蛋白质强化对搅拌型酸奶品质特性的影响

doi:10.7506/spkx1002-6630-201105030

食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 132-136.doi: 10.7506/spkx1002-6630-201105030

蛋白质强化对搅拌型酸奶品质特性的影响

蔡蕊¹,宋春花²,李汴生¹,阮征¹

1.华南理工大学轻工与食品学院 2.安利(中国)日用品有限公司

收稿日期:2010-07-16 修回日期:2011-02-14 出版日期:2011-03-15 发布日期:2011-03-03
通讯作者: 李汴生 E-mail:febshli@scut.edu.cn
基金资助:
国家“863”计划重点项目(2007AA100405)

Effect of Protein Fortification on Texture Quality of Stirred Yogurt

CAI Rui1，SONG Chun-hua2，LI Bian-sheng1,*，RUAN Zheng1

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China；
2. Amway (China) Co. Ltd., Guangzhou 510730, China

Received:2010-07-16 Revised:2011-02-14 Online:2011-03-15 Published:2011-03-03
Contact: LI Bian-sheng E-mail:febshli@scut.edu.cn

摘要/Abstract

摘要： 为了研究蛋白质强化对搅拌型酸奶品质特性的影响，以脱脂奶粉(SMP)和乳清浓缩蛋白-80(WPC-80)作为蛋白源，研究了强化不同种类及不同含量(2.7%、3.1%、3.5%、3.9%)的蛋白质强化对搅拌型酸奶感官品质、黏度和持水性的影响。结果表明：用SMP和WPC-80强化原料乳的蛋白质均可提高搅拌型酸奶的感官品质、黏度和持水性；比较同种蛋白源、不同蛋白质强化水平制得的搅拌型酸奶，其组织状态变化明显，风味稍有变化，色泽保持不变；酸奶的黏度和持水性都随蛋白质水平的上升而显著提高。SMP强化蛋白质含量至2.7%时，酸奶的感官品质最好；WPC-80含量则在3.5%时，酸奶的感官品质最好。同一蛋白质水平、不同强化蛋白相比较，WPC-80强化酸奶比SMP有更好的感官品质和更高的持水性，而SMP强化则得到更高的黏度值；从感官评定的黏稠度得分和测得的黏度值对比得出，搅拌型酸奶的黏度并不是越高越好，最佳黏度值在537～712mPa·s之间。实验中搅拌型酸奶的最佳蛋白强化配方为WPC-80强化蛋白质含量3.5%。

关键词: 酸奶, 蛋白质强化, 感官品质, 黏度, 持水性

Abstract: The aim of this work was to study the effect of milk protein fortification on the sensory quality, viscosity and water holding capacity (WHC) of stirred yogurt, where reconstituted milk was fortified with skim milk powder (SMP) or whey protein concentrate (WPC-80) to different protein contents of 2.7%, 3.1%, 3.5% and 3.9%, respectively. The results showed that the quality, viscosity and WHC of stirred yogurt were significantly improved after protein fortification with SMP or WPC-80. Stirred yogurts fortified with different levels of SMP showed an obvious difference in texture, a slight difference in flavor, and no difference in color. Identical results were found for fortification with different levels of WPC-80. In addition, the viscosity and WHC of yogurt were both dramatically elevated as the fortification level increased. Protein fortification with SMP at 2.7% provided the best sensory quality of yogurt, and the amount of WPC-80 addition for the best sensory quality of yogurt was 3.5%. WPC-80 was more beneficial to the sensory quality and WHC of yogurt than SMP at the same fortification levels, while SMP fortification provided higher viscosity. Based on a comparison between perceived and instrumentally measured viscosity values, stirred yoghurt with higher viscosity did not necessarily have better quality, and the best viscosity was between 537 mPa·s and 712 mPa·s. It can be concluded from this study that the best protein fortification protocol for stirred yoghurt is adding WPC-80 at 3.5%.

Key words: yogurt, protein fortification, sensory quality, viscosity, water holding capacity

中图分类号:

TS252.54

蔡蕊1，宋春花2，李汴生1,*，阮征1. 蛋白质强化对搅拌型酸奶品质特性的影响[J]. 食品科学, 2011, 32(5 ): 132-136.

CAI Rui1，SONG Chun-hua2，LI Bian-sheng1,*，RUAN Zheng1. Effect of Protein Fortification on Texture Quality of Stirred Yogurt[J]. FOOD SCIENCE, 2011, 32(5 ): 132-136.

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蛋白质强化对搅拌型酸奶品质特性的影响

Effect of Protein Fortification on Texture Quality of Stirred Yogurt

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