基于多频扩散波谱法分析发酵羊乳和牛乳的微流变学特性及贮藏稳定性  

Microrheological properties and storage stability of fermented goat milk and cow milk by multi speckle diffusing wave spectroscopy

作　　者：白梅[1] 王丹[1] 张婷[1] 赵谦 张文秀 王记成[1] BAI Mei;WANG Dan;ZHANG Ting;ZHAO Qian;ZHANG Wenxiu;WANG Jicheng(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,Inner Mongolia Agricultural University,Hohhot 010018)

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,呼和浩特010018

出　　处：《中国食品添加剂》2023年第1期30-36,共7页China Food Additives

基　　金：内蒙古农业大学高层次人才科研启动项目(NDYB2020-23);国家自然科学基金项目(32101918)。

摘　　要：以羊乳和牛乳为原料制备发酵乳,采用多频扩散波谱法分析不同发酵乳的微流变特性,并对贮藏期间的滴定酸度、活菌数、黏度、持水力和质构参数进行测定,对比分析发酵羊乳和牛乳的贮藏稳定性。结果表明:羊乳较牛乳所用发酵时间长,分别为7.5 h和6.5 h,发酵羊乳所用发酵时间较长。对保加利亚乳杆菌和嗜热链球菌的增殖和存活没有影响。在贮藏21 d时pH均大于4.2,滴定酸度小于100°T,未发现后酸化现象。发酵过程中微流变学分析显示,发酵羊乳形成凝胶的EI值较低,SLB值较高,形成了弹性较小的凝胶结构,整体结构特征更趋向于液体,反应了发酵羊乳形成的凝胶结构较弱,稳定性较差。在贮藏期间,发酵羊乳的黏度、持水性和各质构参数均小于同一贮藏时间点的发酵牛乳(P<0.05),显示发酵羊乳在贮藏期间的稳定性较发酵牛乳差。本研究为发酵羊乳和牛乳实际生产提供数据参考和理论依据,为发酵羊乳的推广提供借鉴,同时可以为不同乳源发酵乳研究提供方法和思路。Fermented milk was prepared from goat milk and cow milk.The Microrheological properties of different fermented milk were analyzed by multi speckle diffusing wave spectroscopy(MS-DWS).In order to compare and analyze the storage stability of fermented goat milk and cow milk,the titrated acidity,viable counts,viscosity,water holding capacity and texture parameters during storage were measured.The results showed that fermentation time of goat milk was longer than that of cow milk,which were 7.5 h and 6.5 h,respectively.Different types of milk had no effect on the proliferation and survival of Lactobacillus bulgaricus and Streptococcus thermophilus.After 21 day storage at 4℃,p H values were higher than 4.2,titrated acidities were less than 100°T,and no post acidification was found in these two fermented milks.Microrheological analysis showed that gel formed by goat milk had lower EI and higher SLB value,and gel structure had less elasticity.The fermented goat milk was more similar to liquid,indicating gel formed was weaker and stability was poor.During storage,the viscosity,water holding capacity and texture parameters of fermented goat milk were lower than those of fermented cow milk at the same storage time point(P<0.05),which showed that the stability of fermented goat milk during storage was not as good as that of fermented cow milk.This study provides data reference and theoretical basis for the production of fermented goat milk and cow milk.The study also provides reference for research of fermented milk from different recourses.

关 键 词：羊乳 牛乳 发酵乳 微流变学 贮藏稳定性 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程] TS201.7[轻工技术与工程—食品科学与工程]