摘要
质构剖面分析法(Texture Profile Analysis,TPA)是食品质构分析的重要方法。该文通过质构剖面分析法研究了不同发酵剂对酸奶质构的影响,并和感观评价方法进行了比较。结果表明,不同发酵剂对酸奶的硬度和胶粘性影响很大,单一保加利亚乳杆菌和嗜热链球菌生产的酸奶硬度和胶粘性最高。两菌混合硬度和胶粘性明显降低,但内聚性最高。嗜热链球菌可明显增加产品粘度。TPA分析和感观评价中硬度参数值非常吻合,TPA分析中的胶粘性和感观评价中的喉咙口滞留度有较好的关联性。两菌混合后提高杆菌比例生产的酸奶综合感观评价值最高。
Texture Profile Analysis（TPA） is a very useful method for the texture analysis.Texture of yogurt which produced by different starter were analyzed by TPA and sensory evaluation.Results showed that texture of yogurt was significantly affected by different starters.The hardness and gumminess of samples inoculated with only Lactobacillus bulgaricus or Streptococcus thermothilus were higher than those with mixed starter.Adhesiveness of yogurt increased with the increase of S.thermothilus proportion,hardness and gumminess of TPA had a good relationship with sensory evaluation.The flavor and aroma of yogurt improved obviously with the increasing ratio of L.bulgaricus.
出处
《中国酿造》
CAS
2012年第1期193-195,共3页
China Brewing
基金
三门峡市科技局科技发展项目(20103008)
关键词
质构剖面分析
发酵剂
酸奶
texture profile analysis
starter
yogurt
