基于光谱学方法解析发酵驼乳和发酵牛乳加工及贮藏特性  

Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks

作　　者：王丹[1] 张婷[1] 赵谦 张文秀 张文羿[1] 姚国强[1] 王记成[1] 白梅[1] WANG Dan;ZHANG Ting;ZHAO Qian;ZHANG Wenxiu;ZHANG Wenyi;YAO Guoqiang;WANG Jicheng;BAI Mei(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,农业农村部奶制品加工重点实验室,内蒙古自治区乳品生物技术与工程重点实验室,内蒙古呼和浩特010018

出　　处：《食品科学》2024年第14期85-93,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(32101918);国家自然科学基金面上项目(32272293);国家自然科学基金地区科学基金项目(33260572)。

摘　　要：以驼乳和牛乳为原料制备凝固型发酵乳,分别采用多频扩散波光谱法和多重光散射光谱法对发酵过程中乳的微流变特性和稳定性进行分析,并测定滴定酸度、活菌数、黏度、持水力和质构指标等参数。结果表明:驼乳和牛乳到达发酵终点所用时间分别为9.5、6.5 h;微流变分析显示,发酵过程中驼乳弹性因子和宏观黏度指数小于牛乳,流动因子和固液平衡值大于牛乳,呈低黏弹性的液体状态;多重光散射稳定性分析显示,稳定性在发酵期间为牛乳>驼乳,在贮藏期间为发酵驼乳>发酵牛乳,说明驼乳发酵后内部结构更紧密,稳定性增高;贮藏期间,发酵驼乳滴定酸度低于发酵牛乳,活菌数均大于1×10^(7)CFU/mL,存在显著性差异(P<0.05),发酵驼乳持水力大于发酵牛乳;质构分析显示,发酵牛乳的硬度、稠度和黏度指数均显著大于发酵驼乳(P<0.05)。综上,驼乳发酵后不易形成凝胶结构,但因内部结构紧密,发酵驼乳稳定性较高,更有利于产品贮藏,而牛乳更易形成发酵乳浓厚、绵密的状态。本研究基于光谱学方法研究发酵乳的加工和贮藏特性,为发酵驼乳的实际应用与推广提供数据参考和理论依据,为小品种特色发酵乳产品的多元化开发提供了思路。The microrheological characteristics and stability of set yogurt made from camel and cow milks during fermentation were analyzed by multi-frequency diffusion wave spectroscopy and multi-light scattering spectroscopy,respectively,and their titratable acidity,viable bacterial count,viscosity,water-holding capacity and texture indexes were determined.The results showed that it took 9.5 h for camel milk and 6.5 h for cow milk to reach the end point of fermentation.The results of microrheological analysis showed that as a fluid with low viscoelasticity,fermented camel milk had lower elasticity index(EI) and macroscopic viscosity index(MVI) but higher flow factor(FF) and solid-liquid balance(SLB) values than fermented cow milk.The results of multiple light scattering spectroscopy showed that fermented cow milk was more stable than fermented camel milk during fermentation,while the opposite was true during storage,indicating that the internal structure of fermented camel milk,with higher stability,was more compact.During storage,the titratable acidity of fermented camel milk was lower than that of fermented cow milk,and the numbers of viable bacteria in both of them were more than 1 × 10^(7) CFU/mL,a significant difference being observed between them(P < 0.05),and the water-holding capacity of fermented camel milk was higher than that of fermented cow milk.Texture analysis showed that the hardness,consistency and viscosity index of fermented cow milk were all significantly higher than those of fermented camel milk(P < 0.05).In summary,it is not easy for camel milk to form a gel structure after fermentation,but because of the tight internal structure,fermented camel milk is stable,which is more favorable for product storage.In contrast,it is easier for cow milk to form a thick and dense texture after fermentation.This study provides a theoretical basis for the practical application and promotion of fermented camel milk,and provides ideas for the diversified development of fermented non-bovine milks.

关 键 词：发酵驼乳 发酵牛乳 微流变 多重光散射 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]