شیرهای گیاهی و محصولات پروبیوتیک حاصل از تخمیر آنها
هادی کوهساری
1
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گروه میکروبیولوژی، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
)
کلید واژه: شیر گیاهی, پروبیوتیک‌ها, تخمیر, زنده‌مانی باکتری‌های اسید لاکتیک,
چکیده مقاله :
محصولات لبنی یکی از چهار گروه غذایی ضروری هستند با این حال، با افزایش روز افزون عدم تحمل لاکتوز، آلرژی به کازئین، سبک زندگی جدید مانند گیاهخواری در کنار نگرانی‌های زیست محیطی، محصولات شیر سنتی را می‌توان با شیر گیاهی غیر لبنی به عنوان یک غذای سالم جایگزین کرد. شیر گیاهی، مایع آبی است که عمدتا از منابع مختلفی مانند غلات، حبوبات، مغزها، دانه‌ها و شبه‌غلات تولید می‌شود و جایگزین شیر حیوانات می‌شود. شرایط فرآوری بهینه برای هر ماده خام جهت تهیه شیر گیاهی یا استفاده از فناوری‌های جدید به منظور بهبود کیفیت محصولات باید مورد تحقیق قرار گیرد. شیر گیاهی تخمیر شده نتیجه فعالیت شدید باکتریایی کشت‌های آغازین است که منجر به تولید اسید لاکتیک و ترکیبات فعال بیولوژیکی می‌شود که ارزش غذایی و فیزیولوژیکی را افزایش می‌دهد. علاوه بر دستیابی به ویژگی‌های حسی مطلوب، اطمینان از میزان بقای کافی از باکتری های پروبیوتیک، که مسئول ایجاد اثرات سلامتی هستند، از چالش‌های اساسی در تولید شیرهای گیاهی تخمیر شده می‌باشد. استفاده از استارترهایی که هم قادر به بهبود کیفیت (با ایجاد طعم‌های مطلوب و بافت‌های بهینه) و هم ایجاد مزایای سلامتی برای مصرف‌کنندگان (یعنی پروبیوتیک‌ها) هستند، اهمیت فراوانی دارد. رشد و زنده ماندن پروبیوتیک‌ها در شیرهای گیاهی به عوامل متعددی مانند ترکیب شیر، فرآیند تخمیر، نوع پروبیوتیک‌ها، زمان و دمای نگهداری، اسیدیته و بسته‌بندی بستگی دارد. هدف از این مطالعه برجسته کردن مزایای اصلی تغذیه‌ای شیرهای گیاهی، تخمیر شده یا غیر تخمیر شده و فرآیندهای مربوط به تولید آنها می‌باشد.
چکیده انگلیسی :
Dairy products are one of the four essential food groups. However, with increasing incidence of lactose intolerance, casein allergies, new lifestyles such as Vegetarian or vegan diets, along with environmental concerns, traditional milk products can be replaced with non-dairy plant-based milk as healthy food. Plant-based milk is an aqueous liquid that is mainly produced from various sources such as grains, legumes, nuts, seeds and pseudo-cereals and replaces animal milk. Optimum processing conditions for each raw material to prepare vegetable milk or use new technologies to improve product quality should be researched. Fermented plant milk is the result of intense bacterial activity of the starter cultures, which leads to the production of lactic acid and biologically active compounds that increase the nutritional and physiological value. In addition to achieving desirable sensory characteristics, ensuring the sufficient survival amount of probiotic bacteria, which are responsible for causing health effects, is one of the main challenges in the production of fermented plant-based milks. The use of starters that are able to both improve quality (by creating optimal taste and texture) and provide health benefits to consumers (i.e. probiotics) is very important. The growth and viability of probiotics in plant-based milks depends on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity and packaging. The aim of this study is to highlight the main nutritional benefits of plant-based milks, fermented or non-fermented, and the processes involved in their production.
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