Silva Aline R A, Silva Marselle M N, Ribeiro Bernardo D
Instituto de Química, UFRJ. Av. Athos da Silveira Ramos, 149, bloco A - Cidade Universitária, Rio de Janeiro, RJ 21044-020, Brazil.
Instituto de Química, UFRJ. Av. Athos da Silveira Ramos, 149, bloco A - Cidade Universitária, Rio de Janeiro, RJ 21044-020, Brazil.
Food Res Int. 2020 May;131:108972. doi: 10.1016/j.foodres.2019.108972. Epub 2020 Jan 7.
A growing number of consumers opt for plant-based milk substitutes for medical reasons, like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant-based milk substitutes, or plant extracts, are water-soluble extracts of legumes, oilseeds, cereals or pseudocereals that resemble bovine milk in appearance. It is produced by reducing the size of the raw material, extracted in water and subsequently homogenized, being an alternative to cow's milk. They are considered cow's milk replacers due to similar chemical composition and can also be used as a substitute for direct use or in some animal milk-based preparations. On the other hand, these substitutes exhibit different sensory characteristics, stability and nutritional composition from cow's milk. They are manufactured by extracting the raw material in water, separating the liquid, and formulating the final product. Others process like homogenization and thermal treatments are indispensable to improve the suspension and microbiological stabilities of the final product so that can be consumed. However new and advanced non-thermal processing technologies such as ultra-high pressure homogenization and pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability without the use of high temperatures. Some pre-treatments such as peeling, bleaching or soaking can be performed on the raw material in order to improve the final product. The nutritional properties are influenced by the plant source, processing, and fortification. The addition of other ingredients as sugar, oil and flavorings is done to the plant-based milk substitute to make them more palatable and be more acceptable to consumers. Thus, the aim is to review the main reasons for the consumption of plant-based milk substitute as well as the raw materials used and the technological aspects of its production.
越来越多的消费者出于医学原因选择植物基牛奶替代品，如对牛奶蛋白过敏（CMPA）、乳糖不耐受（LI），或作为一种生活方式的选择。植物基牛奶替代品或植物提取物是豆类、油籽、谷物或假谷物的水溶性提取物，外观类似于牛乳。它是通过减小原材料尺寸、在水中提取并随后均质化而生产的，是牛奶的替代品。由于化学成分相似，它们被视为牛奶替代品，也可直接用作替代品或用于一些以动物奶为基础的制剂中。另一方面，这些替代品与牛奶在感官特性、稳定性和营养成分方面存在差异。它们是通过将原材料在水中提取、分离液体并配制最终产品来制造的。其他工艺如均质化和热处理对于提高最终产品的悬浮稳定性和微生物稳定性至关重要，以便可以食用。然而，正在研究新的先进非热加工技术，如超高压均质化和脉冲电场处理，以解决与延长保质期、乳液稳定性、营养完整性和感官可接受性相关的问题，而无需使用高温。可以对原材料进行一些预处理，如去皮、漂白或浸泡，以改善最终产品。营养特性受植物来源、加工和强化的影响。在植物基牛奶替代品中添加其他成分，如糖、油和调味剂，以使它们更可口，更受消费者接受。因此，目的是综述消费植物基牛奶替代品的主要原因以及所使用的原材料及其生产的技术方面。
