黄精多糖酸奶的研制及其品质分析

Preparation of Polygonatum Polysaccharides Yogurt and its Quality Analysis

研究白砂糖、果胶、改性木薯淀粉和黄精多糖的添加对酸奶发酵特性的影响,确定黄精多糖酸奶的配方,测定黄精多糖酸奶的营养指标,并进行保藏期试验。结果表明,黄精多糖酸奶的最佳配方为在鲜牛奶中加入2%乳清蛋白粉、7%白砂糖、0.5%果胶、0.5%改性木薯淀粉和0.4%黄精多糖,发酵完成后所得到的黄精多糖酸奶品质良好,其可滴定酸为101.02°T,持水力为90.72%,蛋白质、脂肪、固形物和灰分含量分别为6.46%,10.9%,21.1%和7.25%,乳酸菌菌落总数为9.3×10~8 CFU/mL,显著高于对照组,且具有略微的黄精风味,酸甜适中,口感良好,形态稳定,无分层现象。保藏期试验显示,黄精多糖酸奶的后酸化程度低于不加黄精多糖的对照组。

The effects of adding sugar,pectin,modified cassava starch(MCS) and polygonatum polysaccharides(PPs) on the fermentation properties of yogurt were investigated, and the best formula of RPP yogurt with rich nutritional and health function were developed. Moreover,the nutritional compounds of the product were evaluated. The experimental results showed that adding 2% whey protein powder,7% sugar,0.5% pectin,0.5% MCS and 0.4% PPs in fresh milk,the quality of the obtained PPs yoghurt was the best,of which titratable acid reached 101.02 °T,water holding capacity was 90.72%,and the protein,fat,solids and ash contents were 6.46%,10.9%,21.1% and 7.25%,respectively. The total number of lactic acid bacteria colonies was 9.3 ×10~8 CFU/mL, which was significantly higher than that of the control group. The PPs yogurt had slight flavor,moderate sweet and sour,good taste,stable morphology and no stratification. Storage period test showed that the degree of post acidification of PPs yogurt was lower than that of control group during the storage periods.