| 周 頔,徐登薇,宋 锐,徐 升,董艺凝,程 龙,刘 杰.低聚糖类益生元对炼乳品质的影响[J].食品安全质量检测学报,2022,13(18):5887-5894 |
| 低聚糖类益生元对炼乳品质的影响 |
| Effects of oligosaccharide prebiotics on the quality of condensed milk |
| 投稿时间：2022-07-04 修订日期：2022-09-14 |
| DOI： |
| 中文关键词: 炼乳 减糖 益生元 流变特性 质构特性 |
| 英文关键词:condensed milk reducing sugar prebiotics rheological property texture property |
| 基金项目:安徽省合成甜味剂清洁生产工程技术研究中心开放基金项目(2022HTQSZ01)、滁州市八大产业链强链补链攻坚项目(2021GJ011)、安徽省大学生创新创业项目(S202110377147) |
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| 中文摘要: |
| 目的 研究不同低聚糖类益生元替代蔗糖对炼乳品质的影响。方法 选用低聚果糖、低聚异麦芽糖、低聚木糖、低聚半乳糖4种低聚糖类益生元分别作为蔗糖替代物, 首先研究不同替代比的益生元炼乳体系质构、感官、色泽、晶体大小的变化, 得到较优的糖替代益生元; 而后通过静态流变学实验得到最佳糖替代益生元及替代比例。结果 与纯蔗糖炼乳相比, 低聚果糖炼乳黏性减小, 色泽无明显变化, 晶体长度增大, 消费者感官接受度高, 综合来看替代比15%以内接受度高; 低聚异麦芽糖炼乳浓稠度和黏度增大, 色泽无明显变化, 晶体长度增大, 消费者感官喜好度高, 综合来看替代比25%以内接受度高; 低聚木糖炼乳明亮度显著降低、黄度增加, 使得消费者感官喜好度下降; 低聚半乳糖的加入会使炼乳流动性变差, 应用局限性大。进一步通过静态流变学实验筛选最优益生元, 结果表明低聚异麦芽糖炼乳与纯蔗糖炼乳均表现出剪切稀化的假塑性行为, 且替代比15%以内黏度曲线均下降较为平缓, 因此低聚异麦芽糖是最佳糖替代益生元、最佳替代比为15%。结论 糖替代比15%的低聚异麦芽糖炼乳既满足了甜感需求, 又实现了减糖的目标, 此外益生元的加入赋予了炼乳更多的功能性。该研究可为炼乳产品的减糖开发提供一定的理论依据和技术支持。 |
| 英文摘要: |
| Objective To study the effects of different oligosaccharide prebiotics replacing sucrose on the quality of condensed milk. Methods Four kinds of oligosaccharides including fructooligosaccharide, isomalto- oligosaccharide, xylo-oligosaccharide and galactooligosaccharide were selected as sucrose substitutes respectively. The changes in texture, sensory, color and crystal size of prebiotic condensed milk with different substitution ratios were firstly studied to obtain the preferred sugar substitution prebiotics, and then the optimal sugar substitution prebiotic and substitution ratio were obtained by static rheological experiments. Results Compared with sweetened condensed milk, the fructooligosaccharide condensed milk was less viscous, with no significant changes in color, crystal size increased, high consumer taste approval, and a comprehensive view of the acceptance of the substitution ratio within 15%; the consistency and viscosity of condensed milk with isomalto-oligosaccharide increased, with no significant changes in color, the crystal length increased, the consumer sensory preference was high, and the comprehensive view was that the substitution ratio within 25% was highly acceptable; the brightness of the xylo-oligosaccharide condensed milk was decreased significantly and the yellowness increased, which made the sensory preference of consumers decreased; the addition of galactooligosaccharide made condensed milk fluidity worse and its application was limited. Further static rheological experiments showed that both isomalto-oligosaccharide condensed milk and sweetened condensed milk exhibited pseudoplastic behavior of shear thinning, and the viscosity curves decreased gently within 15% substitution ratio. Therefore, isomalto- oligosaccharide was the best sugar substitution prebiotic, and the best substitution ratio in condensed milk was 15%. Conclusion Sugar substitution ratio of 15% isomalto-oligosaccharide condensed milk not only meets the sweet taste demand, but also realizes the goal of reducing sugar. In addition, the addition of prebiotics gives condensed milk more functionality. This study can provide theoretical basis and technical support for the exploitation of sugar reduction in condensed milk. |
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