蛋清蛋白颗粒填充对低脂酸奶物性特征的影响  

Effect of egg white protein particle on physical properties of low-fat yogurt as filler

作　　者：常翠华 胡欣诺 杨严俊[1] CHANG Cuihua;HU Xinnuo;YANG Yanjun(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2023年第5期178-184,共7页Food and Fermentation Industries

摘　　要：“高蛋白低脂”作为一种新的食品理念备受欢迎。为研究一款以蛋清蛋白颗粒(egg white protein particle,EWPP)为增稠剂的低脂酸奶,该研究通过测定低脂酸奶的pH、质构、流变性等指标,探究EWPP添加对低脂酸奶品质的影响,同时探索了低脂酸奶配方中白砂糖和代糖配比对产品品质的影响。研究发现,EWPP添加后低脂酸奶的pH降低,保水性增加;EWPP在低脂酸奶中表现出良好的吸水性和增稠性。流变学研究发现,含EWPP的低脂酸奶表现出剪切变稀的非牛顿流体特性,EWPP添加量增加后G’显著提高,表观黏度和触变环大小也随着EWPP添加量的增加而提高,说明EWPP的添加有利于低脂酸奶弹性和黏度提升。代糖比例提高对酸奶保水性、质构和黏稠度均有不利影响。感官评定结果发现,添加1%EWPP,m(白砂糖)∶m(代糖)=2∶4的酸奶样品具有最佳的风味、口感和色泽。As a new food concept, “high protein and low fat” is very popular in food industry. In this study, egg white protein particle(EWPP) was used as thickener in low-fat yogurt and the effect on physical characteristics was studied. The pH, texture and rheology of low-fat yogurt were measured to study the efficiency of EWPP on improving the quality of low-fat yogurt. At the same time, the effect of sugar substitute addition on the product quality of low-fat yogurt was explored. It was found that the pH of low-fat yogurt decreased, and the water retention increased after the addition of EWPP, indicating that EWPP had good water holding capacity and thickening function. The rheological study showed that the low-fat yogurt containing EWPP displayed the characteristics of shear thinning non-Newtonian fluid. The G′ value, apparent viscosity and thixotropic ring area increased significantly with the increase of EWPP content, indicating that the addition of EWPP is conducive to improve elasticity and viscosity of low-fat yogurt. The increase of sugar substitute ratio resulted to the decrease in water retention, hardness, and viscosity of yogurt. The sensory evaluation results showed that the yogurt sample with 1% EWPP addition and m(white granulated sugar)∶m(sugar substitute)=2∶4 had the best flavor, taste and color.

关 键 词：低脂 酸奶 蛋清蛋白颗粒 保水性 流变性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]