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聚葡萄糖在凝固型酸水牛乳中的稳定性研究

The stability of polydextrose in solidified buffalo yoghurt
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摘要 以生水牛乳为原料、聚葡萄糖为功能性添加物,研究不同条件下凝固型酸水牛乳中聚葡萄糖的稳定性。利用苯酚-硫酸法测定凝固型酸水牛乳在不同发酵温度、发酵时间、菌种接种量及冷藏时间下聚葡萄糖的保存率。结果表明:该法可快速准确测定聚葡萄糖的含量,所作葡萄糖标准曲线的R~2为0.992,说明葡萄糖浓度在(0~26)μg/mL范围内线性良好;随着发酵时间的延长,酸乳体系中酸度越大,聚葡萄糖稳定性越弱,但仍能保持较好的保存率;在不同的发酵温度下,41℃左右的聚葡萄糖分解的较多,温度较低或较高时乳酸菌活性较低,聚葡萄糖在凝固型酸水牛乳中保存率均在75%~98%之间,稳定性良好,可用于聚葡萄糖酸水牛乳的生产。 To study the stability of polydextrose in solidified buffalo yoghurt under different conditions using buffalo milk as raw material and polydextrose as a functional additive. We used phenol-sulfuric acid method to measure the preservation rate of polydextrose at different fermentation temperature,fermentation time, pure breed inoculation and storage time for determining the stability of polydextrose.The results showed that the phenol-sulfuric acid method can quickly and accurately determine the content of polydextrose. The R~2 of the glucose standard curve was 0.992, which indicated that the glucose concentration was linear in the range of(0~26)μg/mL. With the fermentation process, the yogurt became more acidic and the stability of polydextrose was more weaker, but the polydextrose could possess better survival rate. At different fermentation temperatures, the polydextrose was easily resolved at about 41 ℃.Because the activities of Lactobacillus were weaker during lower and higher temperatures, so the survival rates of polydextrose were higher. Polydextrose had a preservation rate of 75%~98% in the solidified buffalo yoghurt, and had good stability. It could be used for the production of buffalo milk.
作者 黄丽 杨攀 冯玲 李玲 农皓如 曾庆坤 唐艳 HUANG Li;YANG Pan;FENG Ling;LI Ling;NONG Haoru;ZENG Qingkun;TANG Yan(Guangxi Buffalo Research Institute,Chinese Academy of Agricultural Sciences,Nanning 530001)
出处 《食品科技》 CAS 北大核心 2019年第2期259-263,共5页 Food Science and Technology
基金 广西科技厅技术创新引导专项(桂科AC16450002) 广西水牛研究所基本科研业务费项目(水牛基1705009,水牛基1504009).
关键词 聚葡萄糖 凝固型酸水牛乳 稳定性 苯酚-硫酸法 polydextrose solidified buffalo yoghurt stability phenol-sulphate acid spectroscopy
作者简介 通信作者:李玲;通信作者:曾庆坤;黄丽(1986—),女(壮族),广西横县人,硕士,研究实习员,研究方向为乳品科学。
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