改性大豆浓缩蛋白强化对酸奶的流变和感官性质的影响  

Effects of modified soybean protein concentrate fortification on rheological and sensory properties of yogurt

作　　者：刘晓恒[1] 华欲飞[1] 吕玉翠[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2013年第4期26-30,共5页China Oils and Fats

基　　金：“十二五”国家科技支撑计划项目(2012BAD34B04)

摘　　要：研究了改性大豆浓缩蛋白(SPC)强化型酸奶的流变、感官和一些物化性质。保持原料乳蛋白质含量2.8%不变,分别用SPC替代10%、20%、30%、40%、50%、60%、70%的酸奶中牛乳蛋白制备强化型酸奶。结果表明:随着原料乳中SPC含量升高,酸奶达到发酵终点pH 4.4时酸度从71.5°T降至39°T,持水率从51.85%上升至67.53%,亮度从84.92降至81.27;储存模量和黏度升高,假塑性增强;用SPC替代40%牛乳蛋白制备出的强化型酸奶与相同蛋白质含量的市售伊利酸奶流变性质类似。通过比较不同酸奶的流变、物化、感官特性,说明用SPC替代30%牛乳蛋白时制备出的酸奶最佳。Rheological, sensory and physieochemical properties of yogurt fortified with modified soybean protein concentrate （ SPC ） were determined. 10%, 20%, 30%, 40%, 50%, 60%, 70% milk protein of yogurts were replaced by SPC respectively, and the milk protein content of material was kept at 2.8% constantly to prepare fortified yogurt. The results showed that with the increase of SPC content, acidity of yogurt decreased from 71.5 ~T to 39 ~T, water holding capacity increased from 51.85% to 67.53%, brightness decreased from 84.92 to 81.27 ;storage modulus,viscosity and pseudoplastic increased when the yogurt reached the end of fermentation of pH 4.4. When 40% milk protein of yogurt was replaced by SPC, the rheological properties were very similar to Yili yogurt which had the same content of protein. The yogurt with 30% milk protein replaced by SPC was the best comparing the rheological, physicochemical and sensory properties with different yogurts.

关 键 词：酸奶 改性大豆浓缩蛋白 流变学 感官评定 

分 类 号：TQ936.2[化学工程] TS275.4[轻工技术与工程—农产品加工及贮藏工程]