高压微射流对姜汁黑豆酸奶流变学特性的影响

摘要

Ginger juice & black soybean yogurt was prepared by the fermentation of Lactobacillus helveticus LH-B02,Lactobacillus casei L casei-01 and L.casei NO1 combined with Streptococcus thermophilus ST3.Effects of high-pressure microfluidization on physicochemical,rheological and microstructural properties of probiotic ginger juice-black soybean yogurt were studied.Results indicated that high-pressure microfluidization increased acid production,water holding capacity,and improved rheological properties of yogurt,and a stronger viscoelastic and shear-thinning properties,higher G',G" and yield stress,as well as a denser microstructure.Ginger juice & black soybean yogurt sample fermented by a combination of L.casei-NO1 and S.thermophilus ST3 had the highest acceptability score (8.54),the titratable acidity value was 83.88 °T,water holding capacity was 86.66％,yield stress (τ0) was 8.94 Pa and apparent viscosity (η50) was 0.26 Pa·s,respectively.%以生姜和黑豆为原料,利用瑞士乳杆菌(Lactobacillus helveticus) LH-B02、干酪乳杆菌(Lactobacillus casei)L casei-01、干酪乳杆菌NO1分别与嗜热链球菌ST3组合发酵制备姜汁黑豆酸奶样品,研究了高压微射处理对姜汁黑豆酸奶理化性质、流变学特性和微观结构的影响.结果表明,高压微射流均质能够明显提高酸奶的酸度和持水力,改善酸奶的流变学特性、黏弹性,并使剪切稀化特性明显增强,其中弹性模量、粘性模量及屈服应力τ0明显提高,微观结构更加致密.其中以干酪乳杆菌NO1和嗜热链球菌ST3制备的姜汁黑豆酸奶总体可接受性最好(评分为8.54),酸度为83.88°T、持水力为86.66％、屈服应力τ0为8.94 Pa、表观黏度η50值为0.26 Pa·s.