Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk

CHEN Yashu; LIU Rui; CHEN Hongjian; CHEN Wei; WANG Xue; MA Hongjiang; HAO Qian; QUAN Shuang; ZHOU Qi; HUANG Qingde; DENG Qianchun

doi:10.13386/j.issn1002-0306.2022110308

Volume 44 Issue 18

Sep. 2023

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Science and Technology of Food Industry > 2023 > 44(18): 20-33. > DOI: 10.13386/j.issn1002-0306.2022110308

CHEN Yashu, LIU Rui, CHEN Hongjian, et al. Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk[J]. Science and Technology of Food Industry, 2023, 44(18): 20−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110308.

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Research Progress on Material Composition, Processing Problems and Innovative Technology of Plant-based Milk

1.
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
2.
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
3.
President Enterprises Food Company, Kunshan 215300, China
4.
Heilongjiang 47°N Green Organic Food Co., Ltd., Qiqihar 161500, China

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Received Date: November 27, 2022
Available Online: July 20, 2023

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Abstract

Abstract

In broad sense, beverages made from nuts and plant fruits/pulp, as well as other plant-derived materials including proteins etc. are collectively known as plant-based milk. Plant-based milk has multiple advantages such as lactose free, cholesterol free, hormone free, low saturated fat, antibiotics free, special sensory flavor, as well as unique nutritional functions, which fit with the diversified needs of consumers. The market size of plant-based milk in China is huge, which also has great development potential. However, there are still many unsolved problems, such as backward processing technology, insufficient raw material development, unsatisfied sensory properties, vague nutritional and digestive characteristics, and incomplete academic discipline etc. From this, the processing problems of plant-based milk, new processing technology and equipment, innovative technology development trend, industrialization policy comprehensively are described and discussed in this paper. This paper will contribute to the industrial development of domestic plant-based milk, and further satisfying people's growing demand for nutrition and health.
- plant-based milk,
- processing technology,
- industrial status,
- development trend

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