Wijegunawardhana Dilema, Wijesekara Isuru, Liyanage Rumesh, Truong Tuyen, Silva Mayumi, Chandrapala Jayani
School of Science, STEM College, RMIT University, Bundoora, VIC 3083, Australia.
Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Dampe-Pitipana Road, Homagama 10200, Sri Lanka.
Foods. 2024 Aug 8;13(16):2489. doi: 10.3390/foods13162489.
The rapid increase in the production of powdered milk-tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk-tea powders. The production process of milk-tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein-protein, protein-carbohydrate, protein-polyphenol, carbohydrate-polyphenol, and carbohydrate-polyphenol, during pasteurization, concentration, and evaporation is essential for producing a high-quality milk-tea powder with favorable physical, structural, rheological, sensory, and nutritional qualities. Adjusting production parameters, such as the type and the composition of ingredients, processing methods, and processing conditions, is a great way to modify these interactions between components in the formulation, and thereby, provide improved properties and storage stability for the final product. Therefore, this review comprehensively discusses how molecular-level interactions among proteins, carbohydrates, and polyphenols are affected by various unit operations during the production of milk-tea powders.
速溶奶茶混合物产量的快速增长，是由于人们对高营养生物活性化合物的存在的认识不断提高，以及消费者对便捷饮品的需求。然而，关于加工过程中热诱导成分相互作用影响的文献匮乏，阻碍了高品质奶茶粉的生产。奶茶粉混合物的生产过程包括巴氏杀菌、蒸发和喷雾干燥等关键步骤。在巴氏杀菌、浓缩和蒸发过程中控制热诱导的相互作用，如蛋白质-蛋白质、蛋白质-碳水化合物、蛋白质-多酚、碳水化合物-多酚和碳水化合物-多酚之间的相互作用，对于生产具有良好物理、结构、流变学、感官和营养品质的高品质奶茶粉至关重要。调整生产参数，如成分的类型和组成、加工方法和加工条件，是改变配方中各成分之间这些相互作用的好方法，从而为最终产品提供改进的性能和储存稳定性。因此，本综述全面讨论了奶茶粉生产过程中各种单元操作如何影响蛋白质、碳水化合物和多酚之间的分子水平相互作用。
