不同温度发酵无乳糖酸奶与普通酸奶差异性比较

doi:10.7506/spkx1002-6630-20190515-167

食品科学 ›› 2019, Vol. 40 ›› Issue (23): 79-90.doi: 10.7506/spkx1002-6630-20190515-167

不同温度发酵无乳糖酸奶与普通酸奶差异性比较

贾凌云，胡志和，薛璐，鲁丁强，赵旭飞，程凯丽，杨向丽

（天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134）

出版日期:2019-12-15 发布日期:2019-12-24
基金资助:
天津市科技计划项目（17ZXYENC00130）；天津市高等学校创新团队项目（TD13-5087）

Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures

JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli

(Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)

Online:2019-12-15 Published:2019-12-24

摘要/Abstract

摘要： 通过检测无乳糖酸奶与普通酸奶的酸度、黏度、活菌总数及色泽、滋味和气味的变化，系统比较无乳糖酸奶和普通酸奶的差异性。分别采用37 ℃和42 ℃发酵制备无乳糖酸奶和普通酸奶，检测其发酵和贮存期间酸度、黏度及活菌总数的变化趋势，结合电子鼻、电子舌、电子眼技术检测气味、滋味、色泽的变化。结果表明：发酵期间无乳糖酸奶的酸度增速较普通酸奶快，黏度增加值大。发酵结束后，37 ℃发酵的无乳糖酸奶的乳酸菌数量是普通酸奶的3.50 倍；42 ℃发酵的无乳糖酸奶乳酸菌数量是普通酸奶的2.30 倍。37 ℃发酵酸奶以4094色号为主；42 ℃发酵酸奶以4095色号为主；贮存21 d，酸奶的主色号比例会发生显著性变化（P＜0.05）。37 ℃发酵的无乳糖酸奶与普通酸奶贮存1 d，鲜、甜、苦味存在显著性差异（P＜0.05）；贮存21 d，酸、甜、咸、鲜、苦味均出现显著性差异（P＜0.05）。42 ℃发酵的两种酸奶，贮存1 d时酸、甜、咸、苦味存在显著差异（P＜0.05）；贮存21 d时酸、甜、咸、鲜、苦味均出现显著性差异（P＜0.05）。此外，37 ℃发酵的无乳糖酸奶与普通酸奶在2,3-丁二酮、3-羟基-2-丁酮、乙醇、2-丁酮等气味成分上存在显著性差异（P＜0.05）；42 ℃发酵的两种酸奶在乙醇及2-丁酮上存在显著性差异（P＜0.05）；4 种酸奶在气味上均存在显著性差异（P＜0.05）。综上，不同温度发酵的酸奶之间存在显著性差异，且相同温度发酵的无乳糖酸奶和普通酸奶之间也存在显著性差异。

关键词: 无乳糖酸奶, 普通酸奶, 感官品质, 差异性比较

Abstract: The objective of this work was to systematically compare lactose-free yoghurt and plain yoghurt for differences in acidity, viscosity, total viable count (TVC), color, taste, and odor. The yogurts were prepared at 37 or 42 ℃. The trends of acidity, viscosity and TVC during the fermentation and storage period were detected. An electronic nose, an electronic tongue and an electronic eye were used for testing the odor, taste and color, respectively. The results showed that the acidity and viscosity of lactose-free yogurt increased faster than those of plain yogurt during the fermentation period. At the end of fermentation at 37 or 42 ℃, the quantity of lactic acid bacteria in lactose-free yogurt was 3.50 and 2.30 times as high as that in plain yogurt, respectively. The dominant color of yogurt fermented at 37 ℃ was number 4094 compared to number 4095 for yogurt fermented at 42 ℃. After storage for 21 days, the main color number ratio significantly changed (P < 0.05). Comparison between lactose-free yogurt and plain yogurt fermented at 37 ℃ after storage for 1 day showed a significant difference in umami, sweetness, and bitterness (P < 0.05); and in sourness, sweetness, saltiness, umami, and bitterness after storage for 21 days (P < 0.05). Comparison between the yogurts fermented at 42 ℃ after storage for 1 day exhibited a significant difference in sourness, sweetness, saltiness and bitterness (P < 0.05); and in sourness, sweetness, saltiness, umami and bitterness after storage for 21 days (P < 0.05). Furthermore, there was a significant difference between the yogurts fermented at 37 ℃ in the contents of odor components like 2,3-butanedione, 3-hydroxy-2-butanone, ethyl alcohol, and 2-butanone (P < 0.05). A significant difference was found between the yogurts fermented at 42 ℃ in the contents of ethyl alcohol and 2-butanone (P < 0.05). The four yogurts significantly differed in odor (P < 0.05). Therefore, samples of each yogurt fermented at different temperatures were significantly different from each other, and so were lactose-free yogurt and plain yogurt fermented at the same temperature.

Key words: lactose-free yogurt, plain yogurt, sensory quality, comparison of differences

中图分类号:

TS252.5

贾凌云，胡志和，薛璐，鲁丁强，赵旭飞，程凯丽，杨向丽. 不同温度发酵无乳糖酸奶与普通酸奶差异性比较[J]. 食品科学, 2019, 40(23): 79-90.

JIA Lingyun, HU Zhihe, XUE Lu, LU Dingqiang, ZHAO Xufei, CHENG Kaili, YANG Xiangli. Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures[J]. FOOD SCIENCE, 2019, 40(23): 79-90.

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不同温度发酵无乳糖酸奶与普通酸奶差异性比较

Comparison of Lactose-Free and Plain Yoghurt Fermented at Different Temperatures

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