Madsen Sanne Kjærulf, Priess Camilla, Wätjen Anders Peter, Øzmerih Süleyman, Mohammadifar Mohammad Amin, Heiner Bang-Berthelsen Claus
National Food Institute, Technical University of Denmark, Kemitorvet, Building 201, Room 202, 2800 Kgs. Lyngby, Denmark.
FEMS Microbiol Lett. 2021 Aug 6;368(15). doi: 10.1093/femsle/fnab093.
With consumers becoming more aware of sustainability, healthier lifestyles and animal welfare, plant-based food products as alternatives to dairy products have become a fast-growing industry in the last decade, and an increasing number of plant-based products are showing up on the markets. With over 88 million tons of food wasted in Europe annually, a sustainable alternative to dairy could be to use side streams for new products. Here, we tried to develop a plant-based yogurt alternative based on three ingredients: commercial soy drink and a liquid fraction of brewers' spent grain fermented with plant-adapted lactic acid bacteria. Analysis of the content and properties of the fermented product were compared to a commercial plant-based yoghurt-like product and a commercial dairy yoghurt. Results from the project show that fermentation of a commercial soy drink containing 20% of the liquid fraction of brewers' spent grain results in a product with texture and sensory characteristics that mimics a dairy yogurt.
随着消费者对可持续性、更健康的生活方式和动物福利的意识不断提高，在过去十年中，作为乳制品替代品的植物基食品已成为一个快速发展的行业，市场上出现了越来越多的植物基产品。欧洲每年有超过8800万吨的食物被浪费，一种可持续的乳制品替代品可能是将副产品用于新产品。在此，我们尝试基于三种原料开发一种植物基酸奶替代品：市售豆浆以及用适应植物的乳酸菌发酵的啤酒糟液体部分。将发酵产品的成分和特性分析结果与市售植物基酸奶类产品和市售乳制品酸奶进行了比较。该项目的结果表明，发酵含有20%啤酒糟液体部分的市售豆浆，会得到一种质地和感官特性类似于乳制品酸奶的产品。
