乳清蛋白粉与豆乳不同质量比对凝固型沙棘酸奶品质的影响  

Effect of different mass ratios of whey protein powder and soybean milk on the quality of solidified sea buckthorn yogurt

作　　者：汪清美[1] 徐源 张雨洁 叶兆伟[1] 王家东[1] 余鸿飞 WANG Qing-mei;XU Yuan;ZHANG Yu-jie;YE Zhao-wei;WANG Jia-dong;YU Hong-fei(School of Pharmacy,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;School of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院药学院,河南信阳464000 [2]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《粮食与油脂》2024年第8期90-93,99,共5页Cereals & Oils

基　　金：国家自然科学基金资助项目(12305399);河南省科技攻关项目(242102310512、242102110272、242102110089、172102110220);河南省高等学校重点科研项目(22B550015);信阳农林学院大别山道地中药资源与系列产品开发研究科技创新团队(XNKJTD-009);校青年基金项目(20200114)。

摘　　要：以1 L鲜牛乳质量为基准,向其中加入乳清蛋白粉(WPP)、豆乳、沙棘果汁及菌种,混合发酵制备凝固型沙棘酸奶,探究WPP与豆乳不同质量比(WPP与豆乳总质量100 g,A组4∶0,B组3∶1,C组2∶2,D组1∶3,E组0∶4,F组不添加WPP和豆乳,G组不加沙棘果汁、WPP和豆乳)对凝固型沙棘酸奶理化特性、微观结构、质构特性及感官品质的影响。结果表明:B、C、D、E组酸奶发酵时间约为5 h,A、F、G组酸奶发酵时间约为6 h;各组酸奶脂肪含量差异不大,E组酸奶蛋白质含量最高,为4.55%;A组酸奶的持水力最高,为98.02%±0.05%;C组酸奶(硬度0.45 N±0.03 N,胶着性0.47 N±0.02 N,咀嚼性6.32±0.41,黏附性0.57 N·s±0.07 N·s)的质地和微观结构最佳,且C组在贮存3 d时的感官评分最高,为88.8。Based on the mass of 1 L fresh milk,whey protein powder(WPP),soybean milk,sea buckthorn juice and strains were added to prepare solidified sea buckthorn yogurt through mixed fermentation.The effects of different mass ratios of WPP and soy milk(the total mass of WPP and soybean milk 100 g,group A 4:0,group B 3:1,group C 2:2,group D 1:3,group E 0:4,group F no WPP and soybean milk,group G no sea buckthorn juice,WPP and soybean milk)on the physicochemical properties,microstructure,texture properties,and sensory properties of solidified sea buckthorn yogurt were studied.The results showed that the fermentation time of yogurt in group B,C,D and E yogurt was about 5 h,and that in group A,F,and G was about 6 h.There was no significant difference in fat content among the groups.The protein content of yogurt in group E was the highest(4.55%).The water holding capacity of yogurt in group A sample was the highest,reaching 98.02%±0.05%.The texture and microstructure of yogurt in group C(hardness 0.45 N±0.03 N,gurnminess 0.47 N±0.02 N,chewiness 6.32±0.41,adhesiveness 0.57 N·(s±0.07 N·s))was the best,and group C had the highest sensory score of 88.8 after 3 d of storage.

关 键 词：乳清蛋白粉 豆乳 沙棘酸奶 持水力 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]