甘肃省褐色酸乳工艺发展现状及问题
|
摘要
褐色酸乳是经过美拉德反应非酶褐变形成的具有浓郁焦香风味、丝滑口感及优质营养成分的酸乳新品类,已成为未来酸乳消费市场的新热点。甘肃省作为我国重要的畜牧业产区和乳制品加工基地之一,必然也要发展和抢占褐色酸乳的市场份额。本文以甘肃省乳制品产业的发展进程及问题、褐色酸乳工艺研发中的壁垒及驱动力、褐色酸乳加工领域的现状及挑战和褐色酸乳的发展前景及趋势作为切入点,对甘肃省褐色酸乳的发展现状及问题进行综述。
Brown?yogurt?is?a?new?type?of?yogurt?with?a?burned?flavor?formed?by?the?nonenzymatic?Maillard?reaction?and?silky?smooth?mouthfeel?that?contains?high-quality?nutrients?and?has?become?a?new?hotspot?in?the?yogurt?market.?As?Gansu?province?is?one?of?the?major?livestock?production?areas?and?dairy?processing?bases?in?China,?this?region?is?bound?to?development?the?brown?yogurt?industry?and?seize?market?share.?This?article?reviews?the?current?status?of?the?development?of?Gansu’s?brown?yogurt?industry?and?existing?problems.?This?review?covers?a?summary?of?the?history?of?the?development?of?this?industry?and?the?problems?encountered?during?the?development?process,?the?barriers?to?and?driving?forces?for?the?research?and?development?of?brown?yoghurt,?the?current?status?and?challenges?of?brown?yogurt?processing,?and?the?current?trends?and?future?prospects?of?brown?yogurt.
Brown?yogurt?is?a?new?type?of?yogurt?with?a?burned?flavor?formed?by?the?nonenzymatic?Maillard?reaction?and?silky?smooth?mouthfeel?that?contains?high-quality?nutrients?and?has?become?a?new?hotspot?in?the?yogurt?market.?As?Gansu?province?is?one?of?the?major?livestock?production?areas?and?dairy?processing?bases?in?China,?this?region?is?bound?to?development?the?brown?yogurt?industry?and?seize?market?share.?This?article?reviews?the?current?status?of?the?development?of?Gansu’s?brown?yogurt?industry?and?existing?problems.?This?review?covers?a?summary?of?the?history?of?the?development?of?this?industry?and?the?problems?encountered?during?the?development?process,?the?barriers?to?and?driving?forces?for?the?research?and?development?of?brown?yoghurt,?the?current?status?and?challenges?of?brown?yogurt?processing,?and?the?current?trends?and?future?prospects?of?brown?yogurt.
引文
[1]赵泽民,赵秋莲.我国乳制品市场需求分析及其酸奶质量的主要因素[J].中国乳业,2005(8):50-53.DOI:10.3969/j.issn.1671-4393.2005.08.015.
[2]刘敦艳,李双霞.酸奶的生产现状及影响营销策略[J].中国乳业,2013(1):91-94.DOI:10.3969/j.issn.1674-506X.2013.01-024.
[3]田其英.酸奶的研究进展[J].食品与发酵科技,2009(12):31-33.DOI:10.3969/j.issn.1671-4393.2009.12.008.
[4]孟宪政,姬永莲,赵明轩,等.前进中的甘肃奶业[J].中国乳业,2005(1):23-24.DOI:10.3969/j.issn.1671-4393.2005.01.008.
[5]冯伟芳.中国乳业酸奶市场新风尚[J].中国乳业,2015(8):28-31.DOI:10.3969/j.issn.1671-4393.2015.08.006.
[6]秦福明.加快农业结构调整推进甘肃草产业发展[J].草业科学,2003(9):38-40.DOI:10.3969/j.issn.1001-0629.2003.09.012.
[7]兰菁,王世泰,任锦帅,等.甘肃乳业发展现状问题及对策[J].中国牛业科学,2009(6):54-55.DOI:10.3969/j.issn.1001-9111.2009.06.016.
[8]马红富.甘肃乳业发展的现状与对策[J].发展,2007(2):27-29.DOI:10.3969/j.issn.1004-8863.2007.02.013.
[9]伍凯.乌克兰熟酸奶工艺与研究[J].食品与发酵科技,2016,52(1):60-62.
[10]?ZHOU?Zhisheng,?HU?Xing,?ZHANG?Guowen,?et?al.?Exploring?the?binding?interaction?of?Maillard?reaction?by-product?5-hydroxymethyl-2-furaldehyde?with?calf?thymus?DNA[J].?Journal?of?the?Science?of?Food?and?Agriculture,?2019,?99(6):?3192-3202.?DOI:10.1002/jsfa.9536.
[11]?WHERRY?B?M,?JO?Y,?DRAKE?M?A.?Concentration?of?furfuryl?alcohol?in?fluid?milk,?dried?dairy?ingredients,?and?cultured?dairy?products[J].?Journal?of?Dairy?Science,?2019,?102(5):?3868-3878.?DOI:10.3168/jds.2018-15714.
[12]?ZHANG?W,?RAY?C,?POOJARY?M?M,?et?al.?Inhibition?of?Maillard?reactions?by?replacing?galactose?with?galacto-oligosaccharides?in?casein?model?systems[J].?Journal?of?Agricultural?and?Food?Chemistry,?2019,67(3):875-886.DOI:10.1021/acs.jafc.8b05565.
[13]?GUO?Yang,?BAO?Yihong,?CHAI?Yangyang.?Preparation?of?microcapsule?antioxidative?wall?materials?of?pine?nut?oil?by?the?Maillard?reaction[J].?Journal?of?the?Science?of?Food?and?Agriculture,?2019,99(6):2793-2801.DOI:10.1002/jsfa.9488.
[14]?BAKRY?A?M,?MA?C,?XIONG?S?B,?et?al.?Chitosan-glucose?Maillard?reaction?products?and?their?preservative?effects?on?fresh?grass?carp?(Ctenopharyngodonidellus)?fillets?during?cold?storage[J].?Journal?of?the?Science?of?Food?and?Agriculture,?2019,?99(5):?2158-2164.?DOI:10.1002/jsfa.9408.
[15]?HILLER?B,?LORENZEN?P?C.?Properties?of?set-style?skim?milk?yoghurt?as?affected?by?an?enzymatic?or?Maillard?reaction?induced?milk?protein?oligomerisation[J].?LWT-Food?Science?and?Technology,?2011,?44(4):811-819.DOI:10.1016/j.lwt.2010.12.012.
[16]?PIZZOFERRATO?L,?MANZI?P,?VIVANTI?V,?et?al.?Maillard?reaction?in?mild-based?foods:?nutritional?consequences[J].?Journal?of?Food?Protection,?1998,?61(2):?235-239.?DOI:10.4315/0362-028X-61.2.235.
[17]?KUMAR?N?S?M,?SHIMRAY?C?A,?INDRANI?D,?et?al.?Reduction?of?acrylamide?formation?in?sweet?bread?with?L-asparaginase?treatment[J].?Food?and?Bioprocess?Technology,?2014,?7(3):?741-748.?DOI:10.1007/s11947-013-1108-6.
[18]?HAN?Zhonghui,?GAO?Jianxin,?WANG?Xiaomin,?et?al.?Formation?and?alterations?of?the?potentially?harmful?Maillard?reaction?products?during?the?production?and?storage?of?brown?fermented?milk[J].?Molecules,?2019,24(2):272.DOI:10.3390/molecules24020272.
[19]?HAN?Zhonghui,?GAO?Jianxin,?LI?Jiaqi,?et?al.?Mitigation?of?3-deoxyglucosone?and?5-hydroxymethylfurfural?in?brown?fermented?milk?via?an?alternative?browning?process?based?on?the?hydrolysis?of?endogenous?lactose[J].?Food?and?Function,?2019,?10(4):?2022-2029.?DOI:10.1039/c8fo02023j.
[20]冯志梅,褚少兴,康永峰,等.一种褐色酸奶的研制[J].安徽农业科学,?2016(33):?90-93;?98.?DOI:10.3969/j.issn.0517-6611.2016.33.029.
[21]?TAN?C?S,?VANING?C?W,?TALSMA?H,?et?al.?Freeze-?dring?of?fungi:?influence?of?composition?and?glass?transition?temperature?of?the?protectant[J].?Cryobiology,?1995,?32(1):?60-67.
[22]刘丽.中国酸奶时光过去、现在和未来[J].乳品与人类,2018(4):4-14.
[23]杨仁琴,印伯星.酸奶加工技术研究发展[J].食品工业,2017(6):243-247.
[24]廖文艳,徐致远,刘振民.褐色乳酸菌饮料工艺条件的优化[J].江苏农业科学,2014,42(5):225-227.DOI:10.3969/j.issn.1002-1302.2014.05.077.
[25]阎薪宇,李崇茂,聂锐,等.乳制品冷链物流的配送研究[J].中国乳品工业,2017(2):39-42.DOI:10.3969/j.issn.1001-2230.2017.02.009.
[26]?DEMIRKESEN?I,?VILGIS?T?A,?MERT?B.?Effect?of?microfluidization?on?the?microstructure?and?physical?properties?of?a?novel?yoghurt?formulation[J].?Journal?of?Food?Engineering,?2018,?237:?69-77.?DOI:10.1016/j.jfoodeng.2018.05.025.
[27]?CACERES?P?J,?PENAS?E,?MARTINEZ-VILLALUENGA?C,?et?al.?Development?of?a?multifunctional?yogurt-like?product?from?germinated?brown?rice[J].?LWT-Food?Science?and?Technology,?2019,?99:?306-312.?DOI:10.1016/j.lwt.2018.10.008.
[28]谢秉锵.广州乳品加工业的现状与前景分析[J].中国乳业,2002(1):38-39.DOI:10.3969/j.issn.1671-4393.2002.01.014.
[29]王爱丽,葛颜祥,耿春燕.我国乳制品产业结构分析[J].中国乳业,2005(2):18-21.DOI:10.3969/j.issn.1671-4393.2005.02.006.
[30]王双平,杨辉,邹庆华,等.黑龙江省乳制品加工业发展问题及对策研究[J].黑龙江畜牧兽医,2018(22):16-20.
[31]谢继志.影响酸奶质量的因素及其品质控制[J].中国乳业,2001(3):12-15.DOI:10.3969/j.issn.1671-4393.2001.03.003.
[32]牛海军.2 0 1 6年中国常温酸奶市场格局分析[J].乳品与人类,2017(1):20-25.DOI:10.3969/j.issn.1671-5071.2017.01.003.
[33]思雨.常温酸奶渐流行市场形成三足鼎立之势[J].中国食品,2016(18):78-81.DOI:10.3969/j.issn.1000-1085.2016.18.038.
[34]韩千慧,刘丹丹,望诗琪,等.褐色酸奶产品品质的评价[J].中国乳品工业,2018(8):51-54.
[35]张艳杰.乳铁蛋白的功能特性及其在婴幼儿配方奶粉中的应用[J].中国乳品工业,2005,33(2):333-336.DOI:10.3969/j.issn.1001-2230.2005.02.010.
[36]孙晶,张昊,郭慧媛,等.乳铁蛋白抑菌功能的进展[J].中国乳业,2012(10):38-41.DOI:10.3969/j.issn.1671-4393.2012.10.012.
[37]云战友,李婷,王彩云.乳铁蛋白体外抗氧化性的研究[J].食品科学,2012,33(21):221-224.
[38]贾洪峰,贺稚非,刘丽娜,等.乳铁蛋白及其生理功能[J].粮食与油脂,2006(2):44-47.DOI:10.3969/j.issn.1008-9578.2006.02.015.
[39]?CARDOSO?H?B,?WIERENGA?P?A,?GRUPPEN?H,?et?al.?Millard?induced?aggregation?of?individual?milk?proteins?and?interactions?involved[J].?Food?Chemistry,?2019,?276:?652-661.?DOI:10.1016/j.foodchem.2018.10.061.
[40]杨海生,吕虽虽.兰州市居民酸奶消费状况调查于分析[J].现代工业商贸,2013(10):39-41.DOI:10.3969/j.issn.1672-3198.2013.10.021.
[41]刘敦燕,李双霞.酸奶的生产现状及影响酸奶质量的主要因素[J].中国乳业,2005(8):50-53.
[42]杨迎春,罗晓红,尤宏.熟酸奶的研究进展[J].新疆畜牧业,2018(6):11-12.
[43]韦薇.乳品加工业的发展前景[J].世界农业,1998(8):2.
[44]刘雁堃.兰州市城镇居民收入水平与消费结构的关系研究[J].甘肃高师学报,2015(5):58-62.DOI:10.3969/j.issn.1008-9020.2015.05.017.
[45]赵胜利.中国乳制品市场发展研究[D].哈尔滨:东北林业大学,2006:185.
[46]刘丽.酸奶市场规模过千亿成乳业增长新途径[J].乳品与人类,2017(4):22-28.
[2]刘敦艳,李双霞.酸奶的生产现状及影响营销策略[J].中国乳业,2013(1):91-94.DOI:10.3969/j.issn.1674-506X.2013.01-024.
[3]田其英.酸奶的研究进展[J].食品与发酵科技,2009(12):31-33.DOI:10.3969/j.issn.1671-4393.2009.12.008.
[4]孟宪政,姬永莲,赵明轩,等.前进中的甘肃奶业[J].中国乳业,2005(1):23-24.DOI:10.3969/j.issn.1671-4393.2005.01.008.
[5]冯伟芳.中国乳业酸奶市场新风尚[J].中国乳业,2015(8):28-31.DOI:10.3969/j.issn.1671-4393.2015.08.006.
[6]秦福明.加快农业结构调整推进甘肃草产业发展[J].草业科学,2003(9):38-40.DOI:10.3969/j.issn.1001-0629.2003.09.012.
[7]兰菁,王世泰,任锦帅,等.甘肃乳业发展现状问题及对策[J].中国牛业科学,2009(6):54-55.DOI:10.3969/j.issn.1001-9111.2009.06.016.
[8]马红富.甘肃乳业发展的现状与对策[J].发展,2007(2):27-29.DOI:10.3969/j.issn.1004-8863.2007.02.013.
[9]伍凯.乌克兰熟酸奶工艺与研究[J].食品与发酵科技,2016,52(1):60-62.
[10]?ZHOU?Zhisheng,?HU?Xing,?ZHANG?Guowen,?et?al.?Exploring?the?binding?interaction?of?Maillard?reaction?by-product?5-hydroxymethyl-2-furaldehyde?with?calf?thymus?DNA[J].?Journal?of?the?Science?of?Food?and?Agriculture,?2019,?99(6):?3192-3202.?DOI:10.1002/jsfa.9536.
[11]?WHERRY?B?M,?JO?Y,?DRAKE?M?A.?Concentration?of?furfuryl?alcohol?in?fluid?milk,?dried?dairy?ingredients,?and?cultured?dairy?products[J].?Journal?of?Dairy?Science,?2019,?102(5):?3868-3878.?DOI:10.3168/jds.2018-15714.
[12]?ZHANG?W,?RAY?C,?POOJARY?M?M,?et?al.?Inhibition?of?Maillard?reactions?by?replacing?galactose?with?galacto-oligosaccharides?in?casein?model?systems[J].?Journal?of?Agricultural?and?Food?Chemistry,?2019,67(3):875-886.DOI:10.1021/acs.jafc.8b05565.
[13]?GUO?Yang,?BAO?Yihong,?CHAI?Yangyang.?Preparation?of?microcapsule?antioxidative?wall?materials?of?pine?nut?oil?by?the?Maillard?reaction[J].?Journal?of?the?Science?of?Food?and?Agriculture,?2019,99(6):2793-2801.DOI:10.1002/jsfa.9488.
[14]?BAKRY?A?M,?MA?C,?XIONG?S?B,?et?al.?Chitosan-glucose?Maillard?reaction?products?and?their?preservative?effects?on?fresh?grass?carp?(Ctenopharyngodonidellus)?fillets?during?cold?storage[J].?Journal?of?the?Science?of?Food?and?Agriculture,?2019,?99(5):?2158-2164.?DOI:10.1002/jsfa.9408.
[15]?HILLER?B,?LORENZEN?P?C.?Properties?of?set-style?skim?milk?yoghurt?as?affected?by?an?enzymatic?or?Maillard?reaction?induced?milk?protein?oligomerisation[J].?LWT-Food?Science?and?Technology,?2011,?44(4):811-819.DOI:10.1016/j.lwt.2010.12.012.
[16]?PIZZOFERRATO?L,?MANZI?P,?VIVANTI?V,?et?al.?Maillard?reaction?in?mild-based?foods:?nutritional?consequences[J].?Journal?of?Food?Protection,?1998,?61(2):?235-239.?DOI:10.4315/0362-028X-61.2.235.
[17]?KUMAR?N?S?M,?SHIMRAY?C?A,?INDRANI?D,?et?al.?Reduction?of?acrylamide?formation?in?sweet?bread?with?L-asparaginase?treatment[J].?Food?and?Bioprocess?Technology,?2014,?7(3):?741-748.?DOI:10.1007/s11947-013-1108-6.
[18]?HAN?Zhonghui,?GAO?Jianxin,?WANG?Xiaomin,?et?al.?Formation?and?alterations?of?the?potentially?harmful?Maillard?reaction?products?during?the?production?and?storage?of?brown?fermented?milk[J].?Molecules,?2019,24(2):272.DOI:10.3390/molecules24020272.
[19]?HAN?Zhonghui,?GAO?Jianxin,?LI?Jiaqi,?et?al.?Mitigation?of?3-deoxyglucosone?and?5-hydroxymethylfurfural?in?brown?fermented?milk?via?an?alternative?browning?process?based?on?the?hydrolysis?of?endogenous?lactose[J].?Food?and?Function,?2019,?10(4):?2022-2029.?DOI:10.1039/c8fo02023j.
[20]冯志梅,褚少兴,康永峰,等.一种褐色酸奶的研制[J].安徽农业科学,?2016(33):?90-93;?98.?DOI:10.3969/j.issn.0517-6611.2016.33.029.
[21]?TAN?C?S,?VANING?C?W,?TALSMA?H,?et?al.?Freeze-?dring?of?fungi:?influence?of?composition?and?glass?transition?temperature?of?the?protectant[J].?Cryobiology,?1995,?32(1):?60-67.
[22]刘丽.中国酸奶时光过去、现在和未来[J].乳品与人类,2018(4):4-14.
[23]杨仁琴,印伯星.酸奶加工技术研究发展[J].食品工业,2017(6):243-247.
[24]廖文艳,徐致远,刘振民.褐色乳酸菌饮料工艺条件的优化[J].江苏农业科学,2014,42(5):225-227.DOI:10.3969/j.issn.1002-1302.2014.05.077.
[25]阎薪宇,李崇茂,聂锐,等.乳制品冷链物流的配送研究[J].中国乳品工业,2017(2):39-42.DOI:10.3969/j.issn.1001-2230.2017.02.009.
[26]?DEMIRKESEN?I,?VILGIS?T?A,?MERT?B.?Effect?of?microfluidization?on?the?microstructure?and?physical?properties?of?a?novel?yoghurt?formulation[J].?Journal?of?Food?Engineering,?2018,?237:?69-77.?DOI:10.1016/j.jfoodeng.2018.05.025.
[27]?CACERES?P?J,?PENAS?E,?MARTINEZ-VILLALUENGA?C,?et?al.?Development?of?a?multifunctional?yogurt-like?product?from?germinated?brown?rice[J].?LWT-Food?Science?and?Technology,?2019,?99:?306-312.?DOI:10.1016/j.lwt.2018.10.008.
[28]谢秉锵.广州乳品加工业的现状与前景分析[J].中国乳业,2002(1):38-39.DOI:10.3969/j.issn.1671-4393.2002.01.014.
[29]王爱丽,葛颜祥,耿春燕.我国乳制品产业结构分析[J].中国乳业,2005(2):18-21.DOI:10.3969/j.issn.1671-4393.2005.02.006.
[30]王双平,杨辉,邹庆华,等.黑龙江省乳制品加工业发展问题及对策研究[J].黑龙江畜牧兽医,2018(22):16-20.
[31]谢继志.影响酸奶质量的因素及其品质控制[J].中国乳业,2001(3):12-15.DOI:10.3969/j.issn.1671-4393.2001.03.003.
[32]牛海军.2 0 1 6年中国常温酸奶市场格局分析[J].乳品与人类,2017(1):20-25.DOI:10.3969/j.issn.1671-5071.2017.01.003.
[33]思雨.常温酸奶渐流行市场形成三足鼎立之势[J].中国食品,2016(18):78-81.DOI:10.3969/j.issn.1000-1085.2016.18.038.
[34]韩千慧,刘丹丹,望诗琪,等.褐色酸奶产品品质的评价[J].中国乳品工业,2018(8):51-54.
[35]张艳杰.乳铁蛋白的功能特性及其在婴幼儿配方奶粉中的应用[J].中国乳品工业,2005,33(2):333-336.DOI:10.3969/j.issn.1001-2230.2005.02.010.
[36]孙晶,张昊,郭慧媛,等.乳铁蛋白抑菌功能的进展[J].中国乳业,2012(10):38-41.DOI:10.3969/j.issn.1671-4393.2012.10.012.
[37]云战友,李婷,王彩云.乳铁蛋白体外抗氧化性的研究[J].食品科学,2012,33(21):221-224.
[38]贾洪峰,贺稚非,刘丽娜,等.乳铁蛋白及其生理功能[J].粮食与油脂,2006(2):44-47.DOI:10.3969/j.issn.1008-9578.2006.02.015.
[39]?CARDOSO?H?B,?WIERENGA?P?A,?GRUPPEN?H,?et?al.?Millard?induced?aggregation?of?individual?milk?proteins?and?interactions?involved[J].?Food?Chemistry,?2019,?276:?652-661.?DOI:10.1016/j.foodchem.2018.10.061.
[40]杨海生,吕虽虽.兰州市居民酸奶消费状况调查于分析[J].现代工业商贸,2013(10):39-41.DOI:10.3969/j.issn.1672-3198.2013.10.021.
[41]刘敦燕,李双霞.酸奶的生产现状及影响酸奶质量的主要因素[J].中国乳业,2005(8):50-53.
[42]杨迎春,罗晓红,尤宏.熟酸奶的研究进展[J].新疆畜牧业,2018(6):11-12.
[43]韦薇.乳品加工业的发展前景[J].世界农业,1998(8):2.
[44]刘雁堃.兰州市城镇居民收入水平与消费结构的关系研究[J].甘肃高师学报,2015(5):58-62.DOI:10.3969/j.issn.1008-9020.2015.05.017.
[45]赵胜利.中国乳制品市场发展研究[D].哈尔滨:东北林业大学,2006:185.
[46]刘丽.酸奶市场规模过千亿成乳业增长新途径[J].乳品与人类,2017(4):22-28.