豌豆肽对凝固型酸奶品质的影响  

The effects of pea peptides on the quality of set yogurt

作　　者：陈杨玲 莫浩然 焦叶 崔波[1] 方勇[3] 陈秀文 杨进洁 程云辉 CHEN Yangling;MO Haoran;JIAO Ye;CUI Bo;FANG Yong;CHEN Xiuwen;YANG Jinjie;CHENG Yunhui(School of Food Science and Engineering,Qilu University of Technology〔Shandong Academy of Sciences〕,Jinan,Shandong 250353,China;School of Food Science and Bioengineerin,Changsha University of Science&Technology,Changsha,Hunan 410114,China;College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing,Jiangsu 210023,China;Yantai Shuangta Food Co.,Ltd.,Yantai,Shandong 265404,China)

机构地区：[1]齐鲁工业大学〔山东省科学院〕食品科学与工程学院,山东济南250353 [2]长沙理工大学食品与生物工程学院,湖南长沙410114 [3]南京财经大学食品科学与工程学院,江苏南京210023 [4]烟台双塔食品股份有限公司,山东烟台265404

出　　处：《食品与机械》2023年第10期192-196,共5页Food and Machinery

基　　金：泰山产业领军人才项目(编号:LJNY202004)。

摘　　要：目的:减少酸奶凝固时间,改善酸奶质构。方法:以全脂乳粉为主要原料,通过添加不同量(0,0.50%,0.75%,1.00%,1.25%,1.50%)豌豆肽,制备豌豆肽酸奶,并测定酸奶的凝固时间、滴定酸度及质构特性。结果:酸奶的凝固时间在豌豆肽添加量≤1.25%时显著减少,当豌豆肽添加量为1%时效果最明显,凝固时间可缩短32 min。酸奶酸度在豌豆肽添加量为0.5%~1.5%时显著提高。当豌豆肽添加量≤1%时,酸奶的弹性和咀嚼度显著下降,内聚性、胶着度、回复性显著上升,硬度无显著变化,酸奶的质构得到改善。结论:在酸奶发酵基质中添加适量豌豆肽可显著缩短酸奶发酵周期,改善产品品质。Objective:This study aimed to reduce the setting time of yogurt,improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt.Methods:Different amounts(0,0.50%,0.75%,1.00%,1.25%,1.50%)of pea peptides were added into milk powder to prepare pea peptide yogurt,and then the setting time,titer acidity,and texture properties of the yogurt were investigated.Results:The results showed that when the amount of pea peptides added was less than or equal to 1.25%,the yogurt setting time could be significantly shortened.When the amount of pea peptide added was 1%,the effect was significant by shortening the coagulation time for 32 min.The addition of pea peptides significantly increased the acidity of yogurt.When the addition amount of pea peptides was less than 1%,the springiness and chewiness of the yogurt were significantly reduced,and the gumminess,cohesiveness,and resilience were significantly increased,which improved the textural properties of the yogurt.Conclusion:The addition of pea peptides to the yogurt fermentation substrate can shorten the fermentation period and enhance the quality of the final product.

关 键 词：豌豆肽 凝固型酸奶 凝固时间 滴定酸度 质构特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]