厌氧发酵对凝固型酸奶品质特性的影响  

Effect of Anaerobic Fermentation on Quality Characteristics of Solidified Yoghurt

作　　者：闫丹丽 邹依婷 李默 王一然 陈旭[1] 武俊瑞[1] YAN Dan-li;ZOU Yi-ting;LI Mo;WANG Yi-ran;CHEN Xu;WU Jun-rui(College of Food Science,Shengyang Agricultural University,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《沈阳农业大学学报》2020年第3期296-302,共7页Journal of Shenyang Agricultural University

基　　金：国家自然科学基金面上项目(31871831);辽宁省创新人才项目(LR2019065);辽宁省自然科学基金指导计划项目(2019-ZD-0714)。

摘　　要：酸奶品质受发酵菌种影响,发酵菌种的生长代谢情况因发酵条件不同而产生差异。为探究发酵方式对酸奶质构特性、微观结构和流变学特性的影响,利用ISENSO质构分析仪、Regulus8100共聚焦扫描电镜(scanning electron microscope,SEM)、DHR旋转流变仪,分别测定厌氧与常规发酵酸奶样品的持水力(WHC)、质构特性、微观结构和流变学性质。结果表明:厌氧发酵酸奶的持水能力[(68.42±0.55)%]、粘力[(0.43±0.03)N]、胶着力[(0.86±0.06)N]都显著高于有氧发酵酸奶(p<0.05),随着剪切速率的变化,厌氧发酵酸奶的表观黏度、剪切应力及弹性模量G′、粘性模量G″都显著高于有氧发酵酸奶(p<0.05),且具有更加致密均匀的凝胶网状结构。厌氧发酵条件更有利于酸奶形成紧密的凝胶结构,增加酸奶的粘度,提高其稳定性,并可以改善酸奶的流变特性。这可为我国乳品企业提升酸奶品质提供参考,以满足消费者对于酸奶品质的需求。The quality of yogurt is affected by the fermentation strains,and the growth and metabolism of the fermentation strain are different due to different fermentation conditions.This study explored the influence of fermentation methods on the texture,microstructure and rheological properties of yogurt.The water holding capacity(WHC),texture characteristics and microstructure of fully anaerobic and conventional fermented yogurt samples were determined by ISENSO texture analyzer,Regulus 8100 Scanning Electron Microscope(SEM)and DHR otary rheometer.The results showed that the water-holding capacity[(68.42±0.55)%],viscosity[(0.43±0.03)N]and gel strength[(0.86±0.06)N]of anaerobic fermented yogurt were significantly higher than those of aerobic fermented yogurt(p<0.05).With the change of shear rate,the apparent viscosity,shear stress,elastic modulus G′and viscous modulus G″of anaerobic fermented yoghurt were significantly higher those of aerobic fermented yogurt(p<0.05),and had a denser and more uniform gel network structure.The anaerobic fermentation condition is more conducive to the formation of a tight gel structure of the yogurt,increasing the viscosity of the yogurt,improving its stability,and improving the rheological properties of the yogurt.It provides a theoretical reference for the dairy enterprises to improve the quality of yoghurt,in order to meet the needs of consumers for yoghurt quality.

关 键 词：厌氧发酵 发酵乳 组织结构 营养品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]