脱脂乳的氧化交联处理以及对凝固型酸奶流变学的影响

摘要

利用辣根过氧化物酶处理脱脂乳并制备凝固型酸奶，采用流变仪对脱脂乳和所制备的酸奶样品进行流变特性对比研究。研究结果表明：辣根过氧化物酶处理、阿魏酸的添加影响脱脂乳和酸奶样品的流变特性；脱脂乳的表观黏度和黏弹性均增加，同时，所得到的凝固型酸奶的表观黏度、触变性和黏弹性也都增加。研究结果显示，脱脂乳的辣根过氧化物酶处理可以作为一个改善凝固性酸奶流变学品质的技术手段。%Skimmed milk was treated with horseradish peroxidase or/and ferulic acid, and used to prepare setyoghurt. The rheological properties of the skimmed milk and the set-yoghurt prepared were measured with a Rheometer. The analysis results showed that treatment of skimmed milk with horseradish peroxidase or/and ferulic acid had clear influence on the rheological properties of the skimmed milk and the set-yoghurt prepared. The apparent viscosity and viscoelastic behavior of the skimmed milk were increased, meanwhile, the apparent viscosity, thixotropy and viscoelastic behavior of the prepared yoghurt samples were also enhanced. The present work indicates that horseradish peroxidase plus ferulic acid treatment of skimmed milk might be a new approach to improve the rheological properties of the set-yoghurt.