胶原蛋白肽对凝固型酸奶品质的影响

Effect of Collagen Peptide on the Quality of Set-style Yoghurt

为提高酸奶的品质和营养价值,以及定量评估胶原蛋白肽对凝固型酸奶品质影响,以牛乳为原料,通过添加不同量(0、0.2%、0.4%、0.6%、0.8%、1.0%、2.0%、3.0%、4.0%、5.0%)胶原蛋白肽,制备了胶原蛋白肽酸奶,并对其相关质量指标进行了测定。结果表明:胶原蛋白肽的添加显著提高了酸奶的持水能力、pH,降低了酸奶的硬度、粘性、胶着性、咀嚼性、滴定酸度,延长了酸奶的发酵时间,但对酸奶的弹性和内聚性无影响。胶原蛋白肽对酸奶品质的影响程度与其添加量有关,添加量≤0.6%时,随添加量的改变酸奶品质变化明显,添加量>0.6%时,随添加量的改变酸奶品质变化不明显。酸奶品质的变化与胶原蛋白肽对酸的发酵影响有关,发酵影响了酸奶网络结构的形成。本研究为定量评估胶原蛋白肽对酸奶品质的影响,建立了持水性、pH、酸度、硬度、粘性、胶着性、咀嚼性随胶原蛋白肽添加量变化的经验模型,为实际生产胶原蛋白肽酸奶奠定理论基础。

In order to improve the quality,nutrition and quantitatively evaluation,and quantitative assessment the effect of collagen peptide on set-style yoghurt,the set-style yoghurt samples with varied amounts of collagen peptide(0,0.2%,0.4%,0.6%,0.8%,1.0%,2.0%,3.0%,4.0%,5.0%)were prepared,and the related quality indexes were measured. The results indicated that collagen peptide enhanced the water holding capacity and pH value,the hardness,adhesiveness,gumminess,chewiness,and titratable acidity reduced,and prolonged the fermentation. However,no influence on springiness and cohesiveness was found. The ability of the collagen peptide affecting the quality of the yoghurt was directly constrained by its addition amount. In the cases of the addition amount≤0.6%,significant variation of the quality of the yoghurt was observed as the addition amount increased. Whereas,the quality of the yoghurt varied slightly as the addition amount increased continuously when over 0.6%. The variation of the quality of yoghurt could be ascribed to the damage to the inter-protein crosslinking caused by the added collagen peptide. Moreover,a series of empirical models of dozens of assessment indices was developed,which reflected the quantitatively effects of collagen peptide on the quality of yoghurt,and would provide the theoretical foundation to the industry production of the yoghurt.