食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 213 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044236

研究报告

乳脂原料类型对酸奶油品质的影响

  • 马松林 ,
  • 洪青 ,
  • 张欢畅 ,
  • 蔡鑫 ,
  • 王国骄 ,
  • 刘振民
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(光明乳业股份有限公司乳业研究院,上海乳业生物工程技术研究中心,乳业生物技术国家重点实验室,上海,200039)
第一作者：硕士研究生(刘振民教授级高级工程师为通信作者,E-mail:liuzhenmin@brightdariy.com)

收稿日期: 2025-08-15

  修回日期: 2025-10-11

  网络出版日期: 2026-06-03

基金资助

市国资委企业创新发展和能级提升项目(2022013)

收起

Effect of cream raw material type on the quality of sour cream

  • MA Songlin ,
  • HONG Qing ,
  • ZHANG Huanchang ,
  • CAI Xin ,
  • WANG Guojiao ,
  • LIU Zhenmin
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. ltd., Shanghai 200039, China)

Received date: 2025-08-15

  Revised date: 2025-10-11

  Online published: 2026-06-03

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摘要

为探究脂肪来源对酸奶油品质的影响,该研究对比了以新鲜稀奶油和黄油为原料制备的酸奶油营养成分、质构特性、流变学特性、微观结构及感官评分。结果表明,与黄油基酸奶油相比,乳脂基酸奶油的蛋白质含量、pH值、硬度、黏附性、咀嚼性以及G′和G″值显著降低(P＜0.05),形成了柔软细腻的质地。样品的持水力和弹性无显著差异。此外,乳脂基酸奶油呈现出乳白色的色泽和更致密的网络结构。感官分析结果显示,乳脂基酸奶油的整体风味更佳,更易于消费者接受。综上,新鲜稀奶油是制备高品质酸奶油更优的原料。其中乳脂基酸奶油组(F20)营养丰富、软硬适中且感官评分最高。该研究为酸奶油产品开发和品质提升提供了理论指导和技术参考。

关键词： 酸奶油; 黄油; 理化性质; 质构; 感官评价

本文引用格式

马松林 , 洪青 , 张欢畅 , 蔡鑫 , 王国骄 , 刘振民 . 乳脂原料类型对酸奶油品质的影响[J]. 食品与发酵工业, 2026 , 52(9) : 213 -220 . DOI: 10.13995/j.cnki.11-1802/ts.044236

Abstract

To investigate the impact of fat source on sour cream quality, this study compared the nutritional composition, physicochemical properties, microstructure, and sensory scores of sour creams prepared from fresh whipping cream and butter.Results demonstrated that, compared to butter-based sour cream, dairy fat-based sour cream exhibited significantly lower protein content, pH value, hardness, adhesiveness, chewiness, and rheological parameters (G′ and G″) (P<0.05), resulting in a softer and smoother texture.Conversely, no significant differences were found in water holding capacity or springiness between the samples.Furthermore, dairy fat-based sour cream displayed a milky-white color and a denser network structure.Sensory analysis revealed that the dairy fat-based sour cream demonstrated superior overall flavor and higher consumer acceptability.In conclusion, fresh whipping cream was superior to butter as a raw material for producing high-quality sour cream.Among the formulations, the F20 group stood out for its rich nutritional profile, moderate hardness, and the highest sensory score.These findings provide a valuable theoretical and practical basis for the industrial development and quality enhancement of premium sour cream products.

Key words： sour cream; butter; physicochemical property; texture; sensory evaluation

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