低聚果糖与水苏糖对益生菌酸奶冰淇淋品质的影响  

Effects of Fructo-oligosaccharides and Stachyose on the Quality of Probiotic Yogurt Ice Cream

作　　者：饶翔 涂家霖 胡金双 赵珊 廖思敏 陈波 刘冬梅 RAO Xiang;TU Jia-lin;HU Jin-shuang;ZHAO Shan;LIAO Si-min;CHEN Bo;LIU Dong-mei(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,Guangdong,China;Guangdong Yantang Dairy Co.,Ltd.,Guangzhou 510520,Guangdong,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510641 [2]广东燕塘乳业股份有限公司,广东广州510520

出　　处：《食品研究与开发》2021年第9期19-24,共6页Food Research and Development

基　　金：国家自然科学基金(31771908);广州市科技计划项目(201903010015)。

摘　　要：该试验探究分别添加1 g/100 mL和2 g/100 mL的低聚果糖(fructo-oligosaccharides,FOS)与水苏糖(stachyose,STAS)对酸奶冰淇淋的组分、滴定酸度、活菌数、膨胀率以及感官性质的影响。试验表明,添加不同含量的低聚果糖或水苏糖能显著降低冰淇淋的滴定酸度(p≤0.05)、增加其活菌数(p≤0.05)、提高其膨胀率(p≤0.05)和感官评分(p≤0.05)。其中,添加2 g水苏糖组的滴定酸度最低,为(47.7±0.98)°T;添加2 g/100 mL低聚果糖组的膨胀率最高,为(49.3±0.1)%;添加1 g/100 mL低聚果糖组的活菌数与感官评分最高,为(2.54±0.13)×10~8 CFU/g和90.80±3.43。This study explored the effects of fructo-oligosaccharides(FOS)and stachyose(STAS)of 1 g/100 mL and 2 g/100 mL on the composition,titrated acidity,viable counts of probiotics,ice cream overrun,and sensory evaluation of yogurt ice cream.The results revealed that the addition of FOS or STAS with different contents significantly reduced the titrated acidity of the ice cream(p≤0.05),significantly increased the viable counts of probiotics(p≤0.05),ice cream overrun(p≤0.05),and sensory score(p≤0.05).Particularly,the 2 g/100 mL STAS group had the lowest titrated acidity(47.7±0.98)°T,whereas the 2 g/100 mL FOS group had the highest ice cream overrun(49.3±0.1)%.Meanwhile,the 1 g/100 mL FOS group had the highest viable counts of probiotics and sensory score,which were(2.54±0.13)×108 CFU/g and 90.80±3.43,respectively.

关 键 词：低聚果糖 水苏糖 益生菌 酸奶 冰淇淋 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]