发酵条件对胶原蛋白肽酸奶质构特性的影响

Research on the texture characteristics of college peptide yoghurt influenced by fermentation conditions

为探究发酵条件对胶原蛋白肽酸奶质构特性的影响规律,研究了胶原蛋白肽添加量(Cpa)、蔗糖添加量(Sua)、菌种添加量(Sta)变化对酸奶质构特性的影响,并且观察了添加胶原蛋白肽酸奶微观形态。结果表明:胶原蛋白肽、蔗糖和菌种添加量变化均改变了胶原蛋白肽酸奶的硬度、黏性、胶着性和咀嚼性,但对弹性和内聚性的改变程度较小。而且添加胶原蛋白肽改善了酸奶的微观结构。同时为定量评发酵条件对酸奶品质的影响,建立了各类评价指标随发酵条件变化的经验模型,为实际生产胶原蛋白肽酸奶奠定理论基础。

In order to evaluate the effects regular of fermentation conditions on the textural characteristic of set-style collagen peptide yoghurt, we prepared set-style yoghurt samples with varied amounts of collagen peptide added, sucrose added, bacteria added, respectively, and measured the textural characteristic(including hardness, adhesiveness, springiness, gumminess, chewiness, and cohesiveness). The microstructure was further observed. The results indicated that the change of addition amount for collagen peptide, sucrose, and bacteria modified the hardness, adhesiveness, gumminess, and chewiness of yoghurt. However, no or little influence on springiness and cohesiveness was observed.Collage peptide improved the microstructure of set yoghurt. Moreover, we developed a series of empirical models of dozens of assessment indices, reflecting the quantitatively effects of collagen peptide, sucrose, and bacteria on the texture characteristic of yoghurt, which provided the theoretical foundation to the industry production of the yoghurt.