食品科学 ›› 2008, Vol. 29 ›› Issue (8): 58-60.

• 基础研究 • 上一篇    下一篇

花粉活性物质对酸奶发酵与品质的影响

何余堂,刘畅,孙建华   

  1. 渤海大学生物与食品科学学院,辽宁省食品质量安全与功能性食品重点实验室
  • 出版日期:2008-08-15 发布日期:2011-08-26

Effects of Active Components in Pollen on Fermentation and Qualities of Yoghourt

 HE  Yu-Tang, LIU  Chang, SUN  Jian-Hua   

  1. College of Biotech and Food Science,Bohai University,Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food,Jinzhou 121000,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 本实验以破壁花粉和牛乳为原料,进行发酵,研制花粉酸奶。通过对酸奶产品的色泽、气味、滋味和组织状态等感官指标进行评定,研究花粉活性成分对酸奶发酵过程和酸奶感官品质的影响。结果表明,在发酵花粉酸奶与普通酸奶相比时,酸度上升较缓慢,但差异不大。花粉中的成分有助于提高酸奶的持水性和黏度,有利于改善酸奶的组织状态。与对照相比,添加1%花粉的酸奶具有较好的色泽、气味和组织状态等。添加2%和3%花粉的酸奶虽然在持水性和黏度上明显高于对照,但在感官评定中的综合评分并不理想。适量添加花粉既可增加酸奶的营养和保健功能,又可改良酸奶的品质。

关键词: 玉米花粉, 活性物质, 发酵过程, 品质

Abstract: In this study wall-broken corn pollen and raw milk were taken as the materials to produce pollen yoghourt. The yoghourt product was evaluated by sensory indexes such as color,taste,flavor and texture state to study effects of active components in corn pollen on its fermentation process and sensory qualities. The results showed that increasing rate of acidity in pollen yoghourt is slower than that of acidity in control yoghourt,but without obvious difference. Pollen components are beneficial to increase of water holding capacity and viscosity and improvement of texture state of yoghourt. The yoghourt added with 1% pollen has better color,taste,flavor and texture state in comparison with the control yoghourt. Although the yoghourt added with 2% or 3% pollen is significantly superior to the control in water holding capacity and viscosity,its total score of sensory evaluation is unsatisfactory. Suitable addition amount of pollen could not only increase nutritional and healthy functions of yoghourt but also improve its qualities.

Key words: corn pollen, active substance, fermentation process, quality