魔芋寡糖对酸奶品质及贮藏期间乳酸菌数量的影响
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摘要
研制添加了不同含量魔芋寡糖的酸奶,测定酸奶的酸度和持水力,采用流变仪和质构仪对酸奶的表观黏度、硬度、稠度、内聚性和黏度进行测定,并对贮藏期间的乳酸菌数量进行计数,以此评价魔芋寡糖对酸奶品质的影响。结果表明,魔芋寡糖添加量为0. 8%(质量分数)时的酸奶具有最佳品质:酸度为78°T,持水力达到82%,硬度为(63. 00±1. 59) g,稠度为(480. 16±14. 27) g·s,内聚性为(83. 31±2. 99) g,黏度为(83. 79±1. 79) g·s,3种乳酸菌的活菌数在贮藏14 d后均显著高于对照组,此结果为开发新型功能性酸奶奠定了一定理论基础。
In order to determine the effects of konjac oligosaccharides on yogurt quality,the yogurt was prepared by adding different concentrations of konjac oligosaccharides. The acidity,water holding capacity,apparent viscosity,hardness,consistency,cohesion,and viscosity of the yogurt were measured. The population of living lactic acid bacteria( LAB) during storage was also detected. It was found that 0. 8% konjac oligosaccharides gave the yogurt excellent quality,including good acidity( 78 °T),water holding capacity( 82%),hardness( 63. 00 ± 1. 59) g,consistency( 480. 16 ± 14. 27) g·s,cohesion( 83. 31 ± 2. 99) g,and viscosity( 83. 79 ± 1. 79) g·s. Moreover,the living LAB after storing for 14 d were significantly higher than that of the control. This study provides a theoretical basis for developing a new functional yogurt.
In order to determine the effects of konjac oligosaccharides on yogurt quality,the yogurt was prepared by adding different concentrations of konjac oligosaccharides. The acidity,water holding capacity,apparent viscosity,hardness,consistency,cohesion,and viscosity of the yogurt were measured. The population of living lactic acid bacteria( LAB) during storage was also detected. It was found that 0. 8% konjac oligosaccharides gave the yogurt excellent quality,including good acidity( 78 °T),water holding capacity( 82%),hardness( 63. 00 ± 1. 59) g,consistency( 480. 16 ± 14. 27) g·s,cohesion( 83. 31 ± 2. 99) g,and viscosity( 83. 79 ± 1. 79) g·s. Moreover,the living LAB after storing for 14 d were significantly higher than that of the control. This study provides a theoretical basis for developing a new functional yogurt.
引文
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[12]陈如琪.麦精纤维低聚糖的测定及其对酸奶品质影响的机理研究[D].上海:华东理工大学,2013.
[13]GB4789. 35—2016,食品安全国家标准《食品微生物学检验乳酸菌检验》[S].北京:中国标准出版社,2016.
[14]GB5009. 239—2016,食品安全国家标准《食品中水分的测定》[S].北京:中国标准出版社,2016.
[15]CELIK S,BAKIRCI I. Some properties of yoghurt produced by adding mulberry pekmez(concentrated juice)[J]. International Journal of Dairy Technology,2003,56(1):26-29.
[16]李勇超,刘瑞雪,李亚琦,等.添加魔芋低聚糖对益生菌增殖和酸奶品质的影响[J].中国乳品工业,2016,44(5):62-64.
[17]FARINDE E O,ADESETAN T O,OBATOLU V A,et al.Chemical and microbial properties of yogurt processed from cow’s milk and soymilk[J]. Journal of Food Processing and Preservation,2009,33(2):245-254.
[18]CRISPíN-ISIDRO G,LOBATO-CALLEROS C,ESPINOSA-ANDREWS H,et al. Effect of inulin and agave fructans addition on the rheological,microstructural and sensory properties of reduced-fat stirred yogurt[J]. LWTFood Science and Technology,2014,62(1):438-444.
[19]DAI Shuhong,CORKE H,SHAH N P. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt[J]. Journal of Dairy Science,2016,99(9):7 063-7 074.
[20]WANG C,XU M,LV W P,et al. Study on rheological behavior of konjac glucomannan[J]. Applied Mechanics&Materials,2012,33:25-30.
[2]CONNOLLY M L,LOVEGROVE J A,TUOHY K M. Konjac glucomannan hydrolysate beneficially modulates bacterial composition and activity within the faecal microbiota[J].Journal of Functional Foods,2010,2(3):219-224.
[3]TESTER R F,Al-GHAZZEWI F H. Mannans and health,with a special focus on glucomannans[J]. Food Research International,2013,50(1):384-391.
[4]AL-GHAZZEWI F H,KHANNA S,TESTER R F,et al.The potential use of hydrolysed konjac glucomannan as a prebiotic[J]. Journal of the Science of Food and Agriculture,2010,87(9):1 758-1 766.
[5]XU Q,CHAO Y L,WAN Q B. Health benefit application of functional oligosaccharides[J]. Carbohydrate Polymers,2009,77(3):435-441.
[6]SUWANNAPORN P,THEPWONG K,TESTER R,et al.Tolerance and nutritional therapy of dietary fibre from konjac glucomanna hydrolysates for patients with inflammatory bowel disease(IBD)[J]. Bioactive Carbohydrates and Dietary Fibre,2013,2(2):93-98.
[7]ZHANG L,WU Y,WANG L,et al. Effects of Oxidized Konjac glucomannan(OKGM)on growth and immune function of Schizothorax prenanti[J]. Fish&shellfish immunology,2013,35(4):1 105-1 110.
[8]GAUNA A.国外酸奶发展潮流及益生菌的应用[J].中国乳业,2016(2):18.
[9]张素敏,薛凌云,王晓闻.海藻糖功能性酸奶的研制及风味物质与质构特性的分析[J].食品与发酵工业,2018,44(6):145-151.
[10]陈晓霞,陆利霞,林丽军,等.抗性糊精对凝固型酸奶品质的影响[J].食品与发酵工业,2016,42(9):91-97.
[11]SHAGHAGHI M,POURAHMAD R,ADELI H M. Synbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli[J]. International Research Journal of Applied and Basic Sciences,2013,5(7):839-846.
[12]陈如琪.麦精纤维低聚糖的测定及其对酸奶品质影响的机理研究[D].上海:华东理工大学,2013.
[13]GB4789. 35—2016,食品安全国家标准《食品微生物学检验乳酸菌检验》[S].北京:中国标准出版社,2016.
[14]GB5009. 239—2016,食品安全国家标准《食品中水分的测定》[S].北京:中国标准出版社,2016.
[15]CELIK S,BAKIRCI I. Some properties of yoghurt produced by adding mulberry pekmez(concentrated juice)[J]. International Journal of Dairy Technology,2003,56(1):26-29.
[16]李勇超,刘瑞雪,李亚琦,等.添加魔芋低聚糖对益生菌增殖和酸奶品质的影响[J].中国乳品工业,2016,44(5):62-64.
[17]FARINDE E O,ADESETAN T O,OBATOLU V A,et al.Chemical and microbial properties of yogurt processed from cow’s milk and soymilk[J]. Journal of Food Processing and Preservation,2009,33(2):245-254.
[18]CRISPíN-ISIDRO G,LOBATO-CALLEROS C,ESPINOSA-ANDREWS H,et al. Effect of inulin and agave fructans addition on the rheological,microstructural and sensory properties of reduced-fat stirred yogurt[J]. LWTFood Science and Technology,2014,62(1):438-444.
[19]DAI Shuhong,CORKE H,SHAH N P. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt[J]. Journal of Dairy Science,2016,99(9):7 063-7 074.
[20]WANG C,XU M,LV W P,et al. Study on rheological behavior of konjac glucomannan[J]. Applied Mechanics&Materials,2012,33:25-30.