| 蛋白质强化对搅拌型酸奶品质特性的影响 |
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| 引用本文： | 蔡蕊,宋春花,李汴生,阮征.蛋白质强化对搅拌型酸奶品质特性的影响[J].食品科学,2011(5). |
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| 作者姓名： | 蔡蕊 宋春花 李汴生 阮征 |
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| 作者单位： | 华南理工大学轻工与食品学院;安利(中国)日用品有限公司; |
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| 基金项目： | 国家“863”计划重点项目(2007AA100405) |
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| 摘 要： | 为了研究蛋白质强化对搅拌型酸奶品质特性的影响,以脱脂奶粉(SMP)和乳清浓缩蛋白-80(WPC-80)作为蛋白源,研究了强化不同种类及不同含量(2.7%、3.1%、3.5%、3.9%)的蛋白质强化对搅拌型酸奶感官品质、黏度和持水性的影响。结果表明:用SMP和WPC-80强化原料乳的蛋白质均可提高搅拌型酸奶的感官品质、黏度和持水性;比较同种蛋白源、不同蛋白质强化水平制得的搅拌型酸奶,其组织状态变化明显,风味稍有变化,色泽保持不变;酸奶的黏度和持水性都随蛋白质水平的上升而显著提高。SMP强化蛋白质含量至2.7%时,酸奶的感官品质最好;WPC-80含量则在3.5%时,酸奶的感官品质最好。同一蛋白质水平、不同强化蛋白相比较,WPC-80强化酸奶比SMP有更好的感官品质和更高的持水性,而SMP强化则得到更高的黏度值;从感官评定的黏稠度得分和测得的黏度值对比得出,搅拌型酸奶的黏度并不是越高越好,最佳黏度值在537～712mPa.s之间。实验中搅拌型酸奶的最佳蛋白强化配方为WPC-80强化蛋白质含量3.5%。
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| 关 键 词： | 酸奶 蛋白质强化 感官品质 黏度 持水性 |
Effect of Protein Fortification on Texture Quality of Stirred Yogurt |
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| CAI Rui,SONG Chun-hua,LI Bian-sheng,RUAN Zheng Co.Ltd.,Guangzhou ,China.Effect of Protein Fortification on Texture Quality of Stirred Yogurt[J].Food Science,2011(5). |
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| Authors: | CAI Rui SONG Chun-hua LI Bian-sheng RUAN Zheng CoLtd Guangzhou China |
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| Affiliation: | CAI Rui1,SONG Chun-hua2,LI Bian-sheng1,*,RUAN Zheng1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China,2.Amway(China) Co.Ltd.,Guangzhou 510730,China) |
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| Abstract: | The aim of this work was to study the effect of milk protein fortification on the sensory quality,viscosity and water holding capacity(WHC) of stirred yogurt,where reconstituted milk was fortified with skim milk powder(SMP) or whey protein concentrate(WPC-80) to different protein contents of 2.7%,3.1%,3.5% and 3.9%,respectively.The results showed that the quality,viscosity and WHC of stirred yogurt were significantly improved after protein fortification with SMP or WPC-80.Stirred yogurts fortified with diff... |
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| Keywords: | yogurt protein fortification sensory quality viscosity water holding capacity |
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