百香果膳食纤维对凝固型益生菌酸水牛乳品质特性的影响

Effect of passion fruit fiber on quality characteristics of buffalo milk probiotic yoghurt

以百香果膳食纤维和新鲜脱脂水牛乳为原料,采用保加利亚乳杆菌(L.bulgricus)、嗜热链球菌(S.thermophilus)与干酪乳杆菌(L.casei 431)组合发酵制备百香果膳食纤维凝固型酸乳,研究了百香果膳食纤维对酸水牛乳理化性质、质构特性、流变学特性、微观结构、活菌数以及感官评价的影响。结果表明,百香果膳食纤维能够提高凝固型酸水牛乳的酸度,并在一定范围内增加酸乳的持水力。百香果膳食纤维的添加会影响酸乳的质构特性及流变特性,使酸乳更柔软、顺滑。微观结构显示,百香果膳食纤维酸水牛乳中的酪蛋白凝胶网络结构空穴更多、更开放。百香果膳食纤维可有效增殖干酪乳杆菌L.casei 431的数量,提高酸水牛乳的感官特性,添加量为1%的酸水牛乳总体可接受性最好。

Experimental set yoghurts were made with fresh buffalo skim milk supplemented with 0.5%,1.0%,1.5%passion fruit fiber(PFF)and inoculated with probiotic culture of Lactobacillus casei 431.The effects of PPF on physical and chemical properties,texture,rheological,microstructure and sensory properties of set yoghurt were studied.In addition to this,the viability of the probiotic L.casei 431 strain and yoghurt startercultures were also determined.The results showed that PPF could effectively proliferate Lactobacillus casei 431 and improve acidity and water holding capacity of set yoghurt.Addition of PPF decreased the hardness,adhesiveness and viscosityvalues whereas it increased cohesiveness.The microstructure showed that casein gel network structure in PPF yogurt was more big and more open.Yoghurts with PPF had better sensory scores compared to plain yoghurt,and 1%PPF has the best overall acceptability.