清洁标签椰子植物酸乳稳定性研究及产品开发  

Stability and Product Development of Coconut Plant-based Yogurt with Clean Label

作　　者：贾志磊 龙小梅 刘媛 孙金威 梁文星 付瑞东 李启明 JIA Zhilei;LONG Xiaomei;LIU Yuan;SUN Jinwei;LIANG Wenxing;FU Ruidong;LI Qiming(New Hope Dairy Corporated Limited Company,Dairy Nutrition and Function Key Laboratory of Sichuan Province,Sichuan Engineering Laboratory for High-Quality Dairy Product Preparation and Quality Control Technology,National Center of Technology Innovation for Dairy,Chengdu 610011,China;College of Light Industry and Engineering,Sichuan Technology&Business College,Dujiangyan 611830,China)

机构地区：[1]新希望乳业股份有限公司,乳品营养与功能四川省重点实验室,四川省优质乳品制备与质量控制技术工程实验室,国家乳业技术创新中心,四川成都610011 [2]四川工商职业技术学院轻工工程学院,四川都江堰611830

出　　处：《食品科技》2024年第12期36-45,共10页Food Science and Technology

基　　金：四川省科技计划项目(2022ZHCG0129);四川省自然科学基金项目(2023NSFSC0018)。

摘　　要：为制备清洁标签的纯椰浆发酵植物基酸乳,该试验选用木薯淀粉和柑橘纤维的组合作为稳定体系,再通过单因素和正交试验优化得到最佳工艺条件,并对比分析制备的椰子酸乳与某一市售椰子酸乳的理化特性、质构、感官评价及稳定性。结果表明:在木薯淀粉添加量1.5%、柑橘纤维添加量0.15%、椰浆添加量35%、发酵终止pH4.6的工艺条件下制备的椰浆酸乳,香味浓郁,酸甜平衡,黏稠度适宜,质地细腻,组织状态均匀,无析出。理化指标和质构结果表明,制备的椰子酸乳黏度、持水力、硬度、稠度、内聚力等均优于市售椰子酸乳;电子鼻分析结果表明,制备的椰子酸乳挥发性风味物质释放较市售椰子酸乳偏弱,风味上与市售椰子酸乳存在一定的差异;稳定性分析结果表明,制备的椰子酸乳体系更加稳定均匀。综上,木薯淀粉和柑橘纤维可发挥稳定和增稠的效果,用于制备清洁标签的椰子酸乳。In order to make clean-label pure fermented coconut plant-based yogurt,a combination of tapioca starch and citrus fiber was used as a stabilization system.Optimal process conditions are obtained through univariate and orthogonal test.The physical and chemical properties,texture,sensory evaluation and stability of the prepared coconut yogurt were compared with a commercially available coconut yogurt.The results showed that under the process conditions of 1.5%tapioca starch,0.15%citrus fiber,35%coconut milk and pH 4.6 at the end of fermentation,the coconut yogurt had rich coconut scent,balanced sweetness and sourness,suitable viscosity,delicate texture and no precipitation.The physical and chemical indexes and texture results showed that the viscosity,water retention,hardness,consistency and cohesion of the prepared coconut yogurt were superior to the commercially available coconut yogurt.The results of electronic nose analysis showed that the prepared coconut yogurt released less volatile flavor substances than the commercially available coconut yogurt,and there were some differences in flavor.The stability analysis showed the system of prepared coconut yogurt was more stable and homogeneous.In summary,the combination of tapioca starch and citrus fiber could exert stabilizing and thickening effects,making the clean-label coconut yogurt.

关 键 词：椰子酸乳 清洁标签 木薯淀粉 柑橘纤维 感官品质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]