发酵温度波动对酸奶感官、质构和风味特性的影响
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摘要
为研究发酵温度波动对酸奶品质的影响,本实验测定了酸奶凝乳时间、酸度、pH和质构指标,用模糊数学法分析了感官指标,并用气相色谱-质谱联用仪(GC-MS)测定了酸奶风味成分,探讨了4种温度波动对酸奶发酵特性和品质的影响。结果表明,与对照组相比,处理组1(41℃-42℃-43℃)酸奶的凝乳时间、质构和感官指标无显著差异(p>0.05);处理组2(36℃-38℃-42℃)凝乳时间增加(p<0.05),硬度、内聚性及感官无显著差异(p>0.05),胶黏性减小(p<0.05);处理组3(42℃-38℃-36℃)凝乳时间、内聚性无显著差异(p>0.05),硬度和胶黏性降低(p<0.05),感官评分显著增加(p<0.05);处理组4(42℃-46℃-48℃)和处理组5(48℃-46℃-42℃)凝乳时间、内聚性及感官无显著差异(p>0.05),硬度显著增大(p<0.05),胶黏性显著减小(p<0.05)。所有处理间的酸度及pH无显著差异(p>0.05)。不同的温度波动处理组间主要挥发性风味物质种类基本相同,但含量存在差异。在实际生产中,对酸奶发酵温度的控制可以不必非常精确,允许小范围波动。
In order to study the influence of fermentation temperature on the quality of yoghurt,the curd time,titration acidity and pH were measured.The fuzzy mathematics method was used to analysis the sensory indicators,and the GC-MS was used to determine the flavor components of yogurt to investigate the effect of 4 kinds of temperature fluctuations on fermentation characteristics and quality of yogurt.The results showed that,fermentation temperature fluctuation in the treatment 1(41 ℃-42 ℃-43 ℃) had no significantly different effects(p > 0.05) on the coaglutation time,texture and sensory indexes compared with the control group. Coaglutation time of treatment 2(36 ℃-38 ℃-42 ℃) increased(p < 0.05),and hardness,adhesiveness and sensory indexes had no significant difference(p > 0.05),but gumminess of yogurt decreased(p < 0.05).Treatment 3(42 ℃-38 ℃-36 ℃) had no significantly different effects(p > 0.05) on the coaglutation time,adhesiveness,hardness and gumminess of yogurt decreased,and sensory value increased(p < 0.05).Treatments 4(42 ℃-46 ℃-48 ℃) and treatment 5(48 ℃-46 ℃-42 ℃) had no significantly different effects(p > 0.05) on the coaglutation time,adhesiveness and sensory indexes,but hardness of yogurt increased(p < 0.05) and gumminess decreased(p < 0.05). There had no significant difference on titration acidity and pH of all treatments.The main volatile flavor compounds in different temperature fluctuation groups were basically the same,but the contents were different.In practical production,the fermentation temperature of yoghurt could not be controlled very precisely which allow small range fluctuation.
In order to study the influence of fermentation temperature on the quality of yoghurt,the curd time,titration acidity and pH were measured.The fuzzy mathematics method was used to analysis the sensory indicators,and the GC-MS was used to determine the flavor components of yogurt to investigate the effect of 4 kinds of temperature fluctuations on fermentation characteristics and quality of yogurt.The results showed that,fermentation temperature fluctuation in the treatment 1(41 ℃-42 ℃-43 ℃) had no significantly different effects(p > 0.05) on the coaglutation time,texture and sensory indexes compared with the control group. Coaglutation time of treatment 2(36 ℃-38 ℃-42 ℃) increased(p < 0.05),and hardness,adhesiveness and sensory indexes had no significant difference(p > 0.05),but gumminess of yogurt decreased(p < 0.05).Treatment 3(42 ℃-38 ℃-36 ℃) had no significantly different effects(p > 0.05) on the coaglutation time,adhesiveness,hardness and gumminess of yogurt decreased,and sensory value increased(p < 0.05).Treatments 4(42 ℃-46 ℃-48 ℃) and treatment 5(48 ℃-46 ℃-42 ℃) had no significantly different effects(p > 0.05) on the coaglutation time,adhesiveness and sensory indexes,but hardness of yogurt increased(p < 0.05) and gumminess decreased(p < 0.05). There had no significant difference on titration acidity and pH of all treatments.The main volatile flavor compounds in different temperature fluctuation groups were basically the same,but the contents were different.In practical production,the fermentation temperature of yoghurt could not be controlled very precisely which allow small range fluctuation.
引文
[1]符恒,袁爽,陈杰,等.保加利亚乳杆菌在酸奶制品中的应用及其研究进展[J].食品工业科技,2014,35(9):360-361.
[2]Rpw W,Glagovskaia O,Augustin M A.Properties of stirred yogurts with added starch:Effects of alterations in fermentation conditions[J].Australian Journal of Dairy Technology,2003,58(3):228-232.
[3]王桂桢,占峰.乳酸发酵中如何控制乳酸菌[J].中国乳业,2002(6):21-22.
[4]杜云建,王飞雪,王铜.乙醛、变温发酵酸奶的研究[J].饮料工业,2008,11(7):23-24.
[5]丁艺雪,夏明,毛俊磊,等.变温发酵法生产双歧杆菌大豆酸奶的研究[J].食品与机械,2009,25(4):124-127.
[6]赵谋明,刘宏锋,林伟锋,等.酪蛋白水解物对酸奶发酵的促进作用及其对酸奶质构的影响[J].食品工业科技,2005,26(7):78-79.
[7]GB5413.34-2010.食品安全国家标准乳和乳制品酸度的测定[S].北京:国家标准局.
[8]张岩,李键,刘鲁蜀,等.松茸多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2016,37(1):157-158.
[9]王微.凝固性原味酸奶质地及微观结构的研究[D].哈尔滨:东北农业大学,2007:15-16.
[10]李超敏,赵永敢,王丹.模糊综合评判法在薏仁酸奶感官评价中的应用[J].食品研究与开发,2015,36(5):16-18.
[11]王亮亮,夏延斌,陈甜,等.基于模糊数学综合感官评价的莲子酸奶制作[J].农产品加工·学刊,2014(9):4-7.
[12]郭文奎.优质酸奶风味图谱的建立[D].哈尔滨:东北农业大学,2012:10-11.
[13]肖英.酸奶制品的酸度控制[J].中国食品添加剂,2009(4):150-153.
[14]王微,赵新淮.发酵温度及超声波处理对凝固型酸奶质地等的影响[J].中国乳品工业,2008,36(12):22-23.
[15]黄强,俞琳,赵广生,等.发酵条件对凝固型酸奶质地影响的研究[J].浙江科技学院学报,2013,25(6):442-444.
[16]严奉伟,雷登奎,马静,等.加工条件对凝固型酸奶质构的影响[J].食品科技,2010,35(12):77-78.
[17]Hiroyuki K,Heather L L,Janusz P.Application of solidphase microextraction in food analysis[J].Journal of Chromatography A,2000,880(1):35-62.
[18]王红叶,李丽华,陆淳,等.乙醛、丁二酮对发酵乳风味的影响[J].中国乳品工业,2010,38(10):32-33.
[19]Mcsweeney P L H,Sousa M J.Biochemical pathways for the production of flavour compounds in cheeses during ripening:a review[J].Le Lait,2000,80(3):293-324.
[20]余华.酸奶风味的形成及控制[J].成都大学学报:自然科学版,1999,18(4):19-21.
[21]李锋,华欲飞.大豆酸奶的风味物质研究[J].中国乳品工业,2004,32(12):20-21.
[22]郑应福,阐振荣,赵春海.高产双乙酰乳球菌的研究进展[J].中国生物工程杂志,2005,14(1):186-189.
[23]Ott A,Germond J E,Baumgartner M,et al.Aroma comparisons of traditional and mild yogurts:Headspace gas chromatography quantification of volatiles and origin of alphadiketones[J].Journal of Agricultural and Food Chemistry,1999,47(6):2379-2385.
[24]Le B D,Yvon M.Formation of diacetyl and acetoin by lactococcus lactis via aspartate catabolism[J].Journal of Applied Microbiology,2008,104(1):171-177.
[2]Rpw W,Glagovskaia O,Augustin M A.Properties of stirred yogurts with added starch:Effects of alterations in fermentation conditions[J].Australian Journal of Dairy Technology,2003,58(3):228-232.
[3]王桂桢,占峰.乳酸发酵中如何控制乳酸菌[J].中国乳业,2002(6):21-22.
[4]杜云建,王飞雪,王铜.乙醛、变温发酵酸奶的研究[J].饮料工业,2008,11(7):23-24.
[5]丁艺雪,夏明,毛俊磊,等.变温发酵法生产双歧杆菌大豆酸奶的研究[J].食品与机械,2009,25(4):124-127.
[6]赵谋明,刘宏锋,林伟锋,等.酪蛋白水解物对酸奶发酵的促进作用及其对酸奶质构的影响[J].食品工业科技,2005,26(7):78-79.
[7]GB5413.34-2010.食品安全国家标准乳和乳制品酸度的测定[S].北京:国家标准局.
[8]张岩,李键,刘鲁蜀,等.松茸多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2016,37(1):157-158.
[9]王微.凝固性原味酸奶质地及微观结构的研究[D].哈尔滨:东北农业大学,2007:15-16.
[10]李超敏,赵永敢,王丹.模糊综合评判法在薏仁酸奶感官评价中的应用[J].食品研究与开发,2015,36(5):16-18.
[11]王亮亮,夏延斌,陈甜,等.基于模糊数学综合感官评价的莲子酸奶制作[J].农产品加工·学刊,2014(9):4-7.
[12]郭文奎.优质酸奶风味图谱的建立[D].哈尔滨:东北农业大学,2012:10-11.
[13]肖英.酸奶制品的酸度控制[J].中国食品添加剂,2009(4):150-153.
[14]王微,赵新淮.发酵温度及超声波处理对凝固型酸奶质地等的影响[J].中国乳品工业,2008,36(12):22-23.
[15]黄强,俞琳,赵广生,等.发酵条件对凝固型酸奶质地影响的研究[J].浙江科技学院学报,2013,25(6):442-444.
[16]严奉伟,雷登奎,马静,等.加工条件对凝固型酸奶质构的影响[J].食品科技,2010,35(12):77-78.
[17]Hiroyuki K,Heather L L,Janusz P.Application of solidphase microextraction in food analysis[J].Journal of Chromatography A,2000,880(1):35-62.
[18]王红叶,李丽华,陆淳,等.乙醛、丁二酮对发酵乳风味的影响[J].中国乳品工业,2010,38(10):32-33.
[19]Mcsweeney P L H,Sousa M J.Biochemical pathways for the production of flavour compounds in cheeses during ripening:a review[J].Le Lait,2000,80(3):293-324.
[20]余华.酸奶风味的形成及控制[J].成都大学学报:自然科学版,1999,18(4):19-21.
[21]李锋,华欲飞.大豆酸奶的风味物质研究[J].中国乳品工业,2004,32(12):20-21.
[22]郑应福,阐振荣,赵春海.高产双乙酰乳球菌的研究进展[J].中国生物工程杂志,2005,14(1):186-189.
[23]Ott A,Germond J E,Baumgartner M,et al.Aroma comparisons of traditional and mild yogurts:Headspace gas chromatography quantification of volatiles and origin of alphadiketones[J].Journal of Agricultural and Food Chemistry,1999,47(6):2379-2385.
[24]Le B D,Yvon M.Formation of diacetyl and acetoin by lactococcus lactis via aspartate catabolism[J].Journal of Applied Microbiology,2008,104(1):171-177.