不同加工条件对青海藜麦复合型酸奶质构特性的影响  

Effects of Different Processing Conditions on Texture Characteristics of Qinghai Quinoa Complex Yoghurt

作　　者：魏艳丽 WEI Yanli(Qinghai Higher Vocational and Technical College,Haidong,Qinghai 810799,China)

机构地区：[1]青海高等职业技术学院

出　　处：《农产品加工》2019年第23期28-31,共4页Farm Products Processing

基　　金：青海高等职业技术学院科学研究项目“藜麦复合型酸乳的研究”（GZYYJ201802)

摘　　要：为探明不同青海藜麦、青稞的配比下对藜麦复合型酸奶的影响,通过测定酸奶的坚实度、内聚性、黏稠度、黏性、酸度等,研究不同藜麦、青稞配比下对复合型酸奶品质的影响,以期为青海农产品资源的开发利用和功能性乳品开发提供参考依据。结果显示,藜麦和青稞在不同程度上会对酸度、质构、感官有不同影响。在一定条件下,随着藜麦添加量的增加,酸乳酸度、坚实度、黏稠度总体逐渐均降低,内聚性、黏度呈现先升高后下降的趋势,当藜麦添加量为15%时,内聚性、黏度达到最大值。黏稠度在藜麦复配量为5%时达到最大值,复配量为15%时效果次之。随着青稞的添加,当青稞添加量为7.5%时,酸度值相对较高。酸奶的坚实度随着青稞添加量的增加而增加,其内聚性、黏稠度和黏度先增加后减小,在青稞的添加量为10%时,内聚性、黏稠度和黏度值达到最大值。结合感官性状分析添加5%为宜。In order to explore the influence of different proportions of quinoa and highland barley in Qinghai on quinoa complex yogurt,this paper studied the influence of different proportions of quinoa and highland barley on the quality of quinoa complex yogurt by measuring the firmness,cohesion,viscosity,viscosity,acidity,etc.,with a view to providing reference basis for the development and utilization of agricultural resources and functional dairy development in Qinghai.The results showed that quinoa and highland barley had different effects on acidity,texture and senses to different degrees.Under certain conditions,with the increase of quinoa dosage,the degree of acid and lactic acid,firmness and viscosity gradually decreased,and the cohesion and viscosity showed a trend of first increasing and then decreasing.When the addition amount of quinoa was 15%,the cohesion and viscosity reached the maximum value.The maximum viscosity was reached when the compound amount of quinoa was 5%,followed by 15%.With the addition of highland barley,the acidity value was relatively high when the highland barley was added at 7.5%.The firmness of yogurt increases with the addition of highland barley,and its cohesion,viscosity and viscosity first increase and then decrease.When the addition of highland barley was 10%,the cohesion,viscosity and viscosity values reach the maximum value.It is advisable to add 5%in combination with sensory analysis.

关 键 词：青海藜麦 青稞 谷物复合型酸奶 酸乳的质构 

分 类 号：S519[农业科学—作物学]