4种植物油制备调配型发酵乳品质对比研究  

Comparative study on quality of formulated fermented milk with four kinds of vegetable oils

作　　者：王然[1,2] 刘黎红 蔡勇[1] 刘佳[1] WANG Ran;LIU Li-hong;CAI Yong;LIU Jia(College of Food and Biology,Changchun Vocational Institute of Technology,Changchun 130033,Jilin,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,Jilin,China)

机构地区：[1]长春职业技术学院食品与生物学院,吉林长春130033 [2]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《粮食与油脂》2021年第2期21-24,42,共5页Cereals & Oils

基　　金：长春职业技术学院2019年度应用技术研究与开发项目(YY-2019C06、YY-2019B25)。

摘　　要：以全脂发酵乳和脱脂发酵乳为对照,对以4种植物油(葵花籽油、大豆油、油茶籽油、花生油)代替乳脂肪制备的发酵乳的品质进行比对研究,利用模糊数学综合评价法得到感官评分。结果表明:植物油的添加延长了发酵乳的凝乳时间,不同程度地提高了发酵乳的酸度、表观黏度、硬度和黏稠度等理化指标,改善了发酵乳的凝乳品质;以葵花籽油发酵乳的品质为最佳,其感官评价分值最高,表现出良好的应用价值和公众接受度。With full-fat fermented milk and skimmed fermented milk as contrast the quality of fermented milk prepared with four vegetable oils( sunflower seed oil,soybean oil,camellia seed oil,peanut oil)instead of milk fat was compared,and the sensory score was evaluated by fuzzy mathematics method. The results showed that the addition of vegetable oil prolonged the curd time of fermented milk,increased the acidity,apparent viscosity,hardness and consistency of fermented milk to different degrees,and improved the curd quality of fermented milk. The quality of sunflower oil fermented milk was the best,and its sensory evaluation score was the highest,showing good application value and public acceptance.

关 键 词：发酵乳 植物油 质构特性 感官评价 模糊数学 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]