料液比对搅拌型UHT核桃酸奶品质特性的影响  

Effect of Feed-to-liquid Ratio on the Quality Characteristics of Stirred UHT Walnut Yogurt

作　　者：吴必聪 焦博[2] 张雨 郭鑫 张誉 罗晓红 代蕾[1,2] 王强 WU Bicong;JIAO Bo;ZHANG Yu;GUO Xin;ZHANG Yu;LUO Xiaohong;DAI Lei;WANG Qiang(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao Special Food Research Institute,Shandong Qingdao 266109,China;Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Biotechnology Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100081,China;College of Chemistry and Chemical Engineering,Xiamen University,Fujian Xiamen 361005,China;Xinjiang Tianrun Dairy Co.,Ltd.,Wulumuqi 830000,China)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛特种食品研究院,山东青岛266109 [2]中国农业科学院农产品加工研究所,农村农业部农产品加工重点实验室,北京100193 [3]中国农业科学院生物技术研究所,北京100193 [4]厦门大学化学化工学院,福建厦门361005 [5]新疆天润乳业有限公司,乌鲁木齐830000

出　　处：《生物技术进展》2024年第4期640-648,共9页Current Biotechnology

基　　金：新疆十二师科技计划项目(SRS2022004);新疆兵团科技计划项目(2023AB002);新疆重点研发计划项目(2022B02048)。

摘　　要：超高温瞬时灭菌技术(ultra high temperature,UHT)在植物乳制品领域的应用备受关注。然而,关于UHT对植物乳制品品质特性的影响并未探明。为解决植物基酸奶在灭菌过程中存在的蛋白过度变性和微生物残留问题,研究了1∶8、1∶10、1∶12、1∶14、1∶16共计5个料液比梯度的核桃酸奶,探讨了UHT处理下不同料液比对搅拌型核桃酸奶品质的影响。研究结果显示,在不同料液比下,核桃酸奶的pH和酸度在发酵过程中表现出一致的趋势。料液比为1∶12时,核桃酸奶具有最高的硬度、稠度和持水性,分别为211.37 g、464.51 g·s和83.54%,相对于其他料液比有效地改善了核桃酸奶的品质特性。料液比为1∶8时,核桃酸奶具有最小的粒径,为37.63μm。综上,通过对核桃酸奶进行UHT处理并使用适宜的料液比,可以明显地改善核桃酸奶的品质特性。研究结果可为搅拌型核桃酸奶产品的生产提供关键的实验数据和理论支持,并为相关领域的学术研究和工业应用提供参考。The application of ultrahigh temperature transient(UHT)sterilisation technology in the field of plant-based dairy products has attracted much attention.However,the effect of UHT on the quality characteristics of plant-based dairy products has not been explored.In order to solve the problems of excessive protein denaturation and microbiological residue problems during the sterilisation process of plant-based yoghurt,the present experiments investigated walnut yoghurt with different feed-liquid ratios of 1∶8,1∶10,1∶12,1∶14 and 1∶16 totalling five feed-liquid ratio gradients,and explored the effects of UHT treatment and different feed-liquid ratios on the quality of stirred walnut yoghurt.The results showed that the pH and acidity of walnut yoghurt exhibited consistent trends during fermentation at different feed ratios.The highest hardness,consistency and water-holding capacity of walnut yoghurt with 211.37 g,464.51 g·s and 83.54%,respectively,were obtained at the feedliquid ratio of 1∶12,which effectively improved the quality characteristics of walnut yoghurt relative to other feed-liquid ratios.The walnut yoghurt had the smallest particle size of 37.63μm at a feed-liquid ratio of 1∶8.Overall,the quality characteristics of walnut yoghurt can be significantly improved by UHT treatment of walnut yoghurt and the use of appropriate feed-liquid ratios.The results of this study can provide key experimental data and theoretical support for the production of stirred walnut yoghurt products,as well as provide references for academic research and industrial applications in related fields.

关 键 词：核桃酸奶 UHT 料液比 微生物 

分 类 号：Q953[生物学—动物学] TS252.42[轻工技术与工程—农产品加工及贮藏工程]