复合稳定剂对牦牛酸奶后熟过程中风味的影响

Effect of a New Type of Compound Stabilizer on the Flavor Components of Coagulated Yak Yogurt during the Ripening Process

为研究复合稳定剂(结冷胶、聚葡萄糖、羧甲基纤维素钠)对凝固型牦牛酸奶在后熟过程中风味成分的影响,试验测定添加不同稳定剂酸奶在不同后熟时间风味物质的变化。结果表明:酸奶后熟过程风味成分中酮类化合物含量最高,其次是酸类、醇类、醛类,酯类含量最低;随着后熟时间延长,空白组中检出的挥发性风味物质成分差异不大,冷藏后熟2 d时,结冷胶组与复合稳定剂组风味物质具有更好的稳定性效果;冷藏后熟7 d与2 d相比,复合稳定剂组检出风味物质稳定效果更好。综合得出,使用复合稳定剂制作的牦牛酸奶风味成分更加稳定。

In order to study the effect ofcomposite stabilizers [gellan gum,polydextrose and carboxymethyl cellulose sodium(CMC-Na)] on the flavor components of yak yogurt during the post-cooking process,the changes of flavor substances in yogurt at different post-cooking times of different stabilizers addition were measured.The results showed that the content of ketones in the flavor components of the yogurt after ripening was the highest,followed by acids,alcohols and aldehydes,and the content of esters was the lowest;With the extension of the ripening time,the volatile flavor compounds detected in the blank group had little difference in composition.When cooked for 2 d after refrigeration,the flavor compounds of the gellan gum group and the compound stabilizer group had a better stability effect;The flavor compounds of the compound stabilizer group were detected after 7 d of refrigeration compared with 2 d.The material stabilization effect was better.It could be concluded that the flavor components of yak yogurt made by compound stabilizer were more stable.