抗性糊精对凝固型酸奶品质的影响  

Effect of resistant dextrin on quality of set yogurt

作　　者：陈晓霞[1] 陆利霞[1,2] 林丽军[1] 姚丽丽[1] 熊晓辉[1,2] 

机构地区：[1]南京工业大学食品与轻工学院 [2]江苏省食品安全快速检测公共技术服务中心,江苏南京210009

出　　处：《食品与发酵工业》2016年第9期91-97,共7页Food and Fermentation Industries

基　　金："十二五"农村领域国家科技计划课题(2013BAD19B09);江苏省科技基础设施建设计划(BM2012026)

摘　　要：以奶粉为主要原料,蔗糖,乳糖,乳清蛋白为辅料,自制抗性糊精添加量为6%,10%,15%,20%,25%,30%的凝固型酸奶。以酸度、持水力、活菌总数、品质质构参数为评价指标,考察抗性糊精添加量对凝固型酸奶品质的影响,抗性糊精的添加量在6%~20%时,可获得优良的感官评定且酸奶的酸度达到标准的要求,持水力达到100%,乳酸菌活菌总数最高也达到5.0×107CFU/m L,硬度为0.230~0.415 N,最大黏附力0.072~0.115N,黏附性为0.261~0.414 m J,内聚性为0.38~0.45,弹性为5.048~6.633 mm,胶黏性为0.102~0.145 N。添加了抗性糊精的酸奶比常规酸奶的变性温度低,变性峰展宽,反应总焓降低。综合各项指标确定抗性糊精添加量为6%~20%,为开发高膳食纤维凝固型酸奶提供理论依据。In this experiment,milk powder was chosen as major raw material and sucrose,lactose,whey protein were chosen as supplementary materials to prepare set yogurt with resistant dextrin of 6%,10%,15%,20%,25%,30%. Acidity,water holding capacity,viable bacteria counts,texture parameters and thermal characteristic were evaluation indexes. The effect of resistant dextrin on quality of set yogurt was studied. When amounts of resistant dextrin were6%-20%,yogurt obtain excellent sensory evaluation and its acidity meet standard requirements,its water holding capacity reached 100%,lactic acid bacteria counts was up to 5. 0 × 107 CFU / m L. Its hardness,the maximum adhesion force,adhesiveness,cohesiveness,springiness,gumminess were 0. 230-0. 415 N,0. 072-0. 115 N,0. 261-0. 414 m J,0. 38-0. 45,5. 048-6. 633 mm,0. 102-0. 145 N,respectively. In comparison with set yogurt without resistant dextrin,the denaturation temperature of set yogurt with resistant dextrin was lower,transgender peak broadened and total enthalpy decreased. The results showed that the addition amount of resistant dextrin should be 6%-20%. It provided a theoretical basis for the development of set yogurt with high dietary fiber.

关 键 词：凝固型酸奶 抗性糊精 质构 热特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]