花粉酸奶在贮藏过程中酸度和品质变化的研究

Study on changes of quality and acidity of pollen yoghourt in storage

以牛乳和破壁花粉为原料研制花粉酸奶。通过对花粉酸奶在贮藏期间的酸度进行测定,对色泽、气味、滋味和组织状态等感官指标进行评定,研究花粉酸奶酸度和品质的变化。结果表明,与对照相比,花粉酸奶的酸度上升比较缓慢。在酸度指标上,花粉酸奶的贮藏期比对照可延长4～6d。花粉酸奶的持水性高于对照,乳清析出率也比较低。添加花粉可抑制酸奶的后酸化过程,改善酸奶的滋味和组织状态,从而提高酸奶的品质。花粉酸奶风味独特,具有营养保健作用和广阔的开发前景。

Milk and wall-broken pollen were used as material to produce pollen yoghourt.Acidity of yoghourt was measured and sense organ index such as color, flavor, taste and texture state were evaluated during storage in order to study changes on acidity and quality of pollen yoghourt.The results showed that acidity of pollen yoghourt increased slowlier than the control yoghourt.The storage period of pollen yoghourt could be prolonged more 4~6 days than control yoghourt in acidity index.In comparison with control yoghourt, pollen yoghourt had higher water holding capacity and lower whey precipitation rate.Adding pollen to yoghourt could inhibit the post-acidification process,improve taste and texture state of yoghourt and enhance yoghurt quality.Pollen yoghourt had distinctive flavor,rich nutrition and healthy function with broad prospect.