蛋白含量对搅拌型发酵乳微流变和贮藏特性的影响  

Effect of Protein Content on Micro-rheology and Storage Characteristics of Stirred Fermented Milk

作　　者：杨淑娟 史嘉琦 孙悦欣 李璟 刘俊霞[1] 杨志辉 孙志宏[1] 白梅[1] Yang Shujuan;Shi Jiaqi;Sun Yuexin;Li Jing;Liu Junxia;Yang Zhihui;Sun Zhihong;Bai Mei(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,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,呼和浩特010018

出　　处：《中国食品学报》2023年第2期183-191,共9页Journal of Chinese Institute Of Food Science and Technology

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

摘　　要：蛋白质含量会影响发酵乳特性,进而决定发酵乳品质。采用多频扩散波谱法分析蛋白含量分别为2.4%,2.8%和3.2%时对发酵乳发酵过程中微流变特性影响,分析贮藏期间不同蛋白含量发酵乳的质构特性和稳定性,同时做感官评价。发酵过程微流变分析结果显示,蛋白含量增加形成的乳凝胶具有较高的固-液平衡值和较低的弹性因子,对流动因子虽没有影响,但到达凝胶点的时间较短,缩短了发酵时间。推测蛋白含量的增加加速了酪蛋白颗粒的聚集。发酵终点时蛋白含量2.8%组发酵乳黏度因子最高。贮藏期间,蛋白含量2.8%发酵乳的黏度、稠度、内聚性等均显著高于另外两组(P<0.05),质构状态最佳;蛋白含量2.4%发酵乳的持水力显著低于蛋白含量2.8%组和蛋白含量3.2%组(P<0.05);pH值和滴定酸度随蛋白含量的增加而变大,3组发酵乳pH值和滴定酸度值均匀变化(P>0.05),蛋白含量3.2%组的pH值始终高于另外两组,即蛋白含量越高,滴定酸度越高。感官评价结果显示,蛋白含量2.8%和3.2%的发酵乳各项指标评分接近,总体优于蛋白含量2.4%的。本研究为不同蛋白含量发酵乳的开发提供了试验数据,对多元化发酵乳产品研发具有一定的指导意义。The change of protein content will affect the characteristics of fermented milk,and then determine the quality of fermented milk.In this study,the effects of protein content of 2.4%,2.8%and 3.2%on the micro-rheological properties of fermented milk during fermentation were analyzed by multi-frequency diffusion spectroscopy,and the texture characteristics and stability of fermented milk with different protein content during storage were analyzed,and sensory evaluation was also made.The results of micro-rheological analysis showed that the milk gel formed by the increase of protein content had higher solid-liquid equilibrium value and lower elastic factor,and had no effect on flow factor,but the time to reach gel point was shorter,which shortened the fermentation time.It was speculated that the increase of protein content accelerated the aggregation of casein particles.At the end of fermentation,the viscosity factor of fermented milk with protein content of 2.8%was the highest.During storage,the viscosity,consistency and cohesion of fermented milk with protein content of 2.8%were significantly higher than those of the other two groups(P<0.05),and the texture state was the best.The water holding capacity of fermented milk with protein content of 2.4%was significantly lower than that of protein content of 2.8%and protein content of 3.2%(P<0.05).The pH value and titration acidity increased with the increase of protein content,and the pH value and titration acidity of fermented milk in three groups changed uniformly(P>0.05),but the pH value of 3.2%protein group was always higher than the other two groups,and the higher the protein content,the higher the titration acidity.Sensory evaluation showed that the scores of fermented milk with protein content of 2.8%and 3.2%were close to each other,which was better than that with protein content of 2.4%.This study provides data support and theoretical reference for the development of fermented milk with different protein content,and has certain guiding significance for the devel

关 键 词：蛋白质含量 发酵乳 微流变学 质构 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]