谷物汁添加量对发酵乳质构及流变特性的影响

Effect of Substrate Composition on the Texture and Rheological Properties of Whole-grain Yogurt

为探究谷物汁添加量对全谷物发酵乳品质的影响,将燕麦和荞麦经过烘烤、磨浆和酶解后制作成谷物汁,以不同比例添加到全脂复原乳中进行发酵,并测定发酵乳的质构特性、流变特性和感官特性。结果表明:当全谷物汁的添加量为20%时,全谷物发酵乳感官评价较好;当全谷物汁添加量从10%增加到30%时,发酵乳样品的硬度、胶黏性和咀嚼性呈下降趋势,并使其凝胶稳定性降低,抗机械运动的能力下降。当谷物汁的添加量达到20%时,会显著降低全谷物发酵乳的凝胶强度,使其在较小的外力作用下就会发生破乳。

The oat and buckwheat are made into cereal juice after baking , refining and enzymatic hydrolysis. The juice was added into the whole milk with different proportions and fermented to study the quality of whole- grain fermented milk. It was found that the yogurt with 20 % of whole-grain enzymatic hydrolyzate got the high- est score in sensory evaluation. With the increase of whole-grain enzymatic hydrolyzate from 10 % to 30 % added into milk, the hardness, gumminess and chewiness of samples＂ got reduced, the gel stability and resis- tance to mechanical motion reduced as well. When the amount of cereal juice reached 20 %, the gel strength of whole-grain yogurt reduced heavily which lead to the b reaking with a small external force.