摘要
研究以菊糖作为脂肪替代品对低脂酸奶品质的影响,为菊糖在低脂酸奶中的应用提供依据。菊糖按脂肪取代率0、20%、40%、60%、80%和100%添加到酸奶中制作低脂酸奶。通过感官评价初步确定了酸奶的最佳脂肪替代率为40%;采用扫描电镜观察分析酸奶的微观结构,发现以菊糖作为脂肪替代品的酸奶微观结构比较均匀、疏松且开放度较高;采用质地测试仪(TPA测试)对不同脂肪替代率酸奶的各项指标(硬度、黏聚性、弹性和胶着性)进行分析,结合感官评定结果,最终确定菊糖在酸奶中的最佳脂肪替代率为40%,即菊糖的最佳添加量为2.208%。
The effect of inulin replacing fat on the quality of low-fat yogurt was studied,which will provide basis for the application of inulin in low-fat yogurt.Using traditional production process of low-fat yogurt,0,20%,40%,60%,80% and 100% inulin were added to replace fat of yogurt.The optimum fat replacement rate of inulin in yogurt is 40% by the sensory score.The microstructure of yogurt containing inulin has uniform,loose,and a higher degree of openness by scanning electron microscope.The changes trend of various indicators（hardness,cohesiveness,springiness and gumminess） of inulin addition on the quality of low-fat yogurt by the texture profile analysis（TPA） texturometer was also analyzed.Taking into account sensory evaluation,the optimum fat replacement rate of inulin is 40%（the optimal dosage of inulin 2.208%） in low-fat yogurt.
出处
《安徽农业科学》
CAS
2012年第31期15420-15423,共4页
Journal of Anhui Agricultural Sciences
关键词
低脂酸奶
菊糖
感官评价
扫描电镜
质地测试仪
Low-fat yogurt
Inulin
Sensory score
Scanning electron microscopy
Texture profile analysis texturometer
