摘要
该研究以蛋清蛋白作为品质改良剂制备低脂凝固型酸奶,探究乳蛋白与蛋清蛋白比例、总蛋白质含量和蔗糖含量对凝固型酸奶pH、硬度、流变学特性、水分状态及感官品质的影响。蛋清蛋白添加比例的升高使得酸奶pH、硬度、储能模量、表观黏度和持水性增加。总蛋白质量分数2.5%时无法形成凝固酸奶,总蛋白质量分数为3.5%和4.5%的酸奶能良好凝固。添加蔗糖能够改善酸奶的感官品质,结果显示添加蔗糖质量分数为6%的酸奶具有最高的感官评分。相关性分析表明,酸奶质地与其储能模量、pH呈正相关,与持水能力呈负相关。这些结果表明,蛋清蛋白能够改善低脂凝固型酸奶的品质。
In this study,low-fat set yogurt was prepared with egg white protein as a quality improver.The influences of the ratio of whey protein to egg white protein,total protein content and sucrose content on the pH,firmness,rheological properties,water state and sensory quality of set yogurt was investigated.The increase of egg white protein ratio increased the pH,firmness,storage modulus and apparent viscosity and water-holding capacity of yogurt.The yogurt with a total protein content of 2.5%failed to set,while the yogurt can set well when the total protein content of yogurt achieved 3.5%and 4.5%.The addition of sucrose improved the sensory quality of yogurt,it turned out that yogurt with a sucrose content of 6%had the highest sensory score.Correlation analysis showed that the texture of yogurt was positively correlated with storage modulus,firmness and pH,and negatively correlated with water-holding capacity.These results suggest that the egg white protein is effective to improve the quality of low-fat set yogurt.
作者
陈焓淇
张伟健
常翠华
顾璐萍
苏宇杰
杨严俊
李俊华
CHEN Hanqi;ZHANG Weijian;CHANG Cuihua;GU Luping;SU Yujie;YANG Yanjun;LI Junhua(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Functional Food Engineering Technology Research Center,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第4期37-43,共7页
Food and Fermentation Industries
基金
国家重点研发计划课题(2022YFD2101004)。
关键词
酸奶
蛋清蛋白
流变学特征
水分状态
感官评价
yogurt
egg white protein
rheological properties
water state
sensory evaluation
