摘要
酸乳具有极高的营养价值和保健功能,而酸乳存在的乳清析出、凝固不良等品质缺陷影响了消费者的感官体验。研究者们通常利用食品大分子修饰凝胶网络形成或诱导乳蛋白凝胶化等方法改善酸乳的凝胶稳定性及感官性能。本文从酸乳的质地缺陷及影响因素、凝胶稳定性改善策略及作用机制、未来发展趋势3个方面进行综述,以期为研究酸乳品质及稳定性改善提供一定的指导。
Yoghurt has high nutritional value and health-promoting functions;however,its quality defects such as whey syneresis and poor coagulation affect the sensory experience of consumers.Researchers commonly use food macromolecules to improve the gel stability and sensory properties of yoghurt by modifying the formation of gel networks or inducing the gelation of milk protein.In this review,we summarize the texture defects of yogurt,the factors influencing them,and the strategies to improve the gel stability of yogurt as well as the underlying mechanism.Also,we discuss future trends.This review will provide important guidance for improving the quality and stability of yoghurt products.
作者
岳娟
姚晓琳
缑青霞
韦湘滢
岳健雄
李丹
杨丹
YUE Juan;YAO Xiaolin;GOU Qingxia;WEI Xiangying;YUE Jianxiong;LI Dan;YANG Dan(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第13期253-260,共8页
Food Science
基金
国家自然科学基金面上项目(32272475,31871812)
陕西省教育厅服务专项科研计划项目(22JC013)。