摘要
本研究以益生菌酸奶为对照,研究添加不同益生元(菊粉、低聚果糖和低聚半乳糖)对合生元酸奶质构、流变特性和微观结构的影响。结果表明,与添加其他益生元相比,添加菊粉显著提高合生元酸奶的持水力及硬度(P<0.05),也改善了合生元酸奶的粘弹性及抗剪切作用。扫描电镜结果也显示菊粉对合生元酸奶的酪蛋白胶束三维网络结构具有增强作用。本研究结果表明菊粉对合生元酸奶的质构、流变特性和微观结构具有较好的改善作用,为菊粉作为益生元在合生元酸奶中的工业应用提供了理论基础。
The aim of this study was to investigate the effect of different prebiotic(inulin,fructooligosaccharides,and galactooligosaccharides)on textural,rheological,and microstructural properties of synbiotic yogurt.The results showed that synbiotic yogurt group fortified with inulin could significantly improve the water holding capacity and hardness(P<0.05),compared with the yogurt added with other probioitcs.Furthermore,the inulin ameliorated the apparent viscosity and resisting shear stress of synbiotic yogurt.The results of scanning electron microscopic showed inulin enhanced the casein micelle network structure of synbiotic yoghurt.In conclusion,the inulin had a positive effect on improvement of the texture,rheological properties and microstructure of synbiotic yogurt.It may provide a theoretical basis for using inulin in the food industry.
作者
赵晓
杜琨
张媛
ZHAO Xiao;DU Kun;ZHANG Yuan(Engineering University of People's Armed Police,Xi’an 710086,China)
出处
《食品工业科技》
CAS
北大核心
2023年第1期72-77,共6页
Science and Technology of Food Industry
基金
黑龙江省属科研院所科研业务费项目(CZKYF2022-1-C029)。
关键词
合生元酸奶
菊粉
益生元
质构
流变
微观结构
synbiotic yogurt
inulin
probiotic
texture
rheological
microstructure
