柑橘纤维添加量对搅拌型A2β-酪蛋白酸奶品质的影响  

Effect of Citrus Fiber Addition on Quality of Stirred A2β-Casein Yogurt

作　　者：张居典 秦平 邵景海 王帅 王青云 王占东 ZHANG Judian;QIN Ping;SHAO Jinghai;WANG Shuai;WANG Qingyun;WANG Zhandong(Beidahuang Wondersun Dairy Co.,Ltd.,Harbin 150030,China)

机构地区：[1]北大荒完达山乳业股份有限公司,黑龙江哈尔滨150030

出　　处：《食品安全导刊》2024年第9期118-121,共4页China Food Safety Magazine

基　　金：黑龙江省“百千万”工程科技重大专项“超高端有机A2系列乳制品研制开发及产业化示范”(2021ZX12B01)。

摘　　要：目的:研究不同柑橘纤维添加量对搅拌型A2β-酪蛋白酸奶品质的影响。方法:以酸奶酸度、粘度、持水力、脱水收缩敏感性和稳定性指数为指标,研究不同柑橘纤维添加量(0‰、0.3‰、0.5‰、0.7‰、0.9‰)对搅拌型A2β-酪蛋白酸奶的影响。结果:随着柑橘纤维添加量的增加,酸奶的酸度、粘度、持水力、脱水收缩敏感性和稳定性指数均发生变化,当柑橘纤维添加量为0.5‰时,产品酸度适中,粘度、持水力、脱水收缩敏感性较好,产品组织结构更稳定。结论:使用柑橘纤维作为稳定体系的原料,工厂产业化生产搅拌型A2β-酪蛋白酸奶时,柑橘纤维添加量至少应为0.5‰。Objective:To study the effects of different citrusfiber additions on the quality of stirred A2β-casein yogurt.Method:The acidity,viscosity,water retention,dehydration shrinkage sensitivity and stability index of yoghurt were used as indexes to study the effects of different citrusfiber additions(0‰,0.3‰,0.5‰,0.7‰,0.9‰)on stirred A2β-casein yoghurt.Result:The acidity,viscosity,water retention capacity,dehydration shrinkage sensitivity and stability index of yogurt changed with the increase of citrusfiber content.When the citrusfiber content was 0.5‰,the product acidity was moderate,the viscosity,water retention capacity and dehydration shrinkage sensitivity were better,and the product structure was more stable.Conclusion:When citrusfiber is used as the raw material of the stable system,the amount of citrusfiber should be at least 0.5‰in the industrial production of stirred A2β-casein yogurt.

关 键 词：A2β-酪蛋白 柑橘纤维 稳定性 酸奶品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]