酸奶和乳清蛋白比例对冻干蓝莓酸奶品质影响研究  

Effect of Yogurt and Whey Protein Ratio on the Quality of Freeze-Dried Blueberry Yogurt

作　　者：李原 毕金峰[1] 易建勇[1] 马有川 郭树松 陈高飞 邹少强 LI Yuan;BI Jinfeng;YI Jianyong;MA Youchuan;GUO Shusong;CHEN Gaofei;ZOU Shaoqiang(Institute of Agro-products Processing Sciences and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Fujian Lixing Foods Co.,Ltd,Zhangzhou,Fujian 363000)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京100193 [2]福建立兴食品有限公司,福建漳州363000

出　　处：《核农学报》2023年第8期1578-1587,共10页Journal of Nuclear Agricultural Sciences

基　　金：十三五国家重点研发计划(2016YFD0400704)。

摘　　要：为解决真空冷冻干燥蓝莓酸奶块易破损、蓝莓含量低和粘牙等问题,本试验研究了添加0%、10%、30%、50%、70%、90%和100%共7个浓度梯度的商业酸奶、自制酸奶和乳清蛋白3种原料对真空冷冻干燥蓝莓酸奶块质构、吸湿性、粘牙性和营养品质的影响。结果表明,添加酸奶对真空冷冻干燥蓝莓酸奶块的吸湿性和粘牙性均有改善作用,但当添加量超过70%时,会导致产品硬度和脆度降低,变为絮状结构,甚至发生解体现象。当原料为自制酸奶且添加量为50%~70%时,样品硬脆度适中,质构特性良好,粘牙性和吸湿性低于添加同浓度的商业酸奶。其中,当添加量为50%时硬度为2.30 N,脆度为17.92个峰,其大小均在7个浓度梯度中排第4,粘牙性为1.19 N·s,最终吸湿率为0.16 g·g-1,分别低于商业酸奶52.02%和23.81%。本研究结果可为真空冷冻干燥蓝莓酸奶块产品优化提供理论依据。In order to address the high break ratio,low blueberry content and stickiness in restructured blueberry yogurt freeze-dried cubes,the effects on the texture,hygroscopicity,stickiness and nutritional quality of freeze-dried blueberry yogurt cubes were investigated by adding three types of raw materials:commercial yogurt,homemade yogurt and whey protein.Seven concentration gradients of 0%,10%,30%,50%,70%,90%,and 100%concentrations of the above three types of raw materials were selected and analyzed.The addition of yogurt reduced improved the quality of freeze-dried blueberry yogurt cubes by reducing the hygroscopicity and stickiness.However,when the addition exceeded 70%,the hardness and crispiness of cubes would be significantly weakened,resulting in a flocculent structure and even breakdown.The freeze-dried cubes with 50%-70%homemade yogurt exhibited more suitable texture properties,and their stickiness and hygroscopic were significantly lower than those of cubes with the same content of commercial yogurt.At 50%addition,the hardness and brittleness were 2.30 N and 17.92 peaks,and both were ranked fourth in the seven concentration gradients from high to low.The stickiness and final moisture absorption of cubes with 50%homemade yogurt were 1.19 N·s and 0.16 g·g-1,which was lower than those of commercial yogurt by 52.02%and 23.81%,respectively.The results of this study could provide a basis for optimizing the restructured blueberry yogurt freeze-dried cubes.

关 键 词：真空冷冻干燥 蓝莓 酸奶 微观结构 质构 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]