魔芋粉添加对酸羊奶品质及功能特性影响

Effect of konjac powder supplementation on quality and functional characteristics of goat yogurt

文章探讨了魔芋粉添加对酸羊奶品质及功能特性的影响。通过单因素试验确定魔芋粉添加量等因素的范围,采用响应面法优化酸羊奶制备条件。比较了优化条件下添加魔芋粉与未添加魔芋粉酸羊奶在理化、微生物、质构特性及抗氧化能力方面的差异。利用激光共聚焦显微镜分析比较2种酸羊奶微观结构。结果表明,优化后酸羊奶配方为魔芋粉添加量0.07%、糖添加量6%、菌种添加量0.4%,感官评分90.51分。添加魔芋粉显著提升了酸羊奶的稳定性和抗氧化性,且理化和微生物指标均符合国家标准。微观结构分析表明,魔芋粉使乳蛋白结合更紧密,形成更致密乳凝胶,改善酸羊奶黏度。因此添加魔芋粉能显著改善酸羊奶品质和抗氧化特性。

The purpose of this study was to investigate the effects of konjac powder supplementation on the quality and functional properties of goat yogurt.The range of factors such as konjac powder supplementation was determined by single factor test.Then,response surface method was used to optimize the preparation conditions of goat yogurt.Then,the differences in physicochemical,microbiological,structural properties and antioxidant capacity of goat yogurt with konjac powder and without konjac powder supplementation were compared.Finally,the microstructure of two kinds of goat yogurt was analyzed by laser confocal microscope.The results showed that the optimized goat yogurt formula was 0.07%konjac powder,6%sugar and 0.4%bacteria,and the sensory score was 90.51.The supplementation of konjac powder significantly enhanced the stability and antioxidant properties of goat yogurt,and the physicochemical and microbial indexes were in line with national standards.Microstructure analysis revealed that konjac powder enhanced the binding of milk proteins,resulting in a denser milk gel and increased the viscosity of goat yogurt.In conclusion,the supplementation of konjac powder significantly improved the quality and antioxidant properties of goat yogurt.