核桃粕多肽酸乳饮料稳定剂配方优化及性能表征
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摘要
该试验以核桃粕为主要原料经酶解及乳酸菌发酵制得核桃粕多肽酸乳饮料,探讨了羧甲基纤维素钠(sodium carboxymethyl cellulose,CMC-Na)、高酯果胶(high methoxyl pectin,HMP)和阿拉伯胶(gum arabic,GA)对其品质的影响。通过单因素和正交优化试验研究各稳定剂及其添加量对核桃粕多肽酸乳饮料品质的影响,筛选出最优配方。结果表明,添加1. 2 g/L羧甲基纤维素钠、0. 9 g/L高酯果胶和70 g/L阿拉伯胶复合而成的稳定剂,核桃粕多肽酸乳饮料的综合评分最高。该饮料由牛顿流体转变为非牛顿流体,蛋白质分布均一性显著增加,产品性能稳定。该结果为复配稳定剂的研究提供理论基础,为核桃粕多肽酸乳饮料的开发提供新思路。
This study used walnut as the main raw material to produce walnut polypeptide yogurt beverages by lactic acid bacteria fermentation. Influences of sodium carboxymethyl cellulose( CMC-Na),high methoxyl pectin( HMP),and gum acacia( GA) on their quality were investigated. The effects of various stabilizers and their adding amounts on the quality of walnut polypeptide yoghurt beverages were studied by single factor and orthogonal optimization experiments,and the optimal formula was selected. The results showed that the beverage with a stabilizer composed of 0. 12% CMC-Na,0. 09% HMP,and 7. 0% GA obtained the highest comprehensive score. Moreover,the beverage became stable. It converted from Newtonian fluid to non-Newtonian fluid,and the uniformity of its protein distribution significantly increased. The results provide a theoretical basis for studying compounded stabilizers,and provide new ideas for developing walnut polypeptide yoghurt beverages.
This study used walnut as the main raw material to produce walnut polypeptide yogurt beverages by lactic acid bacteria fermentation. Influences of sodium carboxymethyl cellulose( CMC-Na),high methoxyl pectin( HMP),and gum acacia( GA) on their quality were investigated. The effects of various stabilizers and their adding amounts on the quality of walnut polypeptide yoghurt beverages were studied by single factor and orthogonal optimization experiments,and the optimal formula was selected. The results showed that the beverage with a stabilizer composed of 0. 12% CMC-Na,0. 09% HMP,and 7. 0% GA obtained the highest comprehensive score. Moreover,the beverage became stable. It converted from Newtonian fluid to non-Newtonian fluid,and the uniformity of its protein distribution significantly increased. The results provide a theoretical basis for studying compounded stabilizers,and provide new ideas for developing walnut polypeptide yoghurt beverages.
引文
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[15]CUI Bo,LU Yanmin,TAN Congping,et al. Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt[J]. Food Hydrocolloids,2014,35(1):576-582.
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[23]GENOVESE D B,LOZANO J E. The effect of hydrocolloids on the stability and viscosity of cloudy apple juices[J]. Food Hydrocolloids,2001,15(1):1-7.
[24]YANES M,DURáN L,COSTELL E. Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems[J]. Food Hydrocolloids,2002,16(6):605-611.
[25]盛林霞.酸性乳饮料稳定剂的复配及机理研究[D].无锡:江南大学,2015.
[2]凌育赵,刘经亮.核桃果实各部位脂肪酸的组成与含量分析[J].食品研究与开发,2007,28(10):139-142.
[3]杜蕾蕾,郭涛,万辉,等.冷榨核桃饼中核桃蛋白的提取与纯化的研究[J].粮油加工,2008(10):79-81.
[4]YOON K Y,WOODAMS E E,HANG Y D. Probiotication of tomato juice by lactic acid bacteria[J]. Journal of Microbiology,2004,42(4):315-318.
[5]王才华,毕会敏,周雪松,等.大豆蛋白乳酸菌饮料工艺研究[J].现代食品科技,2013,29(5):1 085-1 088;1 122.
[6]李博,谷新晰,卢海强,等.发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性[J].中国食品报,2017,17(4):272-279.
[7]KOKSOY A,KILIC M. Use of hydrocolloids in textural stabilization of a yoghurt drink,ayran[J]. Food Hydrocolloids,2004,18(4):593-600.
[8]NTAZINDA A,CHESEREK M J,SHENG Linxia,et al.Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks[J]. Dairy Science&Technology,2014,94(3):283-295.
[9]KIANI H,MOUSAVI M E,RAZAVI H,et al. Effect of gellan,alone and in combination with high-methoxy pectin,on the structure and stability of doogh,a yogurt-based Iranian drink[J]. Food Hydrocolloids,2010,24(8):744-754.
[10]LIU Jinru,NAKAMURA,CORREDIG M. Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk[J]. J Agric Food Chem,2006,54(17):6 241-6 246.
[11]杨胜敖,江明,田松林.西瓜皮汁乳酸发酵饮料的研究[J].食品工业科技,2007(6):148-149; 152.
[12]周文化,杨慧敏,李维敏,等.椰子水饮料贮藏稳定性及流变学特性的试验研究[J].农业工程学报,2013,29(19):262-267.
[13]马永轩,魏振承,张名位,等.黑米黑芝麻复合谷物乳稳定剂配方优化[J].中国粮油学报,2013,28(4):97-102.
[14]张雅媛,洪雁,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362.
[15]CUI Bo,LU Yanmin,TAN Congping,et al. Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt[J]. Food Hydrocolloids,2014,35(1):576-582.
[16]侯俊杰.大豆蛋白—甜菜果胶相互作用及其对食品微结构及感官性质影响的研究[D].广州:华南理工大学,2016.
[17]杜柏桥.羧甲基纤维素钠(CMC-NA)与酪蛋白的相互作用及其稳定酸性乳体系机理的研究[D].上海:上海交通大学,2008.
[18]NAKAMURA A,YOSHIDA R,MAEDA H,et al. The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages[J]. International Dairy Journal,2006,16(4):361-369.
[19]TROMP R H,DEKPUIF C G,VANEIJK M,et al. On the mechanism ofstabilisation of acidified milk drinks by pectin.[J]. Food Hydrocolloids,2004,18(4):565-572.
[20]K?STNER U, HOFFMANN H, D?NGES R, et al.Structure and solution properties of sodium carboxymethyl cellulose[J]. Colloids&Surfaces A Physicochemical&Engineering Aspects,1997,s 123-124:307-328.
[21]MCCLEMENTS D J. Emulsion design to improve the delivery of functional lipophilic components[J]. Annu Rev Food Sci Technol,2010,1(1):241-269.
[22]李向东,李娟.粒径分析法研究稳定剂对含乳饮料稳定性的影响[J].食品科学,2011,32(13):58-61.
[23]GENOVESE D B,LOZANO J E. The effect of hydrocolloids on the stability and viscosity of cloudy apple juices[J]. Food Hydrocolloids,2001,15(1):1-7.
[24]YANES M,DURáN L,COSTELL E. Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems[J]. Food Hydrocolloids,2002,16(6):605-611.
[25]盛林霞.酸性乳饮料稳定剂的复配及机理研究[D].无锡:江南大学,2015.