摘要
[目的]探究聚合乳清蛋白(PWP)对牛酸乳贮藏品质的影响。[方法]以未添加PWP的牛酸乳样品作为对照组,添加PWP的牛酸乳样品为试验组,检测贮藏期间牛酸乳的理化性质指标、粘度、持水力、感官风味品质,试验期28天。[结果]贮藏第14天以前,对照组、试验组pH值不存在显著差异(P>0.05),第14~28天,试验组pH值显著低于对照组(P<0.05),第1~14天试验组滴定酸度显著高于对照组(P<0.05),第14天后两组逐渐酸化。随着贮藏时间延长,两组粘度逐渐升高,但第14天时呈下降趋势,贮藏第1、7、14、21天试验组粘度显著高于对照组(P<0.05)。贮藏期间第1~28天试验组持水力高于对照组。第7天后,对照组、试验组感官品质评分呈下降趋势。[结论]PWP能减缓贮藏期间牛酸乳粘度、持水力、风味品质下降,保持更高风味特性,具有较高开发和应用价值。
[Objective]In order to explore the effect of polymerized whey protein(PWP)on storage quality of bovine yogurt.[Method]This experiment took the samples of bovine yogurt without PWP as the control group and the samples of bovine yogurt with PWP as the experimental group,and tested the physicochemical properties,viscosity,water holding capacity and sensory flavor quality of bovine yogurt during storage.The experiment lasted for 28 days.[Result]There was no significant difference in pH value between the control group and the experimental group before the 14th day of storage(P>0.05).From 14th to 28th day of storage,the pH value of the experimental group was significantly lower than that of the control group(P<0.05),and the titre acidity of the experimental group was significantly higher than that of the control group from 1st to 14th day(P<0.05).After 14th day,both groups gradually acidified.With the extension of storage time,the viscosity of the samples in the two groups gradually increased,but it gradually decreased on the 14th day,and the viscosity of the samples in the experimental group was significantly higher than that in the control group on the 1st,7th,14th and 21st day of storage(P<0.05).During the storage period of 1st to 28th,the water holding capacity of the samples in the experimental group was higher than that in the control group.After the 7th day of storage,the sensory quality scores of the samples in the control group and the experimental group showed a downward trend.[Conclusion]The PWP could slow down the decline of viscosity,water holding capacity and flavor quality of bovine yogurt during storage,and maintain higher flavor characteristics,which have high development and application value.
作者
李召英
李云龙
LI Zhaoying;LI Yunlong(Shandong Province Yishui County Animal Disease Prevention and Control Center,Linyi Shandong 276400;Agricultural Comprehensive Law Enforcement Brigade,Yishui County,Linyi Shandong 276400)
出处
《中国乳业》
2024年第11期163-166,175,共5页
China Dairy
关键词
聚合乳清蛋白(PWP)
热改性
牛酸乳
贮藏品质
polymerized whey protein(PWP)
thermal modification
bovine yogurt
storage quality
