虾青素微球对酸奶品质与风味的影响  

Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt

作　　者：王富云 王成财 王哲铭 江虹锐[1] 闵斗勇 刘小玲[1] 李树波 WANG Fuyun;WANG Chengcai;WANG Zheming;JIANG Hongrui;MIN Douyong;LIU Xiaoling;LI Shubo(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科学》2021年第8期172-178,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31201349);广西创新驱动发展专项(AA17204075);广西高校中青年教师基础能力提升项目(2020KY01014);八桂青年学者计划项目。

摘　　要：以虾青素微球、鲜牛乳为原料,制备虾青素微球酸奶,评价虾青素微球对酸奶的乳酸菌活菌数、质构、感官评分、贮藏期虾青素稳定性的影响,并采用顶空气相色谱-离子迁移谱对酸奶挥发性有机物进行分析。结果表明:虾青素微球对乳酸菌活菌数有积极作用,对酸奶的质构无显著性影响(P>0.05);当虾青素添加量为6 mg/100 g时,虾青素微球酸奶呈橙红色且感官评价分值最高。虾青素经微球包埋后对腥味有贡献的己醛响应信号强度降低,虾青素微球对酸奶的挥发性风味无影响。与虾青素酸奶相比,虾青素微球酸奶经4℃、光照条件贮藏14 d后虾青素的保留率提高了1.62倍。虾青素微球可促进虾青素在酸奶产品中的应用。Bovine milk added with astaxanthin microspheres was used to prepare yogurt containing astaxanthin microspheres in order to evaluate the effects of astaxanthin microspheres on the number of viable lactic acid bacteria,texture and sensory evaluation of yogurt.Furthermore,we tested the stability of astaxanthin incorporated in yogurt during storage.The volatile organic compounds of the yogurt were analyzed by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The results showed that astaxanthin microspheres had a positive effect on the number of viable lactic acid bacteria,but had no significant influence on the texture of the yogurt(P>0.05).The yogurt containing astaxanthin microspheres at 6 mg of astaxanthin/100 g of sample exhibited an orange-red color and the highest sensory evaluation score.The intensity of signal response to hexanal,contributing to the fishy smell,was decreased when astaxanthin was encapsulated by ethyl cellulose,and astaxanthin microspheres had no effect on the volatile flavor substances of yogurt.Compared with free astaxanthin,the retention rate of encapsulated astaxanthin incorporated in yogurt stored for 14 days at 4℃under light was improved by 1.62-fold.Therefore,astaxanthin microspheres could enhance the application potential of astaxanthin in yogurt.

关 键 词：虾青素微球 酸奶 稳定性 品质 风味物质 顶空气相色谱-离子迁移谱 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]