牛、羊乳酸乳发酵过程中质构学特性的变化规律  

Changes of the Textural Characteristics of Yoghurt Made from Cow Milk and Goat Milk during Fermentation

作　　者：张悦[1] 葛武鹏[1] 袁亚娟 陈瑛[3] 秦立虎 杨静 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]陕西省咸阳市产品质量监督检验所,陕西咸阳712000 [3]陕西省质量技术监督局信息中心,陕西西安710006 [4]西安市奶牛育种中心,陕西西安710065 [5]陕西杨凌质量技术检测检验所,陕西杨凌712100

出　　处：《食品科学》2013年第17期82-86,共5页Food Science

基　　金：西北农林科技大学人才基金项目(Z111020923)

摘　　要：探讨牛、羊乳酸乳发酵过程中质构学特性的变化规律,比较其差异性,为控制酸乳加工过程,提高酸乳质量提供参考依据。对凝固型和搅拌型牛、羊乳原味酸乳质构学特性采用TA.XTplus32物性测试仪进行分析比较,选用合适探头与检测程序,量化比较牛、羊酸乳随发酵时间变化的硬度、稠度、黏聚性、黏性指数等物性指标。结果表明:凝固型牛、羊乳酸乳比较,前发酵阶段牛酸乳4项物性指标均大于羊酸乳;随着发酵时间的延长,后发酵阶段亦表现出同样的规律,且各指标间差异显著(P<0.05);搅拌型牛、羊乳酸乳比较,牛酸乳4项物性指标均小于羊酸乳,各指标间无显著差异(P>0.05)。说明在发酵过程中,凝固型牛酸乳的质构指标大于羊酸乳,而搅拌型羊酸乳的质构指标大于牛酸乳。The changes of the textural properties of yoghurt produced from cow or goat milk during fermentation were investigated comparatively. A texture analyzer （TA. XT plus, with Texture Exponent 32 software） was utilized for comparative analysis of texture properties of set yoghurt and stirred yoghurt samples produced from cow and goat milk. The right back extrusion probe and testing procedure were selected to quantify firmness, consistency, cohesiveness and viscosity during milk fermentation. The results showed that during the per-fermentation period, all these four texture properties exhibited a higher level in set cow yoghurt than set goat yoghurt, and the same results were observed during the post-fermentation period; moreover, significant differences in each texture parameter were observed between both samples （P 〈 0.05）. The texture parameters of stirred cow yoghurt were lower than those of stirred goat yoghurt, but these differences were not significant （P 〉 0.05）. In summary, the texture properties of set cow yogurt are higher than those of set goat yoghurt, while there is an improvement in texture properties of stirred goat yoghurt compared to stirred cow yoghurt.

关 键 词：牛羊乳 凝固型酸乳 搅拌型酸乳 质构特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]