燕麦<i>β</i>-葡聚糖对凝固型酸奶发酵特性及贮藏品质的影响

李真; 张钰; 蔡杰; 杨勇; 索标; 艾志录

doi:10.12187/2025.02.003

April 2025

Article Contents

LI Zhen, ZHANG Yu, CAI Jie, et al. Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt[J]. Journal of Light Industry, 2025, 40(2): 23-30. doi: 10.12187/2025.02.003

Citation: LI Zhen, ZHANG Yu, CAI Jie, et al. Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt[J]. Journal of Light Industry, 2025, 40(2): 23-30. doi: 10.12187/2025.02.003 shu

Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt

LI Zhen ^1,2 ,
ZHANG Yu ¹ ,
CAI Jie ¹ ,
YANG Yong ^1,2 ,
SUO Biao ^1,2 ,
AI Zhilu ^1,2,,

1. College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, China;
2. Henan Engineering Laboratory of Quick-frozen Flour-rice and Prepared Food, Zhengzhou 450002, China

Corresponding author: AI Zhilu, zhilafood@sina.com
Received Date: 2024-08-22
Accepted Date: 2024-12-24

Abstract

The set yoghurt was prepared by incorporating skim milk powder into an aqueous solution of oat β-glucan (OBG) at varying concentrations. The pH value, acidity, rheological properties, water holding capacity (WHC), and viable counts of lactic acid bacteria were assessed to investigate the impact of OBG on the fermentation characteristics and storage quality of set yoghurt. The results indicated that, compared to the control group, OBG had no significant effect on pH value during fermentation (P>0.05). However, it significantly reduced the acidity of set yoghurt during late fermentation (6~8 h) and 24 hours post-ripening (P<0.05), and significantly increased the WHC of yoghurt after 24 hours post-ripening (P<0.05). The energy storage modulus (G') and loss modulus (G″) for set yoghurt containing 0.4% OBG after 24 hours post-ripening were optimal, it had better viscoelasticity and sensory quality. As storage time extended, the viable counts of lactic acid bacteria in both experimental and control groups initially increased before subsequently decreasing. And the viable counts of lactic acid bacteria in the yoghurt from the 0.4% OBG group maintained the highest (9.12 log CFU/mL) by day 15. Therefore, incorporating an appropriate amount of OBG not only could enhance the fermentation performance of set yoghurt but also significantly improve its overall quality while protecting lactic acid bacteria within the product.
- Oat β-glucan,
- lactic acid bacteria,
- set yoghurt,
- fermentation characteristic,
- storage quality
References
1. [1]
  田硕,王晋伟,孔祥云,等.挤压处理的麦麸对酸奶品质的影响[J].食品研究与开发,2024,45(9):127-133.
2. [2]
  魏光强,陈越,卓加珍,等.酸奶发酵和冷藏过程中品质评价及主要风味成分变化分析[J].食品与发酵工业,2019,45(18):113-119.
3. [3]
  单晓丽,程敏,孙涛,等.货架期内搅拌型酸奶中乳酸菌的检测及其质量分析[J].食品与发酵科技,2010,46(4):82-84
  ,87.
4. [4]
  SHOUKAT M,SORRENTINO A.Cereal β-glucan:A promising prebiotic polysaccharide and its impact on the gut health[J].International Journal of Food Science & Technology,2021,56(5):2088-2097.
5. [5]
  国家卫生和计划生育委员会.关于批准番茄籽油等9种新食品原料的公告[J].中国食品卫生杂志,2015,27(1):84.
6. [6]
  ZHAO P Y,LI N N,CHEN L Y,et al.Effects of oat β-glucan on the textural and sensory properties of low-fat set type pea protein yogurt[J].Molecules,2023,28(7):3067.
7. [7]
  EDO G I,NDUDI W,MAKIA R S,et al.Beta-glucan:An overview in biological activities,derivatives,properties,modifications and current advancements in food,health and industrial applications[J].Process Biochemistry,2024,147:347-370.
8. [8]
  BRENNAN C S,TUDORICA C M.Carbohydrate-based fat replacers in the modification of the rheological,textural and sensory quality of yoghurt:Comparative study of the utilisation of barley beta-glucan,guar gum and inulin[J].International Journal of Food Science and Technology,2008,43(5):824-833.
9. [9]
  黄苑怡,劳晓,刘勇勇,等.燕麦β-葡聚糖添加对酸奶质构及流变特性的影响[J].工业微生物,2023,53(3):113-119.
10. [10]
  梁莹,崔炳群,张素娟.燕麦β-葡聚糖在发酵酸奶中的应用[J].中国食品添加剂,2011,22(1):178-181.
11. [11]
  LAZARIDOU A,SERAFEIMIDOU A,BILIADERIS C G,et al.Structure development and acidification kinetics in fermented milk containing oat β-glucan,a yogurt culture and a probiotic strain[J].Food Hydrocolloids,2014,39:204-214.
12. [12]
  杨晨芝,郝静,丁霄,等.桦褐孔菌多糖对乳酸菌发酵及酸奶品质的影响[J].中国乳品工业,2020,48(11):22-25.
13. [13]
  XU X Y,CUI H T,XU J X,et al.Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco[J].Journal of Food Science,2023,88(7):2796-2806.
14. [14]
  常翠华,胡欣诺,杨严俊.蛋清蛋白颗粒填充对低脂酸奶物性特征的影响[J].食品与发酵工业,2023,49(5):178-184.
15. [15]
  SALEH A,MOHAMED A A,ALAMRI M S,et al.Effect of different starches on the rheological,sensory and storage attributes of non-fat set yogurt[J].Foods,2020,9(1):61.
16. [16]
  李海平,周登云,付荷蓉,等.滑菇多糖对发酵酸奶品质的影响[J].食品与发酵工业,2019,45(7):188-194.
17. [17]
  ALJEWICZ M,MAJCHER M,NALEPA B.A comprehensive study of the impacts of oat β-glucan and bacterial curdlan on the activity of commercial starter culture in yogurt[J].Molecules,2020,25(22):5411.
18. [18]
  张莉,陈炼红,张岩,等.复合稳定剂对牦牛酸奶后熟过程中风味的影响[J].食品工业,2022,43(1):228-232.
19. [19]
  徐成勇,吴昊,郑思聪,等.酸乳后酸化影响因子的初步研究[J].食品与发酵工业,2006,32(12):10-14.
20. [20]
  CUI H T,LI J,XU X Y,et al.Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock[J].International Journal of Food Science & Technology,2022,57(2):908-919.
21. [21]
  HEYDARI S,AMIRI-RIGI A,EHSANI M R,et al.Rheological behaviour,sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics[J].International Journal of Dairy Technology,2018,71(S1):175-184.
22. [22]
  杨淑妮.全谷物酸牛奶的制备与功能性研究[D].广州:华南理工大学,2016.
23. [23]
  许英瑞,朱妍丽,马瑞娟,等.活性多糖在发酵乳中的应用研究进展[J].乳业科学与技术,2021,44(2):26-30.
24. [24]
  吴俊霞,程建明,薛峰.枸杞大豆蛋白植物基酸奶理化性质研究[J].食品与发酵工业,2023,49(10):193-198.
25. [25]
  QU X Q,NAZARENKO Y,YANG W,et al.Effect of oat β-glucan on the rheological characteristics and microstructure of set-type yogurt[J].Molecules,2021,26(16):4752.
26. [26]
  XU K,GUO M M,DU J H,et al.Okra polysaccharide:Effect on the texture and microstructure of set yoghurt as a new natural stabilizer[J].International Journal of Biological Macromolecules,2019,133:117-126.
27. [27]
  LIN Y,XU Q L,LI X M,et al.Tremella fuciformis polysaccharides as a fat substitute on the rheological,texture and sensory attributes of low-fat yogurt[J].Current Research in Food Science,2022,5:1061-1070.
28. [28]
  KAUR R,RIAR C S.Sensory,rheological and chemical characteristics during storage of set type full fat yoghurt fortified with barley β-glucan[J].Journal of Food Science and Technology,2020,57(1):41-51.
29. [29]
  YANG J J,SUN J W,YAN J Y,et al.Impact of Potentilla anserine polysaccharide on storage properties of probiotic yak yoghurt[J].International Dairy Journal,2023,141:105585.
30. [30]
  GYAWALI R,IBRAHIM S A.Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt[J].Trends in Food Science & Technology,2016,56:61-76.
31. [31]
  WANG J,LIU B Y,QI Y,et al.Impact of Auricularia cornea var.Li polysaccharides on the physicochemical,textual,flavor,and antioxidant properties of set yogurt[J].International Journal of Biological Macromolecules,2022,206:148-158.
32. [32]
  SRISUVOR N,CHINPRAHAST N,PRAKITCHAIWATTANA C,et al.Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana pure[J].LWT-Food Science and Technology,2013,51(1):30-36.
33. [33]
  BASYIGIT K G,AKPINAR K D.Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains[J].Journal of Food Science and Technology,2016,53(1):864-871.
34. [34]
  GEE V L,VASANTHAN T,TEMELLI F.Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures[J].International Dairy Journal,2007,17(9):1083-1088.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(133) PDF downloads(2) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com