新型复合稳定剂对凝固型牦牛酸奶品质特性的影响

Effects of New Stabilizer on the Quality Characteristics Solidified Yak Yogurt

为探究新型复合稳定剂(结冷胶、聚葡萄糖、羧甲基纤维素钠(CMC-Na))对凝固型牦牛酸奶在后熟过程中品质特性的影响,通过单因素和正交试验,以感官评分、持水力、酸度和质构为指标,研究不同稳定剂对牦牛酸奶品质的影响,确定稳定剂的最佳复配组合,并测定其营养物质与风味成分。结果表明,添加结冷胶、CMCNa、聚葡萄糖对凝固型牦牛酸奶的酸度和持水力有显著影响(p<0.05),聚葡萄糖对凝固型牦牛酸奶的感官品质影响显著(p<0.05);添加单一稳定剂均在一定程度上提高酸奶硬度;随着结冷胶和CMC-Na添加量增加,凝固型牦牛酸奶的黏聚性有所增大,确定最佳稳定剂复配组合为:结冷胶0.07%、聚葡萄糖4%、CMC-Na 0.07%。最优工艺生产的酸奶中含营养物质显著高于市售酸奶,其主要营养物质丰富,有利于形成独特丰富的风味。

In order to study the effect of new composite stabilizers(gellan gum, polydextrose, carboxymethyl cellulose sodium(CMC-Na)) on the quality characteristics of solidified yak yogurt during the post-cooking process, through single factor and orthogonal experiments, with sensory scores, water holding capacity, acidity and texture as indicators, the effects of different stabilizers on the quality of yak yogurt were studied, the optimal combination of stabilizers was determined, and the nutrients and flavor components were determined. The results showed that the addition of gellan gum, CMC-Na and polydextrose had a significant effect on the acidity and water holding capacity of coagulated yak yogurt(p<0.05), and polydextrose had a significant effect on the sensory quality of coagulated yak yogurt(p<0.05). Adding a single stabilizer could increase the hardness of yogurt to a certain extent;with the increase of gellan gum and CMC-Na addition, the cohesiveness of solidified yak yogurt increased. The best stabilizer compound was determined that gellan gum 0.07%, polydextrose 4%, CMC-Na 0.07%. The nutrient content of the yogurt produced by the optimal technology was significantly higher than that of the commercially available yogurt, which was mainly rich in substances, which was conducive to the formation of a unique and rich flavor.