山药多糖对凝固型板栗酸奶稳定性及品质的影响  

Effects of yam polysaccharide on stability and quality of solidified chestnut yoghurt

作　　者：胡文静 杨晓聪 孙鹤 李坤 HU Wenjing;YANG Xiaocong;SUN He;LI Kun(School of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《粮食与油脂》2025年第4期108-113,137,共7页Cereals & Oils

基　　金：河南省自然科学基金面上项目(242300420173);河南省科技攻关项目(242102230129);河南省高等学校重点科研项目计划(23A550015);信阳农林学院国家级科研项目培育基金项目(pyjj20230105);信阳农林学院科技创新团队(XNKJTD-001)。

摘　　要：将山药多糖应用于凝固型板栗酸奶中,通过单因素试验和正交试验优化酸奶配方,在此基础上探究山药多糖对凝固型板栗酸奶稳定性及品质的影响。结果表明:山药多糖凝固型板栗酸奶的最优配方为以纯牛奶质量为基准,板栗汁添加量25%、山药多糖添加量6%、白砂糖添加量10%、发酵菌添加量0.4%,在此条件下持水率为82.62%,感官评分为81.23,综合评分为1。制得的山药多糖可提高凝固型板栗酸奶的感官品质、持水力、抗氧化活性、质构特性、储能模量、损耗模量、稳定性、蛋白质含量。The polysaccharide of yam was applied to solidified chestnut yogurt,and the formula of yogurt was optimized by single factor experiments and orthogonal experiment.On the basis,the effect of yam polysaccharide on the stability and quality of solidified chestnut yogurt was studied.The results showed that the optimal formula for yam polysaccharide solidified chestnut yogurt was based on the mass of pure milk,chestnut juice 25%,yam polysaccharide 6%,white sugar 10%,and fermentation bacteria 0.4%.Under the conditions,the water holding rate was 82.62%,sensory score was 81.23,and comprehensive score was 1.Yam polysaccharide could improve the sensory quality,water holding capacity,antioxidant activity,texture properties,storage modulus,loss modulus,stability,protein content of solidified chestnut yogurt.

关 键 词：板栗 山药多糖 凝固型酸奶 稳定性 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]