基于微流变学技术分析不同脂肪含量对发酵乳特性的影响  

Analysis of Influence of Different Fat Content on the Characteristics of Fermented Milk Based on Micro-Rheological Technology

作　　者：张婷[1] 王丹[1] 赵谦 张文秀 白梅[1] 孙志宏[1] 于洁[1] ZHANG Ting;WANG Dan;ZHAO Qian;ZHANG Wenxiu;BAI Mei;SUN Zhihong;YU Jie(Inner Mongolia Agricultural University,Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education/Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs/Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室/农业农村部奶制品加工重点实验室/内蒙古自治区乳品生物技术与工程重点实验室,内蒙古呼和浩特010018

出　　处：《山西农业科学》2022年第11期1576-1582,共7页Journal of Shanxi Agricultural Sciences

基　　金：内蒙古农业大学高层次人才科研启动项目(NDYB2020-23);内蒙古自治区“十四五”社会公益领域重点研发和成果转化计划项目(2022YFSH0103)。

摘　　要：目前,减少脂肪摄入成为消费者的共识,低脂食品成为一种消费趋势,而乳脂肪作为发酵乳的主要成分之一,对发酵乳的风味和物理特性起着关键作用。以全脂(3.4%)、低脂(1.4%)和无脂发酵乳(0.09%)为研究对象,采用动态激光光散射的扩散波光谱学技术研究不同脂肪含量发酵乳发酵过程中的微流变学特性,并通过酸度、持水性和黏度等分析其贮藏特性,旨在为不同脂肪含量发酵乳的开发提供数据支持和参考依据。微流变数据显示,无脂发酵乳比全脂和低脂发酵乳提前30 min到达凝胶点,表明脂肪含量极低可加快发酵乳凝乳速率。发酵6 h时,全脂发酵乳样品的弹性因子值为2.21×10^(-2)nm^(-2),高于另外2组样品;黏度因子值为3.99×10^(-2) nm^(-2)·s,固液平衡值为0.46,均低于其他2组样品,表明低脂和无脂发酵乳在发酵后期较全脂发酵乳形成较低弹性、较高黏度、更加偏液态的弱凝胶结构。在贮藏过程中,低脂和无脂发酵乳的持水力、黏度以及质构指标中硬度、稠度、内聚性、黏附性等参数均显著低于全脂发酵乳。综上,低脂和无脂发酵乳较全脂发酵乳表现出弱凝胶结构、贮藏稳定性差的特性。Currently,reducing fat intake has become a consumer consensus and low-fat foods have become a consumption trend,while milk fat,as one of the main components of fermented milk,plays a key role in the flavor and physical properties of fermented milk.In this study,full-fat(3.4%),low-fat(1.4%),and fat-free fermented milk(0.09%)were used to study the microrheological properties of fermented milk with different fat contents during fermentation using diffuse wave spectroscopy with dynamic laser light scattering and to analyze their storage properties by acidity,water-holding capacity,and viscosity for providing development of fermented milk with different fat contents with data support and reference basis.The microrheological data showed that fat-free fermented milk reached the gelation point 30 min earlier than full-fat and low-fat fermented milk,indicating that extremely low fat content could accelerate the curdling rate of fermented milk.At 6 h of fermentation,the elasticity index value of 2.21×10^(-2) nm^(-2) for full-fat fermented milk samples was higher than that of the other two groups,and the macroscopic viscosity index value of 3.99×10^(-2) nm^(-2)·s and the solid liquid balance value of 0.46 were lower than those of the other two groups,indicating that low-fat and fat-free fermented milk formed a weaker gel structure with lower elasticity,higher viscosity and more liquid than full-fat fermented milk in the later stage of fermentation.During storage,the water holding capacity and viscosity of low-fat and nonfat fermented milks,as well as the parameters of hardness,consistency,cohesiveness,and adhesiveness in the texture index were significantly lower than those of full-fat fermented milk(P<0.05).In conclusion,low fat and fat-free fermented milk exhibited weak gel structure and poor storage stability compared to full-fat fermented milks.

关 键 词：脂肪含量 发酵乳 微流变学 质构特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]