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植物性饮料加工及其澄清方法研究进展

  • 钟苑仪 ,
  • 舒娟 ,
  • 高晴 ,
  • 余明星 ,
  • 董华洁 ,
  • 范江平
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  • 1(云南农业大学 食品科学技术学院,云南 昆明,650201)
    2(景华中医药研究丽江有限公司,云南 丽江,674199)
第一作者:硕士研究生(范江平教授为通信作者,E-mail:fjp2282005@126.com)

收稿日期: 2024-05-16

  修回日期: 2024-07-03

  网络出版日期: 2025-03-10

基金资助

丽江专家工作站(ljgzz2023-03)

Research advances on processing and clarification methods of plant-based beverages

  • ZHONG Yuanyi ,
  • SHU Juan ,
  • GAO Qing ,
  • YU Mingxing ,
  • DONG Huajie ,
  • FAN Jiangping
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  • 1(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    2(Jinghua Traditional Chinese Medicine Research Lijiang Co.Ltd., Lijiang 674199, China)

Received date: 2024-05-16

  Revised date: 2024-07-03

  Online published: 2025-03-10

摘要

随着人们健康饮食意识的提高,植物性饮料因其丰富的营养成分和保健功效而受到广泛的关注。虽然植物性饮料已形成较为成熟的制备工艺,但如未经澄清处理放置一段时间后,可能会因多酚类与蛋白质相互作用形成更大分子质量成分使饮料出现浑浊现象,影响产品的外观使其商业价值降低。因此,通过澄清处理去除引起饮料浑浊的前体物质对降低饮料的浊度、提升产品质量至关重要。通过综述植物性饮料加工的关键步骤(浸提、均质、杀菌等)以及自然澄清、冷冻澄清、离心澄清、絮凝沉淀澄清、酶解澄清等常用的澄清方法,比较不同澄清方法优缺点,以期为植物性饮料生产过程中选择合适的澄清方法以及生产企业和研发人员对新的澄清技术的探索提供参考和依据。

本文引用格式

钟苑仪 , 舒娟 , 高晴 , 余明星 , 董华洁 , 范江平 . 植物性饮料加工及其澄清方法研究进展[J]. 食品与发酵工业, 2025 , 51(4) : 409 -416 . DOI: 10.13995/j.cnki.11-1802/ts.039904

Abstract

With improvement of healthy diets awareness in current society, plant-based beverages have garnered significant attention for their nutrient-rich composition and associated health benefits.Despite the well-established preparation processes for plant-based beverages, the products still produce turbidity with the prolonged storage time.Without correct clarification treatment, polyphenols will interact with proteins to form larger molecular weight components in the product.Such turbidity not only affects the visual appeal of the product but also reduces its commercial value.Therefore, clarification plays a crucial role in enhancing product quality by removing turbidity-causing precursors.This review examined the essential steps involved in processing plant-based beverages (such as maceration, homogenization, sterilization, etc.) and commonly used clarification methods including natural clarification, freezing clarification, centrifugal clarification, flocculation sedimentation clarification, enzymatic clarification, and so on.It also compared the advantages and disadvantages of these different clarification techniques, with the purpose to offer guidance on selecting the most appropriate clarification methods for plant-based beverage production.Additionally, it serves as a foundation for both production enterprises and research technicians to explore and develop new clarification techniques.

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