摘要
燕麦β-葡聚糖是一种黏性多糖,是燕麦麸皮胚乳细胞壁中的天然提取物。本文将燕麦β-葡聚糖应用于发酵酸奶,通过实验确定最佳的添加方式为用水溶胀后添加,最佳添加量为0.3%-0.5%。同时研究两种含量的燕麦β-葡聚糖对酸奶体系的发酵过程、口感特性和货架期品质的影响。通过酶解法测定葡聚糖在酸奶体系中含量稳定,说明其不被发酵剂所利用。综合研究发现,燕麦β-葡聚糖应用于酸奶中可以使其口感细腻,风味饱满,品质稳定。
β-Oat glucan,a kind of viscous polysaccharide,is extracted from oat endosperm cell walls.The application of β-Oat glucan in yoghurt and the optimal adding method and usage amount were determined.The optimal adding method was to first dissolve in water and then add into the milk;the optimal usage amount was 0.3%～0.5%.The influence to the fermentation progress,sensory and shelf life quality was studied.Finally,the stability of glucan in yoghurt tested by enzymatic hydrolysis proved that it was not used in the fermentation.This comprehensive study showed that the yoghurt with a β-Oat glucan had an outstanding flavor,exquisite texture and better stability.
出处
《中国食品添加剂》
CAS
北大核心
2011年第1期178-181,共4页
China Food Additives
关键词
燕麦Β-葡聚糖
酸奶
黏度
口感
酶解法
β-oat glucan
yoghurt
viscosity
sensory
enzymatic hydrolysis
