山药黏蛋白与卡拉胶对低脂发酵乳品质的影响  

Effects of yam mucin and carrageenan on the quality of low-fat fermented milk

作　　者：陶有洁 肖益东 钟瑞 何嘉琦 TAO Youjie;XIAO Yidong;ZHONG Rui;HE Jiaqi(Wuhan Business University,Wuhan 430056)

机构地区：[1]武汉商学院,武汉430056

出　　处：《中国食品添加剂》2025年第3期157-164,共8页China Food Additives

基　　金：武汉市知识创新专项曙光计划项目(2023020201020476);武汉商学院省级大学生创新创业训练计划项目(202311654045)。

摘　　要：以山药黏蛋白为原料,将其采用不同的比例与卡拉胶混合添加到全脂及脱脂酸奶中,研究其对发酵乳品质特性的影响。结果表明添加0.60%山药黏蛋白+0.1%卡拉胶复合物能提高脱脂酸奶的持水性和pH值,酸度也为最优状态;微观结构显示酸奶的网络结构为一种相对紧密和连续的空间结构;同时挥发性风味物质如无机硫化物、有机硫化物、氮氧化合物和芳香物质等香气成分明显增强,酸奶品质得到改善。流变学结果表明酸奶的黏度和应变不会因为是否含有脂肪发生变化,在添加山药黏蛋白和卡拉胶时会降低黏度和应力,破坏酸奶的凝胶网络。因此,山药黏蛋白和卡拉胶复合使用能够在一定程度上改善酸奶的品质,具有很好的应用前景。Yam mucin was used as a raw material,which was blended with carrageenan in different proportions and added to both whole milk and skimmed yogurt to investigate its effects on the quality characteristics of fermented milk.The results showed that a composite consisting of 0.60% yam mucin and 0.1% carrageenan significantly improved the water holding capacity and pH of skimmed yogurt,with acidity reaching optimal levels.Microscopic structure analysis revealed that the yogurt exhibited a relatively dense and continuous network structure.Furthermore,the addition of yam mucin and carrageenan enhanced the presence of volatile flavor compounds,including inorganic organic sulfides,nitrogen oxides,and aromatic substances,ultimately improving the overall sensory quality.Rheological analysis demonstrated that fat content did not significantly affect the viscosity and stress of the yogurt.However,the addition of yam mucin and carrageenan reduced both viscosity and stress,indicating a disruption of the yogurt's gel network.In conclusion,the combined use of yam mucin and carrageenan could enhance the quality of yogurt to a certain extent,indicating promising application potential.

关 键 词：山药黏蛋白 卡拉胶 发酵乳 脱脂 

分 类 号：TS202.3[轻工技术与工程—食品科学]