奶粉-茶混合物产量的快速增长是由对高营养生物活性化合物的存在和消费者对方便饮料的需求的日益认识推动的。然而,缺乏有关加工过程中热诱导成分相互作用影响的文献,阻碍了高品质奶茶粉的生产。奶茶粉混合物的生产工艺包括巴氏灭菌的关键步骤,蒸发,和喷雾干燥。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,在巴氏灭菌期间,浓度,蒸发对于生产具有良好物理特性的优质奶茶粉至关重要,结构,流变学,感官,和营养品质。调整生产参数,例如成分的类型和组成,处理方法,和加工条件,是修改配方中组分之间相互作用的好方法,因此,为最终产品提供改进的性质和储存稳定性。因此,这篇综述全面讨论了蛋白质之间的分子水平相互作用,碳水化合物,和多酚在奶茶粉生产过程中受到各种单元操作的影响。
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.