柑橘纤维添加量对搅拌型A2 β-酪蛋白酸奶品质的影响
Effect of Citrus Fiber Addition on Quality of Stirred A2β-Casein Yogurt
张居典 1秦平 1邵景海 1王帅 1王青云 1王占东1
作者信息
- 1. 北大荒完达山乳业股份有限公司,黑龙江哈尔滨 150030
- 折叠
摘要
目的:研究不同柑橘纤维添加量对搅拌型A2 β-酪蛋白酸奶品质的影响.方法:以酸奶酸度、粘度、持水力、脱水收缩敏感性和稳定性指数为指标,研究不同柑橘纤维添加量(0‰、0.3‰、0.5‰、0.7‰、0.9‰)对搅拌型A2 β-酪蛋白酸奶的影响.结果:随着柑橘纤维添加量的增加,酸奶的酸度、粘度、持水力、脱水收缩敏感性和稳定性指数均发生变化,当柑橘纤维添加量为 0.5‰时,产品酸度适中,粘度、持水力、脱水收缩敏感性较好,产品组织结构更稳定.结论:使用柑橘纤维作为稳定体系的原料,工厂产业化生产搅拌型A2 β-酪蛋白酸奶时,柑橘纤维添加量至少应为 0.5‰.
Abstract
Objective:To study the effects of different citrus fiber additions on the quality of stirred A2 β-casein yogurt.Method:The acidity,viscosity,water retention,dehydration shrinkage sensitivity and stability index of yoghurt were used as indexes to study the effects of different citrus fiber additions(0‰,0.3‰,0.5‰,0.7‰,0.9‰)on stirred A2 β-casein yoghurt.Result:The acidity,viscosity,water retention capacity,dehydration shrinkage sensitivity and stability index of yogurt changed with the increase of citrus fiber content.When the citrus fiber content was 0.5‰,the product acidity was moderate,the viscosity,water retention capacity and dehydration shrinkage sensitivity were better,and the product structure was more stable.Conclusion:When citrus fiber is used as the raw material of the stable system,the amount of citrus fiber should be at least 0.5‰ in the industrial production of stirred A2 β-casein yogurt.
关键词
A2/β-酪蛋白/柑橘纤维/稳定性/酸奶品质Key words
A2 β-casein/citrus fibre/stability/yogurt quality引用本文复制引用
基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B01)
出版年
2024
NETL
NSTL
万方数据