全谷物脱脂酸牛奶的理化性质及流变学特性研究  

Physicochemical and rheological properties of whole grain skim yoghurt

作　　者：彭小霞 李理[1] 余保宁 PENG Xiaoxia;LI Li;YU Baoning(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Yantang Dairy Co.,Ltd.,Guangzhou 510507,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东燕塘乳业股份有限公司,广东广州510507

出　　处：《中国酿造》2020年第2期33-37,共5页China Brewing

基　　金：广州市产学研协同创新重大专项(民生科技研究)(201508020021)

摘　　要：为了获得富含益生菌和益生元的健康酸牛奶产品,该文应用益生菌发酵剂XPL-1和068发酵添加了全谷物粉的脱脂牛奶,并研究其理化性质和流变学特性,同时分析保质期内酸牛奶中乳酸菌数的变化情况。结果表明,全谷物粉的添加可提高脱脂酸牛奶的持水力以及产品的柔软性、光滑细腻程度和流动性,总体可接受性明显提升;此外,在保质期内全谷物酸牛奶样品中的活菌数均稳定在108 CFU/g以上。研究结果为全谷物脱脂酸牛奶的开发应用奠定了理论基础。In order to obtain healthy yogurt rich in probiotic and prebiotic,the skim milk supplemented with whole grain flour was fermented by probiotic starter XPL-1 and 068.The physicochemical and rheological properties of the yoghurt were studied,and the changes in lactic acid bacteria count during the shelf life were analyzed.The results showed that the supplement of whole grain flour improved the water holding capacity,softness,smoothness,fluidity and overall acceptability of the skim yoghurt.Moreover,the viable count of whole grain skim yoghurt was stable and kept over 108 CFU/g during the shelf life.The research provided theoretical basis for the development and application of whole grain skim yogurt.

关 键 词：全谷物 脱脂酸牛奶 益生菌 流变学特性 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]