研制添加了不同含量魔芋寡糖的酸奶,测定酸奶的酸度和持水力,采用流变仪和质构仪对酸奶的表观黏度、硬度、稠度、内聚性和黏度进行测定,并对贮藏期间的乳酸菌数量进行计数,以此评价魔芋寡糖对酸奶品质的影响。结果表明,魔芋寡糖添加量为0.8%(质量分数)时的酸奶具有最佳品质:酸度为78°T,持水力达到82%,硬度为(63.00±1.59) g,稠度为(480.16±14.27) g·s,内聚性为(83.31±2.99) g,黏度为(83.79±1.79) g·s,3种乳酸菌的活菌数在贮藏14 d后均显著高于对照组,此结果为开发新型功能性酸奶奠定了一定理论基础。
关键词：
魔芋寡糖; 酸奶; 乳酸菌; 流变; 质构
In order to determine the effects of konjac oligosaccharides on yogurt quality, the yogurt was prepared by adding different concentrations of konjac oligosaccharides. The acidity, water holding capacity, apparent viscosity, hardness, consistency, cohesion, and viscosity of the yogurt were measured. The population of living lactic acid bacteria (LAB) during storage was also detected. It was found that 0.8% konjac oligosaccharides gave the yogurt excellent quality, including good acidity (78 °T), water holding capacity (82%), hardness (63.00 ± 1.59) g, consistency (480.16 ± 14.27) g·s, cohesion (83.31 ± 2.99) g, and viscosity (83.79 ± 1.79) g·s. Moreover, the living LAB after storing for 14 d were significantly higher than that of the control. This study provides a theoretical basis for developing a new functional yogurt.
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