低聚糖类益生元对炼乳品质的影响

目的 为实现炼乳的减糖，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、低聚半乳糖四种低聚糖类益生元分别作为蔗糖替代物，研究不同替代比的益生元炼乳体系质构、流变、感官、色泽、晶体大小的变化，得到最佳糖替代益生元及替代比例。结果 综合考虑质构、色泽、晶体大小、喜好度排序感官四种指标表明，低聚果糖炼乳和低聚异麦芽糖炼乳品质较为优良，其中低聚果糖炼乳可接受的替代比为15%以内、低聚异麦芽糖炼乳可接受的替代比为25%以内。进一步通过静态流变学试验表明低聚异麦芽糖是最佳糖替代物质，在炼乳体系中其最佳替代比为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。

Effects of oligosaccharide prebiotics on the quality of condensed milk

Objective In order to reduce sugar in condensed milk, the effect of different oligosaccharide prebiotics replacing sucrose on the quality of condensed milk was studied. Methods Four oligosaccharides including fructooligosaccharide, isomalto-oligosaccharide, xylo-oligosaccharide and galactooligosaccharide were selected as sucrose substitutes respectively. The changes of texture, rheology, sensory, color and crystal size of prebiotic condensed milk with different substitution ratios were studied to obtain the best sugar substituted prebiotics and substitution ratio. Results Comprehensively considering the texture, color, crystal size and sensory indicators, the quality of fructooligosaccharide condensed milk and isomalto-oligosaccharide condensed milk is relatively good, in which the acceptable substitution ratio of fructooligosaccharide condensed milk is within 15%, and the acceptable substitution ratio of isomalto-oligosaccharide condensed milk is within 25%. Further static rheological results showed that isomalto-oligosaccharide was the best substitute for sugar, and the best substitute ratio was 15% in condensed milk. 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.