Reviews of effects of fat on the flavor and system stability of low-fat plant protein beverage

Authors

MENG Tingting, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHOU Xing, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
LU Zhenyou, Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China
WEI Buji, Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China
ZOU Hanfeng, Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China
QIN Liuxiang, Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China
LU Li, Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China
PAN Bingyan, Nanfang Black Sesame Group Co.,Ltd., Nanning, Guangxi 530022, China

Abstract

Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.

Publication Date

7-28-2019

First Page

220

Last Page

225

DOI

10.13652/j.issn.1003-5788.2019.07.042

Recommended Citation

Tingting, MENG; Xing, ZHOU; Zhenyou, LU; Buji, WEI; Hanfeng, ZOU; Liuxiang, QIN; Li, LU; and Bingyan, PAN (2019) "Reviews of effects of fat on the flavor and system stability of low-fat plant protein beverage," Food and Machinery: Vol. 35: Iss. 7, Article 42.
DOI: 10.13652/j.issn.1003-5788.2019.07.042
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/42

References

[1] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 10789—2015饮料通则[S]. 北京: 中国标准出版社, 2015.
[2] VERMA A K, CHATLI M K, KUMAR D, et al. Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties[J]. Asian-Australasian Journal of Animal Sciences, 2015, 28(2): 252-259.
[3] 孙凯峰, 胡伟. 低脂榛仁蛋白饮料的研制[J]. 安徽农业科学, 2016, 44(33): 94-98.
[4] 沈金荣, 史梦珂, 邓泽元, 等. 大豆复合植物蛋白饮料配方优化及其理化性质[J]. 食品工业科技, 2018, 39(2): 175-181.
[5] 孙凯峰, 胡伟. 低脂榛仁蛋白饮料的研制[J]. 安徽农业科学, 2016, 44(33): 94-98.
[6] 林小琴, 杨帆仔, 钟彬林, 等. 复合谷物蛋白饮料配方工艺的研究[J]. 食品研究与开发, 2015, 36(22): 81-85.
[7] 郭明月, 孙连海, 张臻. 红小豆核桃复合植物蛋白饮料的最佳工艺研究[J]. 北方园艺, 2013(13): 169-171.
[8] 汪立成, 饶先军, 刘春梅. 开心果燕麦蛋白饮料的研制[J]. 食品与发酵科技, 2014(3): 100-103.
[9] 刘亚琼, 王颉, 赵松, 等. 杏鲍菇花生复合植物蛋白饮料的工艺研究[J]. 北方园艺, 2015(4): 129-132.
[10] 杨洋, 刘海燕, 尤凤波, 等. 松子仁复合蛋白饮料制作工艺的研究[J]. 食品工业, 2017, 38(9): 96-98.
[11] 河北承德露露股份有限公司. 一种榛子露饮料的加工方法: 中国, 201510172535.1[P]. 2015-06-24.
[12] 曾璟, 杨永杰, 沈勇根, 等. 红枣豆奶生产工艺优化及基础配方的研究[J]. 食品工业, 2016, 37(10): 176-181.
[13] 叶春苗. 花生蛋白饮料加工技术研究[J]. 农业科技与装备, 2017(2): 56-58.
[14] 冯元春, 姚佳, 刘婷婷, 等. 马铃薯蛋白乳饮料的研制[J]. 食品工业, 2013, 34(12): 27-30.
[15] 苏从毅, 王四维, 王猛, 等. 荞麦豆乳饮料的工艺与配方研究[J]. 粮食与食品工业, 2012, 19(2): 24-27.
[16] KUMAR S R, YAMAUCHI I, NARAYAN B, et al. Squalene modulates fatty acid metabolism: Enhanced EPA/DHA in obese/diabetic mice (KK-Ay) model[J]. European Journal of Lipid Science & Technology, 2016, 118(12): 1 935-1 939.
[17] MA Lei, LI Bin, HAN Fen-xia, et al. Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk[J]. Food Chemistry, 2015, 173(15): 694-701.
[18] 郜海燕, 陈杭君, 穆宏磊, 等. 坚果类食品氧化及抗氧化研究进展[J]. 中国食品学报, 2017, 17(11): 2-4.
[19] CHANDRASEKAR V, MARTN-GONZLEZ M F S, HIRST P, et al. Optimizing microwave-assisted extraction of phenolic antioxidants from red delicious and jonathan apple pomace[J]. Journal of Food Process Engineering, 2015, 38(6): 571-580.
[20] CARRAPISO A I. Effect of fat content on flavour release from sausages[J]. Food Chemistry, 2007, 103(2): 396-403.
[21] 罗江钊. 糖、盐对食物偏好性影响比脂肪更大[J]. 中国食品学报, 2018, 18(1): 301.
[22] 邓文辉, 赵燕, 李建科, 等. 游离脂肪酸在几种常见食品风味形成中的作用[J]. 食品工业科技, 2012, 33(11): 422-425.
[23] CHEN Chen, GUO Shun-tang, LI Jing-yan, et al. Analysis on quality of soymilk processed from different soybean cultivars and evaluation model[J]. Transactions of the Chinese Society of Agricultural Engineering, 2018, 34(8): 291-300.
[24] LV Yan-chun, SONG Huan-lu, LI Xin, et al. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk[J]. Journal of Food Science, 2011, 76(1): S20-S25.
[25] 胡明明, 潘开林, 牛跃庭, 等. 植物蛋白饮料稳定性及其分析方法研究进展[J]. 食品工业科技, 2018, 39(6): 334-339.
[26] 叶林. 花生蛋白质氧化作用及其对花生乳饮料稳定性影响研究[D]. 广州: 华南理工大学, 2014: 35-42.
[27] 周素珊, 钟彬林, 蔡福带. 燕麦饮料的研究进展[J]. 粮食与饲料工业, 2016, 12(7): 24-28.
[28] SHARMA S, SAXENA D C, RIAR C S. Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake[J]. Journal of Food Measurement & Characterization, 2018, 12(75): 1-9.
[29] TORKI M, SCHOKKER D, DUIJSTER-LENSING M, et al. Effect of nutritional interventions with quercetin, oat hulls, β-glucans, lysozyme and fish oil on performance and health status related parameters of broilers chickens[J]. British Poultry Science, 2018, 59(5): 579-590.
[30] SCHMIELE M, NUCCI MASCARENHAS M C C, CARLA D S B A, et al. Dietary fiber as fat substitute in emulsified and cooked meat model system[J]. LWT-Food Science and Technology, 2015, 61(1): 105-111.
[31] 杨月欣, 王光亚, 潘兴昌. 中国食物成分表2002[M]. 北京: 北京医科大学, 中国协和医科大学联合出版社, 2002: 251-295.
[32] MOJICA L, BERHOW M, MEJIA E G D. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential[J]. Food Chemistry, 2017, 229(2): 628-639.
[33] UIFALEAN A, RATH H, HAMMER E, et al. Influence of soy isoflavones in breast cancer angiogenesis: A multiplex glass ELISA approach[J]. Journal of BUON: Official Journal of the Balkan Union of Oncology, 2018, 23(7): 53-59.
[34] OTHMAN S B, KATSUNO N, KANAMARU Y, et al. Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro[J]. Food Chemistry, 2015, 175(4): 306-314.
[35] 中国营养学会. 中国居民膳食营养素参考摄入量[M]. 2013版. 北京: 科学出版社, 2014: 149-214.
[36] 赵容钟, 周雪松, 赵谋明. 黑芝麻大豆复合饮料的研制[J]. 现代食品科技, 2011, 27(6): 661-664.
[37] KATSUNO N, FUJIMURA M, HANYA A, et al. The effects of water absorption and roasting conditions on fracture properties and internal structure of sesame seeds[J]. Bioscience, Biotechnology, and Biochemistry, 2017, 81(4): 774-778.
[38] 檀静. 低脂芝麻酱的研制及感官风味评价的研究[D]. 郑州: 河南工业大学, 2018: 14-33.
[39] 齐鹏飞. 自动石磨豆浆机的研制[D]. 保定: 河北农业大学, 2012: 2-18.
[40] CODINATORRELLA I, GUAMIS B, ZAMORA A, et al. Microbiological stabilization of tiger nuts' milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension.[J]. Food Microbiology, 2018, 69: 143-150.
[41] 刘玉柱. 燕麦饮料工艺研究及GSI在其品控中的应用[D]. 天津: 天津科技大学, 2011: 8-23.
[42] REINEKE K, SCHOTTROFF F, MENESES N, et al. Sterilization of liquid foods by pulsed electric fields: an innovative ultra-high temperature process[J]. Frontiers in Microbiology, 2015, 6: 400-407.
[43] BEN AKACHA N, GARGOURI M. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses[J]. Food and Bioproducts Processing, 2015, 94: 675-706.