添加不同植物油对益生菌酸奶品质、风味及发酵特性的影响

解冰心; 唐善虎; 李思宁; 郑渝川; 侯晓卫; 陈驰

doi:10.13386/j.issn1002-0306.2017.10.021

添加不同植物油对益生菌酸奶品质、风味及发酵特性的影响

西南民族大学生命科学与技术学院

基金项目:

西南民族大学研究生创新型科研项目(CX2016SZ089)；四川省重大科技支撑计划项目(2014NZ0032)；

详细信息

作者简介:
解冰心 (1992-) , 女, 硕士研究生, 研究方向:畜产品加工与安全, E-mail:1576975590@qq.com。;

唐善虎 (1964-) , 男, 博士, 教授, 研究方向:食品科学, E-mail:stang01@126.com。;

中图分类号: TS252.54
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出版历程
- 收稿日期: 2016-09-18

Effect of different vegetable oils on the qualities, flavors and fermentation characteristics of probiotic yoghurt

College of Life Science and Technology, Southwest University for Nationalities

摘要

摘要: 本研究的目的在于探讨添加四种植物油对脱脂酸奶发酵过程中理化性质、质构、挥发性风味成分及感官品质的影响;实验以双歧杆菌、保加利亚乳杆菌、嗜酸乳杆菌和嗜热链球菌为发酵剂制备凝固型益生菌酸奶,测定了p H、滴定酸度及持水性,并进行了质构分析和感官评价,采用固相微萃取法（HS-SPME）结合气相色谱质谱联用技术（GCMS）对后熟24、48及96 h的酸奶中挥发性风味物质进行鉴定。结果表明:添加大豆油、花生油与核桃油显著降低酸奶p H（p<0.01）,添加大豆油与花生油显著提高酸奶滴定酸度值（p<0.05）,添加核桃油和葡萄籽油显著提高了酸奶持水性（p<0.05）,添加四种植物油均显著降低了酸奶的硬度与稠度,提高了粘聚性和粘性指数（p<0.05）;同时,随着酸奶后熟时间的延长,酸奶中挥发性风味物质相对含量发生变化,鉴定出来自植物油的挥发性风味物质;感官评价结果表明植物油的添加对酸奶色泽影响不显著（p>0.05）,但对气味、滋味、组织状态影响显著（p<0.05）。本研究为生产富含不饱和脂肪酸的益生菌酸奶提供理论依据。
- 植物油 /
- 脱脂酸奶 /
- 理化性质 /
- 质构 /
- 挥发性风味物质 /
- 感官品质
Abstract: The objectives of this study were to evaluate the texture characteristics, volatile flavor compounds and sensory quality of yoghurt after adding four kinds of vegetable oil to fermentation process of skim yogurt. Bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter and the p H values, titratable acidity, water holding capacity, texture analysis and sensory evaluation were determined. Volatile flavor compounds in yogurt were detected using solid phase micro-extraction ( HS-SPME) combined with gas chromatography mass spectrometry hyphenated technique ( GC-MS) after ripening and at 24, 48 or 96 h.The results showed that the addition of soybean oil, peanut oil and walnut oil could significantly reduce the yoghurt p H values ( p < 0.01) . In addition, the addition of soybean oil and peanut oil could significantly increase titratable acidity values ( p < 0.05) and the addition of walnut oil and grape seed oil could significantly improve the water holding capacity ( p < 0.05) , but the addition of four kinds of vegetable oils could significantly reduce the firmness and consistency ( p <0.05) , while the cohesiveness and index of viscosity were improved. Meanwhile, the relative contents of volatile flavor compounds in yogurt changed and some vegetable oil components were identified with the extension of the ripening time of yoghurt.Sensory evaluation results showed that added vegetable oil did not significant influence the color of the yogurt ( p >0.05) , but affected smell, taste and texture significantly ( p < 0.05) .This study provides useful information for the development of new products which rich in unsaturated fatty acids.
- vegetable oil /
- skim milk /
- physicochemical property /
- texture /
- volatile flavor compounds /
- sensory quality

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