聚葡萄糖对酸水牛奶贮藏品质的影响

摘要

[目的]为了提高酸水牛奶的口感和保质期,研究聚葡萄糖对酸水牛奶贮藏期品质的影响.[方法]选择优质脱脂水牛乳为原料制作聚葡萄糖酸水牛奶,并以同批次全脂、脱脂酸水牛奶为对照组,在6~7℃冷藏条件下贮藏18 d,每隔3 d测定滴定酸度、持水力、乳酸菌总数、感官评价、质构特性等指标.[结果]聚葡萄糖能够延缓酸奶的后酸化过程;具有良好的持水保湿性;能促进乳酸菌的生长,增加产品中益生菌的数量;显著提高凝固型酸水牛奶的表观和质地;聚葡萄糖酸水牛奶的硬度、粘附性、咀嚼性合适.[结论]聚葡萄糖能够作为代脂益生元应用于酸奶中,并能延长凝固型酸水牛奶的保质期.%[Objective]In order to improve the taste and the shelf life of buffalo milk yogurt,the effect of polydextrose was studied.[Methods]The high quality buffalo skim milk was selected as raw material to produce polydextrose buffalo milk yogurt,and the same batch of full-fat and skimmed buffalo milk yogurts was used as the control group.The yogurts were stored in 6-7℃ for 18 d.The titration acidity,water-holding capacity,total number of lactobacillus,sensory evaluation,texture properties and other indicators in yogurts were determined every 3 d.[Results]Polydextrose could slow the post-acidification process of yogurt and extend the shelf life of yogurt.Its good moister-holding capability could keep foods quality in some degree.Polydextrose had a capability of improving the growth of lactobacillus and increasing the number of probiotics in yogurts.Polydextrose could significantly improve the appearance and texture of solid buffalo milk yogurt.Polydextrose buffalo milk yogurt fitted the need of Chinese consumers for texture and oral feel of yogurt because of its good texture,such as hardness,gumminess and chewiness.[Conclusion]Polydextrose was used in yogurt as a fat substitute prebiotics and extended the shelf life of solidified buffalo milk yogurt.