魔芋葡甘聚糖在搅拌型酸奶中的应用  

Application of konjac glucomannan in stirred yogurt

作　　者：邱蓝昊 蔡东山 李吴凡 王梦茹 汪师帅[1] QIU Lanhao;CAI Dongshan;LI Wufan;WANG Mengru;WANG Shishuai(College of Food Science and Technology,Wuhan Business University,Wuhan 430056)

机构地区：[1]武汉商学院食品科技学院,武汉430056

出　　处：《中国食品添加剂》2021年第8期90-94,共5页China Food Additives

基　　金：武汉商学院大学生创新创业训练项目(202011654032);功能食品加工研究团队项目(2018TD008)。

摘　　要：向搅拌型酸奶中添加不同质量分数的魔芋葡甘聚糖(Konjac Glucomannan,KGM),从持水性、乳清析出量、pH、酸度、凝胶强度和流变性等方面探究KGM添加量对搅拌型酸奶品质的影响。结果表明,当添加的KGM质量分数从0.01%增加至0.1%时,搅拌型酸奶的持水性、酸度、凝胶强度、屈服应力不断上升,乳清析出量、pH逐渐下降。当添加KGM的质量分数为0.1%时,酸奶的持水性、酸度、凝胶强度、屈服应力达到最大,分别为100%、79.87°T、5.77g、0.4079Pa,且酸奶中无乳清析出,pH低至4.49。由此可见,KGM能显著提升酸奶的物理性质、乳酸菌数量以及流通稳定性。Different mass fractions of konjac glucomannan(KGM)was added to the stirred yogurt,and effects of KGM content on the quality of stirred yogurt were investigated from the aspects of water holding capacity,whey precipitation,pH values,acidity,gel strength and rheological properties.The results showed that when the mass fraction of KGM addition increased from 0.01%to 0.1%,the water holding capacity,acidity,gel strength and yield stress of stirred yogurt increased continuously,and the whey precipitation and pH value decreased constantly.When the mass fraction of KGM addition reached 0.1%,the water holding capacity,acidity,gel strength and yield stress of yogurt reached the maximum,which were 100%,79.87°T,5.77g and 0.4079Pa,respectively.Besides,no whey precipitation in yogurt,and the pH value was as low as 4.49.In conclusion,KGM significantly improved the physical properties,proliferation of lactic acid bacteria and circulation stability of yogurt.

关 键 词：魔芋葡甘聚糖 搅拌型酸奶 持水性 乳清析出 流变 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS252.54[轻工技术与工程—食品科学与工程]