聚葡萄糖在凝固型酸水牛乳中的稳定性研究
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摘要
以生水牛乳为原料、聚葡萄糖为功能性添加物,研究不同条件下凝固型酸水牛乳中聚葡萄糖的稳定性。利用苯酚-硫酸法测定凝固型酸水牛乳在不同发酵温度、发酵时间、菌种接种量及冷藏时间下聚葡萄糖的保存率。结果表明:该法可快速准确测定聚葡萄糖的含量,所作葡萄糖标准曲线的R~2为0.992,说明葡萄糖浓度在(0～26)μg/mL范围内线性良好;随着发酵时间的延长,酸乳体系中酸度越大,聚葡萄糖稳定性越弱,但仍能保持较好的保存率;在不同的发酵温度下,41℃左右的聚葡萄糖分解的较多,温度较低或较高时乳酸菌活性较低,聚葡萄糖在凝固型酸水牛乳中保存率均在75%～98%之间,稳定性良好,可用于聚葡萄糖酸水牛乳的生产。
To study the stability of polydextrose in solidified buffalo yoghurt under different conditions using buffalo milk as raw material and polydextrose as a functional additive. We used phenol-sulfuric acid method to measure the preservation rate of polydextrose at different fermentation temperature,fermentation time, pure breed inoculation and storage time for determining the stability of polydextrose.The results showed that the phenol-sulfuric acid method can quickly and accurately determine the content of polydextrose. The R~2 of the glucose standard curve was 0.992, which indicated that the glucose concentration was linear in the range of(0～26)μg/mL. With the fermentation process, the yogurt became more acidic and the stability of polydextrose was more weaker, but the polydextrose could possess better survival rate. At different fermentation temperatures, the polydextrose was easily resolved at about 41 ℃.Because the activities of Lactobacillus were weaker during lower and higher temperatures, so the survival rates of polydextrose were higher. Polydextrose had a preservation rate of 75%～98% in the solidified buffalo yoghurt, and had good stability. It could be used for the production of buffalo milk.
To study the stability of polydextrose in solidified buffalo yoghurt under different conditions using buffalo milk as raw material and polydextrose as a functional additive. We used phenol-sulfuric acid method to measure the preservation rate of polydextrose at different fermentation temperature,fermentation time, pure breed inoculation and storage time for determining the stability of polydextrose.The results showed that the phenol-sulfuric acid method can quickly and accurately determine the content of polydextrose. The R~2 of the glucose standard curve was 0.992, which indicated that the glucose concentration was linear in the range of(0～26)μg/mL. With the fermentation process, the yogurt became more acidic and the stability of polydextrose was more weaker, but the polydextrose could possess better survival rate. At different fermentation temperatures, the polydextrose was easily resolved at about 41 ℃.Because the activities of Lactobacillus were weaker during lower and higher temperatures, so the survival rates of polydextrose were higher. Polydextrose had a preservation rate of 75%～98% in the solidified buffalo yoghurt, and had good stability. It could be used for the production of buffalo milk.
引文
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[11]刘军军,姜竹茂,刘吉建,等.聚葡萄糖的特性及其在乳制品中的应用[C].中国奶业大会,2013.
[12]付永刚,王妮妮,孙超.聚葡萄糖对长保质期中性含乳饮料稳定性的影响研究[J].饮料工业,2014,(3):48-50.
[13]孙超,付永刚,樊启程,等.聚葡萄糖的特性及其在液态乳制品中的应用[C].首届中国奶业大会论文集(下册),2010.
[14]KING N A,CRAIG S A,PEPPER T,et al.Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10 d[J].Br J Nutr,2005,93(6):911.
[15]ZHONG J,LUO B Y,XIANG M J,et al.Studies on the effects of polydextrose intake on physiologic functions in Chinese people[J].The American Journal of Clinical Nutrition,2000,72:1503-1509.
[2]王趁趁,庞明利,李发财,等.水溶性膳食纤维在功能性乳制品中的应用[J].中国乳业,2013,(3):57-59.
[3]郑华,张永发,蒋爱民,等.利用水牛乳资源优势,开发南方特色乳制品[J].中国乳品工业,2005,33(7):40-44.
[4]杨莹莹,凝固型紫甘薯酸奶发酵工艺优化及质构特性和风味的研究[D].烟台:烟台大学,2013.
[5]黄丽,李玲,杨攀,等.响应面法优化聚葡萄糖酸水牛奶的发酵工艺[J].食品工业,2016,(11):100-103.
[6]黄丽,莫绘平,李玲,等.聚葡萄糖对酸水牛奶贮藏品质的影响[J].广西科学,2017,24(4):413-418.
[7]庞明利,杨海军.水溶性膳食纤维聚葡萄糖的功能研究与应用现状[J].食品安全导刊,2011,(9):63-65.
[8]刘军军.聚葡萄糖对凝固型酸奶品质的影响及贮存期间参数变化的研究[D].烟台:烟台大学,2013.
[9]康琪,朱若华.苯酚-硫酸法测定可溶性膳食纤维--聚葡萄糖含量的研究[J].首都师范大学学报:自然科学版,2008,28(6):38-41.
[10]庞明利,孙常文,张士刚,等.聚葡萄糖在酸奶中的应用优势及高纤酸乳市场趋势[J].饮料工业,2012,15(10):5-8.
[11]刘军军,姜竹茂,刘吉建,等.聚葡萄糖的特性及其在乳制品中的应用[C].中国奶业大会,2013.
[12]付永刚,王妮妮,孙超.聚葡萄糖对长保质期中性含乳饮料稳定性的影响研究[J].饮料工业,2014,(3):48-50.
[13]孙超,付永刚,樊启程,等.聚葡萄糖的特性及其在液态乳制品中的应用[C].首届中国奶业大会论文集(下册),2010.
[14]KING N A,CRAIG S A,PEPPER T,et al.Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10 d[J].Br J Nutr,2005,93(6):911.
[15]ZHONG J,LUO B Y,XIANG M J,et al.Studies on the effects of polydextrose intake on physiologic functions in Chinese people[J].The American Journal of Clinical Nutrition,2000,72:1503-1509.