以菊糖为基质的脂肪替代品在酸奶中的应用  

Application of Fat Replacer from Inulin on the Texture in Yogurt

作　　者：李丹丹[1] 曹立伟[1] 周杰[2] 李静鹏[1] 李思思[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《安徽农业科学》2012年第31期15420-15423,共4页Journal of Anhui Agricultural Sciences

摘　　要：研究以菊糖作为脂肪替代品对低脂酸奶品质的影响,为菊糖在低脂酸奶中的应用提供依据。菊糖按脂肪取代率0、20%、40%、60%、80%和100%添加到酸奶中制作低脂酸奶。通过感官评价初步确定了酸奶的最佳脂肪替代率为40%;采用扫描电镜观察分析酸奶的微观结构,发现以菊糖作为脂肪替代品的酸奶微观结构比较均匀、疏松且开放度较高;采用质地测试仪(TPA测试)对不同脂肪替代率酸奶的各项指标(硬度、黏聚性、弹性和胶着性)进行分析,结合感官评定结果,最终确定菊糖在酸奶中的最佳脂肪替代率为40%,即菊糖的最佳添加量为2.208%。The effect of inulin replacing fat on the quality of low-fat yogurt was studied,which will provide basis for the application of inulin in low-fat yogurt.Using traditional production process of low-fat yogurt,0,20%,40%,60%,80% and 100% inulin were added to replace fat of yogurt.The optimum fat replacement rate of inulin in yogurt is 40% by the sensory score.The microstructure of yogurt containing inulin has uniform,loose,and a higher degree of openness by scanning electron microscope.The changes trend of various indicators（hardness,cohesiveness,springiness and gumminess） of inulin addition on the quality of low-fat yogurt by the texture profile analysis（TPA） texturometer was also analyzed.Taking into account sensory evaluation,the optimum fat replacement rate of inulin is 40%（the optimal dosage of inulin 2.208%） in low-fat yogurt.

关 键 词：低脂酸奶 菊糖 感官评价 扫描电镜 质地测试仪 

分 类 号：S879.2[农业科学—畜牧兽医] TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]