基于混料设计研究代糖配比及其对炼乳品质的影响  

Effects of sugar substitute ratios on the quality of condensed milk based on mixture design study

作　　者：於荣荣 孙欣燕 周頔 徐升 韩彬 汤泉[1] 董艺凝 YU Rong-Rong;SUN Xin-Yan;ZHOU Di;XU Sheng;HAN Bin;TANG Quan;DONG Yi-Ning(School of Life Science,Anhui University,Hefei 230601,China;School of Biological Science and Food Engineering Chuzhou University,Chuzhou 239000,China;Anhui Danuo Dairy Industry Co.,Ltd.,Chuzhou 239000,China)

机构地区：[1]安徽大学生命科学学院,合肥230601 [2]滁州学院生物与食品工程学院,滁州239000 [3]安徽达诺乳业股份有限公司,滁州239000

出　　处：《食品安全质量检测学报》2024年第15期147-157,共11页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31301523);安徽省教育厅重点研究项目(KJ2021A1071);滁州市科技计划项目(2021ZD017、2021GJ011);滁州学院科研项目(2020qd36、2022XJZD23)。

摘　　要：目的研究不同代糖配比替代蔗糖对炼乳品质的影响。方法本研究采用单因素实验和混料设计研究4种代糖不同配比,得出最优代糖配方,并将最优代糖配方制备的炼乳进行水分活度、水分分布状态、质构、黏度、色差和感官品质等方面测定。结果4种代糖不同配比对炼乳感官品质和黏度的影响差异较大;优化代糖配方为:麦芽糖醇添加量23.70%、甜菊糖苷添加量0.17%、低聚半乳糖添加量5.10%、低聚木糖添加量1.00%(均为质量分数),感官评分为(87.30±1.27)分,黏度为(377.67±1.70)mPa·s。与蔗糖添加组炼乳相比,最优代糖配方炼乳水分活度降低(水分活度为0.75±0.01)(P<0.05),水分流动性减小;炼乳浓稠度和黏性均降低[分别为(236.34±4.86)g.sec和(26.94±5.53)g](P<0.05);色泽为淡亮黄色。结论最优代糖配方炼乳通过降低水分活度、减少水分流动性,从而有效地减少炼乳中自由水含量,进而改善了炼乳色泽和质构特性。Objective To study the effects of different sugar substitutes replacing sucrose on the quality of condensed milk.Methods In this paper,different ratios of 4 kinds of sugar substitutes were investigated using single factor experiment and mixture design,to obtain the optimal sugar substitute formulations,and the water activity,moisture mobility,texture,viscosity,color difference and sensory quality of condensed milk prepared with the optimal sugar substitutes were determined.Results The effects of different ratios of 4 kinds of sugar substitutes on the sensory quality and viscosity of condensed milk were significant differences;the optimized sugar substitutes were maltitol with 23.70%,steviol glycosides with 0.17%,galacto-oligosaccharides with 5.10%,and xylo-oligosaccharides with 1.00%(all mass fraction),and the sensory score and viscosity were(87.30±1.27)points and(377.67±1.70)mPa·s,respectively.Compared with condensed milk in the sucrose-added group,the water activity of condensed milk was reduced(water activity was 0.75±0.01)(P<0.05),and the water mobility was reduced;the consistency and viscosity of the condensed milk were reduced[the values were(236.34±4.86)g·sec and(26.94±5.53)g,respectively](P<0.05);the color was light and bright yellow.Conclusion The optimal sugar substitute formula for condensed milk effectively reduces the free water content in condensed milk by reducing water activity and water fluidity,thereby improving the color and texture characteristics of condensed milk.

关 键 词：炼乳 混料设计 代糖 工艺优化 品质分析 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]