谷物汁添加量对发酵乳质构及流变特性的影响  

Effect of Substrate Composition on the Texture and Rheological Properties of Whole-grain Yogurt

作　　者：包一枫 王娜 陈霞 陈大卫 顾瑞霞 

机构地区：[1]扬州大学江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127

出　　处：《食品研究与开发》2017年第11期71-76,共6页Food Research and Development

基　　金：国家自然科学基金青年基金资助项目(31201393);国家科技支撑计划项目(2013BAD18B12)

摘　　要：为探究谷物汁添加量对全谷物发酵乳品质的影响,将燕麦和荞麦经过烘烤、磨浆和酶解后制作成谷物汁,以不同比例添加到全脂复原乳中进行发酵,并测定发酵乳的质构特性、流变特性和感官特性。结果表明:当全谷物汁的添加量为20%时,全谷物发酵乳感官评价较好;当全谷物汁添加量从10%增加到30%时,发酵乳样品的硬度、胶黏性和咀嚼性呈下降趋势,并使其凝胶稳定性降低,抗机械运动的能力下降。当谷物汁的添加量达到20%时,会显著降低全谷物发酵乳的凝胶强度,使其在较小的外力作用下就会发生破乳。The oat and buckwheat are made into cereal juice after baking , refining and enzymatic hydrolysis. The juice was added into the whole milk with different proportions and fermented to study the quality of whole- grain fermented milk. It was found that the yogurt with 20 % of whole-grain enzymatic hydrolyzate got the high- est score in sensory evaluation. With the increase of whole-grain enzymatic hydrolyzate from 10 % to 30 % added into milk, the hardness, gumminess and chewiness of samples＂ got reduced, the gel stability and resis- tance to mechanical motion reduced as well. When the amount of cereal juice reached 20 %, the gel strength of whole-grain yogurt reduced heavily which lead to the b reaking with a small external force.

关 键 词：全谷物发酵乳 感官特性 质构特性 流变特性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS218[轻工技术与工程—食品科学与工程]