低聚果糖对低脂凝固型发酵乳品质的影响研究

利用低聚果糖作为脂肪替代物，低聚果糖按照1%、2%和3%的比例加入到低脂凝固型发酵乳中，考察低聚果糖对低脂凝固型发酵乳酸度、硬度、黏度、持水率、脱水收缩率、颜色和感官评价等的影响。结果表明，冷藏过程中，低聚果糖的添加可以有效改善低脂凝固型发酵乳pH值偏高、滴定酸度偏低的问题；增加低脂凝固型发酵乳的硬度，利于凝固型酸奶发酵过程中的成型；降低低脂凝固型发酵乳的黏度；增加持水率和降低脱水收缩率，提高低脂凝固型发酵乳的稳定性；避免由脂肪氧化产生的变红趋势。在感官评价方面，低聚果糖可以改善低脂凝固型发酵乳的颜色和外观，但在整体接受度、风味和气味方面与全脂发酵乳仍有差距。

Effect of fructooligosaccharide on the quality of low fat set-style yogurt

Using fructooligosaccharide as fat replacer,the fructooligosaccharide was added to low fat set-style yoghurt with the ratio of 1%,2%and 3%,and the effects of fructooligosaccharide on acidity,hardness,viscosity,water holding ratio,syneresis ratio,color and sensory evaluation of low fat set-style yoghurt were investigated.The results showed that during cold storage,the problems of high pH and low titrated acidity of low fat set-style yoghurt could be effectively improved by adding fructosoligosaccharide;the hardness increased,which was beneficial to the forming in the fermentation process of set-style yogurt;the viscosity decreased;the water holding ratio increased,and the syneresis ratio decreased to improve the stability of low fat set-style yoghurt;the reddening tendency caused by fat oxidation was avoided.For sensory evaluation,the color and appearance of the low fat set-style yoghurt were improved by adding fructooligosaccharide.However,there were some disadvantages in terms of overall acceptability,flavor and smell compared with the full-fat yogurt.