魔芋葡甘聚糖饮用型酸奶稳定性及口感研究

Study on the Stability and Taste of Konjac Glucomannan Drinkable Yogurt

本试验研究了魔芋葡甘聚糖(KGM)酸奶的KGM适宜添加比例范围和KGM酸奶的最佳饮用时间,旨在为KGM功能性酸奶开发提供一定的理论基础。在鲜牛奶中添加一定浓度的魔芋葡甘聚糖,通过均质、杀菌、发酵、再均质等工艺制作饮用型酸奶,分别从pH值、酸度、活菌数、黏度以及感官评价方面出发,对不同储存条件和时间下的酸奶稳定性及口感变化情况展开评价。结果表明:4~6℃冷链储存条件下,魔芋葡甘聚糖饮用型酸奶随着存放时间的延长pH值逐渐降低而酸度提升,活菌数量呈下降趋势。根据黏度和感官评分对比,魔芋葡甘聚糖的适宜添加比例范围为0.11%~0.13%。试验表明添加KGM制作饮用型酸奶具有可实施性,KGM酸奶的最佳饮用时间为1周以内。

In order to find the suitable range of KGM and the best drinking time of KGM drinkable yoghurt,it also provides a theoretical basis for KGM in the field of Functional Yoghurt development.The stability and taste change of the yoghurt were evaluated with the increase of storage time under different storage conditions,starting from the pH value,acidity,the number of living bacteria,viscosity and sensory evaluation.The results showed that:under the cold chain storage condition of 4~6℃,the pH value and acidity value of konjac glucomannan drinking yoghurt increased with the prolongation of storage time,and the number of living bacteria decreased,but the survival rate of the live bacteria was higher than that under the storage of normal temperature and high temperature environment.According to the comparison of viscosity and sensory score,the suitable proportion range of konjac glucomannan was 0.11%~0.13%,and the taste of konjac glucomannan was better.It is feasible to add KGM to make drinking yoghurt.Like the market yoghurt,there are many live bacteria stored in refrigerated condition,and the taste is better.The suitable amount of KGM is controlled at 0.11%to 0.13%as soon as possible.