摘要
本文将富含维生素C的刺梨汁复合使用多重乳液-海藻酸钠水凝胶球的结构包埋后应用于酸奶中,并利用酸奶中的钙与海藻酸钠-水凝胶球继续反应,实现降低营养元素在酸奶中的释放,提高其生物利用度。在贮藏期内,对比未包埋的刺梨汁与包埋后的刺梨汁在酸奶中不同温度下的pH、酸度、黏度、脱水收缩值、乳酸菌总数、维生素C的变化。结果表明,包埋刺梨汁后的酸奶具有维生素C保留率高的特点,未包埋刺梨汁的酸奶在4℃存放28d下,保留率为65%,在20℃条件下存放28d保留率仅10%;而包埋刺梨汁后的酸奶在4℃存放28d保留率为83%,20℃的条件下保留率为69%,说明多重乳液-水凝胶球对刺梨汁的包埋有效降低了维生素C对温度的敏感性。结合理化指标判断,感官风味上包埋后的刺梨酸奶,酸度适中,脱水收缩值低、颜色奶白、黏度改变小。该方法实现了贮藏期内多重乳液-海藻酸钠水凝胶球对维生素C的保护,结合酸奶中存在的大量活乳酸菌,对人体肠道菌群起到调节作用,达到有益于身体健康的目的,为开发功能性酸奶及其贮存条件提供参考。
In this paper,Rosa roxburghii fruit juice rich in vitamin C was embedded in yogurt with multiple emulsion-sodium alginate hydrogel spheres,and the calcium in yogurt continued to react with sodium alginate hydrogel spheres to reduce the release of nutrient elements in yogurt and improve its bioavailability.During the storage period,the changes of pH,acidity,viscosity,dehydration shrinkage value,total number of lactic acid bacteria and vitamin C of the non-embedded Rosa roxburghii juice and the embedded Rosa roxburghii juice in yogurt at different temperatures were compared.The results showed that the yogurt embedded with Rosa roxburghii juice had high retention rate of vitamin C.The retention rate of yogurt without embedded Rosa roxburghii juice was 65% when stored at 4℃ for 28 days and only 10% when stored at 20℃ for 28 days.However,the retention rate of yogurt embedded with Rosa roxburghii juice was 83% at 4℃ for 28 days and 69% at 20℃,which indicated that the embedding of multiple emulsion-hydrogel balls in Rosa roxburghii juice effectively reduced the sensitivity of vitamin C to temperature.According to the physical and chemical indexes,the roxburgh rose yogurt wrapped in sensory flavor has moderate acidity,low dehydration shrinkage value,white color and little viscosity change.The method realizes the protection of vitamin C by multiple emulsion-sodium alginate hydrogel balls during storage,and plays a regulating role on human intestinal flora in combination with a large number of live lactic acid bacteria in yogurt,thus achieving the purpose of being beneficial to health,and providing reference for the development of functional yogurt and its storage conditions.
作者
周洋
陈雄
陈勤勤
扈晓佳
黄娟
吴国强
ZHOU Yang;CHEN Xiong;CHEN Qin-qin;HU Xiao-jia;Huang Juan;WU Guo-qiang(Hong Sheng Beverage Group Co.,Ltd,Hang Zhou 311200,China)
出处
《饮料工业》
2021年第4期36-41,共6页
Beverage Industry
关键词
刺梨
酸奶
多重乳液
凝胶
维生素C
rosaroxburghii
yogurt
multiple emulsions
gel
vitamin C
