| 壳寡糖对酸乳发酵特性及感官品质的影响 |
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| 引用本文： | 纪小敏,葛家珲,韩姝葶,王婷婷,王宗继,李进国,毛学英.壳寡糖对酸乳发酵特性及感官品质的影响[J].乳业科学与技术,2017,40(4):6-10. |
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| 作者姓名： | 纪小敏 葛家珲 韩姝葶 王婷婷 王宗继 李进国 毛学英 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院, 北京, 100083, 山东卫康生物医药科技有限公司, 山东省壳寡糖工程技术研究中心, 山东 临沂 276017 |
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| 基金项目： | 北京市奶牛产业创新团队项目(BAIC06-2017) |
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| 摘 要： | 以壳寡糖质量浓度不同的酸乳为研究对象,探究壳寡糖对酸乳发酵特性及感官品质的影响。以pH值、滴定酸度、乳酸菌总数和流变特性为指标,研究壳寡糖对酸乳发酵特性的影响;以色泽、气味、组织状态和滋味为指标,评价壳寡糖对酸乳感官品质的影响。结果表明:壳寡糖质量浓度为50 mg/mL时,酸乳发酵过程中的滴定酸度值与对照组无显著差异(P>0.05),壳寡糖质量浓度为0～100 mg/mL时,酸乳发酵过程中的pH值变化与对照组相似(P>0.05);随着壳寡糖添加量的进一步提高,壳寡糖酸乳在相同发酵时间内与对照组样品相比具有更低的滴定酸度、乳酸菌总数和更高的pH值(P<0.05);当壳寡糖质量浓度为0～100 mg/mL时,酸乳的各感官指标评分与对照组无显著差异(P>0.05),且具有较优的风味。因此酸乳中壳寡糖的质量浓度为0～100 mg/mL时对酸乳的发酵特性和感官品质无不良影响,可将其应用于酸乳生产。
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| 关 键 词： | 壳寡糖 酸乳 发酵特性 感官品质 |
Effect of Chitooligosaccharide Addition on Fermentation and Sensory Properties of Yogurt |
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| JI Xiaomin,GE Jiahui,HAN Shuting,WANG Tingting,WANG Zongji,LI jinguo,MAO Xueying.Effect of Chitooligosaccharide Addition on Fermentation and Sensory Properties of Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2017,40(4):6-10. |
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| Authors: | JI Xiaomin GE Jiahui HAN Shuting WANG Tingting WANG Zongji LI jinguo MAO Xueying |
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| Institution: | (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2.Chitooligosaccharides Engineering Technology Research Center of Shandong Province,
Shandong Weikang Biomedical Technology Co. Ltd., Linyi 276017, China) |
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| Abstract: | The effect of chitooligoosaccharide on the fermentation and sensory properties of yogurt was investigated. The fermentation progress was assessed by measuring pH value, titratable acidity, lactic acid bacteria counts and rheological properties. The sensory quality was evaluated by flavor, taste, texture, and color. Results showed that the addition of 50 mg/mL chitooligosaccharide did not cause any significant difference in titratable acidity compared with the control group (P > 0.05). When chitooligosaccharide addition was lower than 100 mg/mL, there was no significant difference (P > 0.05) in pH value or sensory quality scores in comparison with the control group. Additionally, at the same fermentation time, lower titratable acidity and lactic acid bacteria counts and higher pH value were observed with increasing addition of chitooligosaccharide (P < 0.05). Chitooligosaccharide addition in the range of 0–100 mg/mL had no detrimental effect on the fermentation characterstics or quality of yoghurt and improved the flavor. Hence chitooligosaacharide can be used in the production of yogurt. |
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| Keywords: | chitooligosaccharide yogurt fermentation characteristics sensory quality |
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