燕麦β-葡聚糖对凝固型酸奶发酵特性及贮藏品质的影响
Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt
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摘要: 在不同质量分数的燕麦β-葡聚糖(Oat β-glucan,OBG)水溶液中加入脱脂奶粉制备凝固型酸奶,并测定其pH值、酸度、流变特性、持水力(WHC)、乳酸菌活菌数等,考查OBG对凝固型酸奶发酵特性及贮藏品质的影响。结果表明:与对照组相比,OBG对发酵期间的pH值无显著性影响(P>0.05),但会显著降低发酵后期(6~8 h)和后熟24 h酸奶的酸度(P<0.05),且显著增加后熟24 h酸奶的WHC (P<0.05)。添加质量分数为0.4%的OBG可使后熟24 h酸奶表现出更高的储能模量(G')和损耗模量(G″),即黏弹性较佳,感官品质也较优;随着贮藏时间的延长,实验组和对照组的乳酸菌活菌数均呈先升高后降低的趋势,且当贮藏15 d时,0.4% OBG组的乳酸菌活菌数最多(9.12 log CFU/mL)。因此,适量添加OBG不仅能增强凝固型酸奶的发酵特性,还能显著提升其贮藏品质,并对凝固型酸奶中的乳酸菌起到保护作用。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.
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Key words:
- Oat β-glucan /
- lactic acid bacteria /
- set yoghurt /
- fermentation characteristic /
- storage quality
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