燕麦β-葡聚糖添加对酸奶质构及流变特性的影响  

On the Effect of Oat β- Glucan Supplement on the Texture and Rheological Properties ofYogurt

作　　者：黄苑怡 劳晓 刘勇勇 黄凯[1] 管骁[1] 余治权 HUANG Yuanyi;LAO Xiao;LIU Yongyong;HUANG Kai;GUAN Xiao;YU Zhiquan(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093;YanGuFang International Group Co.,Ltd.,Inner Mongolia 010000)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]内蒙古燕谷坊全谷物产业发展有限责任公司,内蒙古自治区010000

出　　处：《工业微生物》2023年第3期113-119,共7页Industrial Microbiology

基　　金：内蒙古自治区科技重大专项(2021ZD0002);国家自然科学基金项目(32202054)。

摘　　要：燕麦β-葡聚糖是从燕麦麸皮中提取出来的一种可溶性膳食纤维,因其吸水溶胀,有良好的持水性,溶于水后能形成高粘度的溶液,且具有增稠、稳定等效果及降血糖等生理功能,因此在食品行业中的应用日益广泛。向酸奶中添加燕麦β-葡聚糖,可以提高酸奶品质,满足消费者对功能的需求。燕麦β-葡聚糖添加量的不同能够显著改变酸奶的质构和流变特性,基于此,文章对燕麦β-葡聚糖添加量对酸奶质构及流变特性的影响展开研究。结果发现,添加1%的燕麦β-葡聚糖能够提高酸奶的p H,增强酸奶的凝胶强度和持水力。随着燕麦β-葡聚糖添加比例的不断提高,酸奶的黏度和应力逐渐增大,添加有燕麦β-葡聚糖的酸奶表现出弱凝胶状态,属于非牛顿流体。有机酸是发酵乳中重要的风味物质,当燕麦β-葡聚糖的添加量为0.5%时,酸奶中有机酸的含量显著提高,酸奶的发酵程度和风味大大增加。Oatβ-glucan is a kind of soluble dietary fiber extracted from oat bran.Due to its easy swelling in water and extraordinary water holding capacity,Oatβ-glucan is capable of forming a high viscosity solution after dissolving in water,thus has the effects of thickening and stabilization,as well as a variety of physiological functions such as reducing blood sugar.Oatβ-glucan is increasingly widely used in the food industry.Adding oatβ-glucan into yogurt can improve the quality of yogurt products and meet the functional needs of consumers.Different oatβ-glucan additive amount can significantly affect the texture and rheological properties of yogurt;based on this,the paper focuses on Oatβ-glucan research was conducted on the effect of the amount of Oatβ-glucan added on the texture and rheological properties of yogurt.It was found that adding 1%Oatβ-glucan can increase the pH of yogurt,therefore significantly improved its gel strength and water holding capacity.With a higher addition of Oatβ-glucan,the viscosity and stress of yogurt increased gradually.Yoghurt added with Oatβ-glucan behaved weak gel state and belonged to non-Newtonian fluid.Organic acid is a vital flavor substance in fermented milk.The content of organic acids in yogurt significantly increased when the amount of Oatβ-glucan was 0.5%,so the fermentation degree and flavor of yogurt was raised.

关 键 词：燕麦Β-葡聚糖 酸奶 稳定性 有机酸 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]