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Aleksanochkin D. I., Semenov I. D., Fomenko I. A.
Plant-based beverages: An overview of raw materials and production technologies
DOI: 10.21443/1560-9278-2025-28-3-371-384
Abstract. Lactose intolerance is a widespread pathological condition characterized by insufficient activity of the enzyme ?-galactosidase (lactase). According to modern epidemiological data, this metabolic disorder is observed in 70 % of the world's population, while the prevalence among the Russian population is 61 %. As an alternative source of nutrients for animal milk, the use of herbal drinks is recommended. They are mainly obtained from various crops such as legumes, oilseeds, nuts and cereals. The primary processing of raw materials is determined by its biochemical and structural features, including the content of proteins, fats and carbohydrates, as well as the physic-chemical properties of the matrix. High-protein raw materials are mainly used for the production of herbal drinks: soybeans (up to 40 % protein), almonds (10–29 % protein), hemp seeds (20–30 % protein). In addition, these crops are valuable sources of various micronutrients such as vitamins, minerals, and antioxidants. The choice of a specific type of raw material depends on many factors: the taste preferences of consumers, the technological features of production and the economic efficiency of using a particular raw material. Traditionally, herbal drinks are produced using wet or dry grinding technology followed by suspension extraction. Enzymatic treatment promotes the effect on plant cell wall components and improves the extraction of intracellular biomolecules. Thus, the use of biotechnological methods helps to increase the protein profile, as well as improve the organoleptic properties of the drink. The purpose of the paper is a comprehensive analysis of the features of the use of various types of plant raw materials in the production of alternative beverages, as well as consideration of modern technological approaches to their manufacture.
Printed reference: Aleksanochkin D. I., Semenov I. D., Fomenko I. A. Plant-based beverages: An overview of raw materials and production technologies // Vestnik of MSTU. 2025. V. 28, No 3. P. 371-384.
Electronic reference: Aleksanochkin D. I., Semenov I. D., Fomenko I. A. Plant-based beverages: An overview of raw materials and production technologies // Vestnik of MSTU. 2025. V. 28, No 3. P. 371-384. URL: https://vestnik.mauniver.ru/v28_3_n104/05_Aleksanochkin_371-384.pdf.
