银耳多糖对低脂酸奶发酵、质构及感官品质的影响
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摘要
为提高低脂酸奶的品质,将银耳多糖(0.37、0.74、1.11、1.48、1.85 mg/m L)添加到酸奶中,考察对低脂酸奶微生物数量、发酵时间及酸奶品质的影响。结果表明,随着银耳多糖浓度的增加,酸奶中保加利亚乳杆菌和嗜热链球菌数量逐渐增加,发酵时间显著降低(p <0.05);银耳多糖在低浓度(0.37和0.74 mg/m L)时酸奶的感官评分最佳;且银耳多糖浓度在0.37 mg/m L时酸奶的持水力、硬度及脆度显著提高(p <0.05)。综合实验结果,适量银耳多糖(0.37 mg/m L)的添加可增加发酵细菌的数量,缩短发酵时间,改善低脂酸奶的持水力和质构,提升低脂酸奶的感官品质,并拓宽银耳多糖的应用范围。
In order to improve the quality of low fat yogurt,the effects of supplementing tremella polysaccharides( 0.37,0.74,1.11,1.48,1.85 mg/m L) on microbe numbers,fermentation time and quality of low fat yogurt were investigated. The results showed that the numbers of Lactobacillus bulgaricus and Streptococcus thermophilus were increased gradually and the fermentation time was decreased significantly( p < 0.05) in yogurt with the increasing of tremella polysaccharide concentrations.When the concentration of tremella polysaccharide were 0.37 and 0.74 mg/m L,the sensory characteristics of yogurts was best.Moreover,the water holding capacity,hardness and frangibility of yogurts were increased( p < 0.05) when the concentration of tremella polysaccharides was 0.37 mg/m L. These data suggested that addition of proper amount( 0.37 mg/m L) of tremella polysaccharides could increase the number of fermentation bacteria,promote fermentation and improve the water holding capacity,textural and sensory quality of the low fat yogurt,which could broaden the application range of the tremella polysaccharides.
In order to improve the quality of low fat yogurt,the effects of supplementing tremella polysaccharides( 0.37,0.74,1.11,1.48,1.85 mg/m L) on microbe numbers,fermentation time and quality of low fat yogurt were investigated. The results showed that the numbers of Lactobacillus bulgaricus and Streptococcus thermophilus were increased gradually and the fermentation time was decreased significantly( p < 0.05) in yogurt with the increasing of tremella polysaccharide concentrations.When the concentration of tremella polysaccharide were 0.37 and 0.74 mg/m L,the sensory characteristics of yogurts was best.Moreover,the water holding capacity,hardness and frangibility of yogurts were increased( p < 0.05) when the concentration of tremella polysaccharides was 0.37 mg/m L. These data suggested that addition of proper amount( 0.37 mg/m L) of tremella polysaccharides could increase the number of fermentation bacteria,promote fermentation and improve the water holding capacity,textural and sensory quality of the low fat yogurt,which could broaden the application range of the tremella polysaccharides.
引文
[1]田其英.酸奶的研究进展[J].食品与发酵科技,2013(1):91-94.
[2]Unal B,Metin S,Isikli N D. Use of response surface methodology to describe the combined effect of storage time,locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt[J]. International Dairy Journal,2003,13(11):909-916.
[3]Lee W J,Lucey J A. Formation and physical properties of yogurt[J].Asian-Australasian Journal of Animal Sciences,2010,23(9):1127-1136.
[4]Mende S,Rohm H,Jaros D.Influence of exopolysaccharides on the structure,texture,stability and sensory properties of yoghurt and related products[J]. International Dairy Journal,2016,52:57-71.
[5]林志彬,林树钱.银耳医学研究现状食用菌[J].食用菌,1982,1:43-44.
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[7]史振伟,许焱,李晓璐,等.银耳多糖改善脓毒症小鼠调节性T细胞的免疫活性[J].中国免疫学杂志,2016,32(3):313-317.
[8]罗霞,马忠华,胡明华,等.复合多糖对小鼠细胞免疫功能的影响[J].中国食品卫生杂志,2016,28(2):186-191.
[9]周雅琳,谭红军,杨勇,等.不同处理方式对银耳粗多糖提取效果及化学成分的影响[J].食品科技,2015,40(5):217-220.
[10]Zhang Y K,Zhang Q,Lu J,et al.Physicochemical properties of Tremella fuciformis,polysaccharide and its interactions with myofibrillar protein[J].Bioactive Carbohydrates&Dietary Fibre,2017,11:18-25.
[11]吴子健,陈庆森,闫亚丽,等.银耳多糖对嗜酸乳杆菌L101发酵生长影响的研究[J].食品研究与开发,2008,29(11):22-25.
[12]颜军,郭晓强,邬晓勇,等.银耳多糖的提取及其清除自由基作用[J].成都大学学报:自然科学版,2006,25(1):35-38.
[13]陶瑞霄,贾冬英,姚开,等.高压提取银耳多糖研究[J].食品科技,2015(6):229-233.
[14] Kusuma G D,Paseephol T,Sherkat F. Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yogurt[J]. Australian Journal of Dairy Technology,2009,64(2):159-163.
[15]中华人民共和国卫生部.GB 5413.34-2010.乳和乳制品酸度的测定[S].北京:中国质检出版社,2010.
[16]刘亚琼,孙剑锋,王颉.稳定剂对凝固型杏鲍菇酸奶品质的影响[J].食品研究与开发,2015,36(14):25-27.
[17]Guo X L,Xie Z J,Wang G Z,et al.Effect on nutritional,sensory,textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichoke powder[J]. International Journal of Dairy Technology,2017,70:1-8.
[18]周帅飞,毛淑敏,秦红岩,等.银耳多糖的提取工艺研究[J].安徽农业科学,2013(27):11148-11149.
[19]Rpds O,Perego P,Mnd O,et al.Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness[J]. Journal of Food Engineering,2011,107(1):36-40.
[20]李雨露,刘丽萍,佟丽媛,等.菊粉对低糖低脂酸奶品质的影响[J].食品与发酵工业,2015,41(12):131-134.
[21]Jong S D,Velde F V D. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels[J].Food Hydrocolloids,2007,21(7):1172-1187.
[22]许本发.酸奶和乳酸菌饮料加工[M].北京:中国轻工业出版社,1994:49-55.
[23]Fu R J,Li J,Zhang T,et al. Salecan stabilizes the microstructure and improves the rheological performance of yogurt[J].Food Hydrocolloids,2018,81:474-480.
[24]陶伟双.银耳酸乳发酵工艺研究[D].长春:吉林农业大学,2013.
[25] Domagala J. Instrumental texture, syneresis and microstructure of yoghurt prepared from goat,cowand sheep milk[J].International Journal of Food Properties,2009,12:605-615.
[26]Kip P,Meyer D,Jellema R H.Inulins improve sensoric and textural properties of low-fat yoghurts[J]. International Dairy Journal,2006,16(9):1098-1103.
[27]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):156-160.
[2]Unal B,Metin S,Isikli N D. Use of response surface methodology to describe the combined effect of storage time,locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt[J]. International Dairy Journal,2003,13(11):909-916.
[3]Lee W J,Lucey J A. Formation and physical properties of yogurt[J].Asian-Australasian Journal of Animal Sciences,2010,23(9):1127-1136.
[4]Mende S,Rohm H,Jaros D.Influence of exopolysaccharides on the structure,texture,stability and sensory properties of yoghurt and related products[J]. International Dairy Journal,2016,52:57-71.
[5]林志彬,林树钱.银耳医学研究现状食用菌[J].食用菌,1982,1:43-44.
[6]Hsu T H,Lee C H,Lin F Y,et al. The fruiting bodies,submerged culture biomass,and acidic polysaccharide glucuronoxy lomannan of yellow brain mushroom tremellam esenterica modulatethe immunity of peripheral blood leukocytes and splenocytes in rats with impaired glucose tolerance[J].Journal of Traditional and Complementary Medicine,2014,4:56-63.
[7]史振伟,许焱,李晓璐,等.银耳多糖改善脓毒症小鼠调节性T细胞的免疫活性[J].中国免疫学杂志,2016,32(3):313-317.
[8]罗霞,马忠华,胡明华,等.复合多糖对小鼠细胞免疫功能的影响[J].中国食品卫生杂志,2016,28(2):186-191.
[9]周雅琳,谭红军,杨勇,等.不同处理方式对银耳粗多糖提取效果及化学成分的影响[J].食品科技,2015,40(5):217-220.
[10]Zhang Y K,Zhang Q,Lu J,et al.Physicochemical properties of Tremella fuciformis,polysaccharide and its interactions with myofibrillar protein[J].Bioactive Carbohydrates&Dietary Fibre,2017,11:18-25.
[11]吴子健,陈庆森,闫亚丽,等.银耳多糖对嗜酸乳杆菌L101发酵生长影响的研究[J].食品研究与开发,2008,29(11):22-25.
[12]颜军,郭晓强,邬晓勇,等.银耳多糖的提取及其清除自由基作用[J].成都大学学报:自然科学版,2006,25(1):35-38.
[13]陶瑞霄,贾冬英,姚开,等.高压提取银耳多糖研究[J].食品科技,2015(6):229-233.
[14] Kusuma G D,Paseephol T,Sherkat F. Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yogurt[J]. Australian Journal of Dairy Technology,2009,64(2):159-163.
[15]中华人民共和国卫生部.GB 5413.34-2010.乳和乳制品酸度的测定[S].北京:中国质检出版社,2010.
[16]刘亚琼,孙剑锋,王颉.稳定剂对凝固型杏鲍菇酸奶品质的影响[J].食品研究与开发,2015,36(14):25-27.
[17]Guo X L,Xie Z J,Wang G Z,et al.Effect on nutritional,sensory,textural and microbiological properties of low-fat yoghurt supplemented with Jerusalem artichoke powder[J]. International Journal of Dairy Technology,2017,70:1-8.
[18]周帅飞,毛淑敏,秦红岩,等.银耳多糖的提取工艺研究[J].安徽农业科学,2013(27):11148-11149.
[19]Rpds O,Perego P,Mnd O,et al.Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness[J]. Journal of Food Engineering,2011,107(1):36-40.
[20]李雨露,刘丽萍,佟丽媛,等.菊粉对低糖低脂酸奶品质的影响[J].食品与发酵工业,2015,41(12):131-134.
[21]Jong S D,Velde F V D. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels[J].Food Hydrocolloids,2007,21(7):1172-1187.
[22]许本发.酸奶和乳酸菌饮料加工[M].北京:中国轻工业出版社,1994:49-55.
[23]Fu R J,Li J,Zhang T,et al. Salecan stabilizes the microstructure and improves the rheological performance of yogurt[J].Food Hydrocolloids,2018,81:474-480.
[24]陶伟双.银耳酸乳发酵工艺研究[D].长春:吉林农业大学,2013.
[25] Domagala J. Instrumental texture, syneresis and microstructure of yoghurt prepared from goat,cowand sheep milk[J].International Journal of Food Properties,2009,12:605-615.
[26]Kip P,Meyer D,Jellema R H.Inulins improve sensoric and textural properties of low-fat yoghurts[J]. International Dairy Journal,2006,16(9):1098-1103.
[27]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):156-160.