:10.16429/J.1009-7848.2022.10.045.MontemurroM,PontonioE,CodaR,RizzelloCg.Plant-BasedAlternativesToYogurt:State-Of-The-ArtAndPerspectivesOfNewBiotechnologicalChallenges.Foods.2021Feb3;10(2):316.Doi:10.3390/Foods10020316.Pmid:33546307;Pmcid:Pmc7913558.郑梓威,张彭湃,苏海龙,等.植物酸奶发展优势及存在问题[J].食品工业,2021,42(12):375-380.KaurSidhuM,LyuF,SharkieTp,AjlouniS,RanadheeraCs.ProbioticYogurtFortifiedWithChickpeaFlour:Physico-ChemicalPropertiesAndProbioticSurvivalDuringStorageAndSimulatedGastrointestinalTransit.Foods.2020Aug19;9(9):1144.Doi:10.3390/Foods9091144.Pmid:32825206;Pmcid:Pmc7555988.KimJY,KwonSJ,KangHI,EtAl.QualityCharacteristicsAndAntioxidantEffectsOfPeanutSproutSoybeanYogurt[J].KorJFoodPreservat,2013,20(2):199-206.AzizNS,ChinZK,RazaliNSM,EtAl.DevelopmentOfMatureCoconut(CocosNuciferaL.)ProbioticBeverage:PhysicochemicalCharacteristics,MicrobialCount,AntioxidantActivity,AndSensoryAcceptance[J].InternationalFoodResearchJournal,2023,30(1),119-129.LinL,QianX,HeJ,ShaoY,ZengY,TangM,FangY,JiangX,DingJ.ImprovingPhysicochemicalPropertiesAndGelFormationMechanismOfNuttyPlant-BasedYogurtWithTremellaFuciformisPolysaccharides.FoodChem.2025Feb28;466:142255.Doi:10.1016/J.Foodchem.2024.142255.Epub2024Nov27.Pmid:39615362.MawY,LiXF,LiuJ,EtAl.EffectsOfPulpingProcessAndStarterOnTheFlavorOfPeaMilkAndTheQualityOfPeaYogurt[J].FoodAndFermentationIndustries,2021,47(20):188−193.姚月月,邓媛元,魏振承,等.热诱导desi鹰嘴豆细胞中淀粉结构及体外消化性的变化[J].食品工业科技,2023,44(06):74-81.Doi:10.13386/J.Issn1002-0306.2022050336.Kaurr,PrasadTechnological,ProcessingAndNutritionalAspectsOfChickpea(CicerArietinum)-AReview[J].TrendsInFoodScience&Technology,2021,109:448-463张瑞,韩加.鹰嘴豆的化学成分与保健功效[J].中国野生植物资源,2019,38(3):49-53.刘雨彤,付依萍,阿米拉·阿依塔洪,等.响应面法优化鹰嘴豆馕制备工艺[J].中国调味品,2024,49(12):137-142.高雪梅,金娜,黄凯俊,等.植物基鹰嘴豆茶乳饮料的研制及其稳定性分析[J].粮食与油脂,2024,37(03):72-76.邓清升,石春芹,刘静,等.藜麦-鹰嘴豆酥性饼干配方的响应面优化及品质分析[J].食品科技,2025,50(02):161-171.Doi:10.13684/J.Cnki.Spkj.2025.02.024.叶凌波,朱星桐,解莉,等.响应面法优化植物基巧克力慕斯制备工艺[J].食品工业科技,2023,44(15):231-237.Doi:10.13386/J.Issn1002-0306.2022100016.梁雪荣,路振康,毛晓英,等.鹰嘴豆抗氧化肽的分离纯化､鉴定及其抗氧化活性[J].食品科学,2023,44(04):209-216.曹娅,于佳佳,冯云龙.鹰嘴豆的营养､活性成分与功效研究进展[J].食品研究与开发,2021,42(1):204-209.陈夏菁,刘红玉,黎雁泽,等.鹰嘴豆营养发酵乳生产工艺及产品特性研究[J].食品与机械,2019,35(10):184-188.(汉)张仲景.金匮要略[M].于志贤,张智基点校.北京:中医古籍出版社,1997.晏仁义,陈衬心,李赫宇,等.基于网络药理学研究甘麦大枣汤改善睡眠障碍的作用机制[J].中成药,2020,42(2):343-350.王亚杰,杜建超,贺用和.甘麦大枣汤古今应用探究[J].辽宁中医杂志,2015,42(07):1292-1293.Doi:10.13192/J.Issn.1000-1719.2015.07.057.胥强,王佳丽,王雪芳,等.甘麦大枣露酒制备工艺优化[J].中国酿造,2024,43(05):150-155.杨娜娜,吴迪,胡扬,等.甘麦大枣复合饮料制备工艺及其抗疲劳功能研究[J].特产研究,2023,45(01):72-81.Doi:10.16720/J.Cnki.Tcyj.2022.057.董胜男,惠明,田青,等.甘麦大枣汤提取工艺对比分析[J].轻工学报,2023,38(04):61-68.中华人民共和国卫生部.Gb19302—2010食品安全国家标准发酵乳[S].北京:中国标准出版社,2010.袁辛锐,廖秋红,王芳,等.花生芽鹰嘴豆复合酸奶的发酵工艺优化[J].中国酿造,2022,41(08):169-173.WangC,YinH,ZhaoY,EtAl.OptimizationOfHighHy-DrostaticPressureTreatmentsOnSoybeanProteinIsolateToImproveitsFunctionalityAndEvaluationOfItsApplicationInYogurt[J].Foods,2021,10(3):667.LiT,WangL,ZhangX,EtAl.AssemblyBehavior,StructuralCharacterizationAndRheologicalPropertiesOfLegumeProteinsBasedAmyloidFibrils[J].FoodHydrocolloids,2021,111(2):1−34.YinMengdi,YangDongying,LaiShaojuan,EtAl.Rheo-LogicalPropertiesOfXanthan-ModifiedFishGelatinAndItsPotentialtoReplaceMammalianGelatinInLow-FatStirredYogurt[J].Lwt,2021,147:111643冯子健,陈南,高浩祥,等.茶多酚对酸奶发酵品质及抗氧化活性的影响[J].食品工业科技,2023,44(02):143-151.Doi:10.13386/J.Issn1002-0306.2022030230.ChenQ,ChenX,LiS,EtAl.Preparation,Characterization,AndInVitroAntioxidantActivitiesOfNaturalSelenium-EnrichedPeanutProteinFractions[J].FoodBioscience,2022.Doi:10.1016/J.Fbio.2022.101923.TongX,CaoJ,TianT,EtAl.ChangesInStructure,Rheo-LogicalPropertiesAndAntioxidantActivityOfSoyProteinIsolateFib-RilsByUltrasoundPretreatmentAndEgcg[J].FoodHydrocolloids,2021(7):107084.牟泓羽,李菜兰,吴波,等.核桃紫米酸奶的研制及其品质分析[J].中国酿造,2024,43(04):179-185.郭瑞成,徐一荻,高冬腊,等•巴旦木风味酸奶的研制[J].食品研究与开发,2021,42(13):48-56张永芳,张杰,朱玲.模糊数学综合评价结合响应面法优化蓝莓怀山药风味发酵乳发酵工艺[J].中国酿造,2025,44(04):254-260.Erihemu,Wang,M.,Zhang,F.,Wang,D.,Zhao,M.,Cui,N.,EtAl.(2021).OptimizationOfTheProcessParametersOfUltrasoundOnInhibitionOfPolyphenolOxidaseActivityInWholePotatoTuberByResponseSurfaceMethodology.Lebensmittel-WissenschaftUnd-Technologie-FoodScienceAndTechnology,144,Article111232.ADY,BGK,BJA,EtAl.InfluenceOfPrebioticBiopolymersOnPhysicochemicalAndSensoryCharacteristicsOfYoghurt[J].InternationalDairyJournal,2020.Doi:10.1016/J.Idairyj.2020.104915.薛玉清,许丹虹,冯玉红,等.海藻酸丙二醇酯和果胶在饮用型桑椹酸奶中的应用[J].食品工业科技,2023,44(20):273-280.Doi:10.13386/J.Issn1002-0306.2023010129.LiH,ZhangL,JiaY,YuanY,LiH,CuiW,YuJ.ApplicationOfWheyProteinEmulsionGelMicroparticlesAsFatReplacersInLow-FatYogurt:ApplicabilityOfVegetableOilAsTheOilPhase.JDairySci.2022Nov;105(12):9404-9416.Doi:10.3168/Jds.2022-22314.Epub2022Oct26.Pmid:36307239.胡爱芬,黄云,任理雪,等.紫外-可见光谱传感对甘草品种及产地的准确鉴别[J].光谱学与光谱分析,2024,44(09):2647-2656.陈浩,尹君