动态超高压微射流处理后膳食纤维对酸奶品质的影响  

Effects of Dietary Fiber Treated with Dynamic High-pressure Microfluidization on Quality of Yoghourt

作　　者：万婕[1] 刘成梅[1] 刘伟[2] 余海霞[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《食品科学》2007年第10期139-142,共4页Food Science

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540);江西省主要学科学术和技术带头人项目(050006)

摘　　要：本实验主要研究了经动态超高压微射流处理后的膳食纤维对酸奶感官、质构及黏度特性的影响。实验结果表明,膳食纤维的处理压力及添加量的不同会使酸奶的品质发生变化。添加0.6%经动态超高压140MPa处理后的膳食纤维所制得的酸奶口感细腻、爽滑,无异味,质地均匀,乳清析出较少,且能有效提高酸奶凝胶的硬度,增加储运稳定性。The objective of this work was to study the effect of dietary fibers which were treated with dynamic high-pressure microfluidization on sensory, texture and viscosity of yoghourts fortified with the fibers. The pressure and content of the fiber were significant factors for the quality of yoghourt. It was proved that the gel of yoghourt fortified with 0.6% dietary fibers treated by the dynamic high-pressure microfluidization at 140MPa was firmer than the control ones, and acceptable as conventional yoghourts.

关 键 词：动态超高压微射流 膳食纤维 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]