大豆油体替代牛乳脂肪对牛乳稳定性及其酸乳品质的影响  

Effect of ReplacingMilk Fat withSoybean OilBodies on Milk Stability and Yogurt Quality

作　　者：何胜华 周三九 王永辉 李光辉[1] 高雪丽[1] 黄继红 郭卫芸[1] HE Shenghua;ZHOU Sanjiu;WANG Yonghui;LI Guanghui;GAO Xueli;HUANG Jihong;GUO Weiyun(Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety,Food and Pharmacy College,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《食品科学》2024年第12期101-108,共8页Food Science

基　　金：许昌学院重点科研项目(2020ZD007);河南省重大科技专项(201300110300);河南省高等院校青年骨干教师培养计划项目(2020GGJS206);河南省中央引导地方科技发展资金项目(Z20221341069)。

摘　　要：本研究首先从大豆种籽中提取大豆油体,然后将大豆油体替代牛乳中的脂肪,探讨大豆油体替代牛乳脂肪乳在不同环境下的稳定性,最后将大豆油体替代牛乳脂肪乳进行酸乳加工,以无水奶油替代牛乳脂肪乳及牛乳进行对照,考察大豆油体替代牛乳脂肪乳对牛乳稳定性及酸乳品质的影响。结果表明,大豆油体替代牛乳脂肪乳、无水奶油替代牛乳脂肪乳及牛乳在pH 2.0和4.0时,粒径较大。在pH 2.0~10.0,大豆油体替代牛乳脂肪乳的粒径显著高于无水奶油替代牛乳脂肪乳及牛乳的粒径(P<0.05)。除200 mmol/L外,在NaCl浓度0~500 mmol/L条件下,大豆油体替代牛乳脂肪乳的平均粒径显著高于无水奶油替代牛乳脂肪乳及牛乳的粒径(P<0.05),但是3种乳液油滴均没有明显的聚集,表现较稳定。在不同热处理温度条件下,大豆油体替代牛乳脂肪乳、无水奶油替代牛乳脂肪乳及牛乳都具有较高的热稳定性。大豆油体替代牛乳脂肪乳经过6 h发酵后其pH值能达到酸乳的理想pH值4.5左右,而且用时较无水奶油替代牛乳脂肪乳及牛乳短。大豆油体替代牛奶脂肪乳发酵形成的酸乳黏度显著高于无水奶油替代牛乳脂肪乳及牛乳发酵的酸乳的黏度(P<0.05),而且酸乳的感官和质地均较好。本研究可为大豆油体替代牛乳脂肪进行乳制品加工提供参考。In this study,the stability of cow’s milk with fat replacement bysoybean oil bodies(SOB)was investigatedunder different environmental conditions.Moreover,the effect of replacing milk fat withSOB or anhydrous milk fat(AMF)on the stability of milk stability and yogurt quality was evaluated.The results showed that the particle sizes of milk with fat replacement and raw milk were larger at pH 2.0 and 4.0than at other pH values.The particle size ofSOB milk was significantly higher than those ofAMFmilkand raw milk at pH 2.0–10.0(P<0.05).At NaCl concentrationsrangingfrom 0 to 500 mmol/L except for 200 mmol/L,significantly higher particle sizes were observed forSOB milkthan AMF milk(P<0.05).However,all three milks were stable without droplet aggregation.Under different heat treatments,they werevery stable.After 6 h of fermentation,SOB milk reached the ideal pH(about 4.5)of yogurt,while a longer fermentation period was required for AMF milk and raw milk.The viscosity of fermented SOB milk was significantly higher than those of fermented AMF and raw milk(P<0.05),buttheyhad similar good sensory and texture properties.This study can provide areference for the application of soybean oil bodiesas a substitute for milk fat in dairy product processing.

关 键 词：大豆油体 无水奶油 脂肪替代 稳定性 酸乳 

分 类 号：TS201.2[轻工技术与工程—食品科学]