摘要
为探讨甜菊糖苷作为天然甜味剂对无糖或低糖酸乳品质的影响,文章分析了生牛乳、市售无糖酸乳及不同菌型发酵剂制作的甜菊糖苷酸乳样品理化指标、乳酸菌菌落总数、感官评分和挥发性风味物质的差异.结果表明,以甜菊糖苷完全代替蔗糖制作的酸乳风味不佳,添加0.01％甜菊糖苷和2％蔗糖制作的酸乳感官品质良好,4菌型和10菌型发酵酸乳样品的总酸度分别为(90.0±2.0)°T和(80.0±4.00)°T,乳酸菌总数分别为2.06×107 CFU/g和2.97× 107 CFU/g,表明甜菊糖苷对乳酸菌的生长无显著影响.酸乳中的挥发性物质主要为酮类、醛类、醇类、酸类、酯类和呋喃类等,3-羟基-2-丁酮、2,3-丁二酮、3-甲基-2-丁烯醛和乙酸乙酯可能对酸乳的风味有重要贡献,而(E)-2-丁烯醛、丁醇-M、丁醇-D和乙酸-M可能是甜菊糖苷酸乳的特征风味成分.研究结果为甜菊糖苷低糖酸乳的开发及其商业化应用提供了理论依据.
Abstract
In order to explore the impact of steviol glycoside as a nature sweetener on the quality of sugar-free or low-sucrose yogurt,a comparative analysis was conducted on the physical and chemical index,total lactic acid bacteria(LAB)count,sensory scores,and volatile flavor substances composition among fresh milk,commercial sugar-free yogurt and steviol glycoside yogurt fermented with two different starter cultures(4 or 10 LAB).The results showed that all steviol glycoside yogurt samples without sucrose had poor flavor,but the yogurt added 0.01％steviol glycoside and 2％sucrose has good sensory quality.The total acidity content of two steviol glycoside yogurt samples were(90.0±2.0)°T and(80.0±4.0)°T,and the LAB count were 2.06×107 CFU/g and 2.97×107 CFU/g,respectively,which indicated that the steviol glycosides had no significant effect on the growth of LAB.The volatile substances in yogurt were mainly ketones,aldehydes,alcohols,acids,esters,and furans.The volatile flavor substances of yogurt would be mainly the 3-hydroxy-2-butanone,2,3-butanedione,3-methyl-2-butenal,and ethyl acetate,and the characteristic flavor components of steviol glycoside yogurt might be(E)-2-butenal,butanol-M,butanol-D,and acetic acid-M.These results provide a theoretical basis for the exploration and commercial application of low-sucrose steviol glycoside yogurt.
维普
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