利用转子/定子装置改善搅拌型高蛋白酸奶的感官质量和特性

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-09-02 DOI:10.1016/j.idairyj.2024.106078
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引用次数: 0

摘要

本研究调查了发酵后处理和脂肪含量对储存 13 周的搅拌型高蛋白酸奶(6 wt% 蛋白质)质量的影响。使用转子/定子装置对脂肪含量为 0 或 3 wt % 的酸奶进行了两种后发酵处理(119W 和 296W,290 L-1h),而对照酸奶则未进行后发酵处理。感官质量通过定量描述性分析(QDA)和质量控制(QC)进行分析。质控结果显示,后发酵处理对外观、稠度和气味/风味有明显影响。根据 QDA 结果,后发酵处理明显减少了乳清分离、粘稠度、厚度、粘口感和粉味,增加了光泽度和顺滑口感。共焦激光扫描显微镜和暗视野显微镜显示,与后处理样品相比,对照样品中的蛋白质聚集更大。经过后处理的酸奶在储存 13 周后仍能保持可接受的质量,而对照样品在整个储存期间的质量都无法接受。
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Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device

This study investigated the impact of post-fermentation processing and fat content on the quality of stirred high-protein yogurts (6 wt% protein) during 13 weeks of storage. A rotor/stator device was used to apply two post-fermentation treatments (119W and 296W, 290 L-1h) to yogurts containing 0 or 3 wt % fat, while a control yogurt did not undergo post-fermentation processing. Sensory quality was analyzed by Quantitative descriptive analysis (QDA) and Quality control (QC). QC results showed significant effects of post-fermentation processing on appearance, consistency, and odor/flavor. Post-fermentation processing significantly reduced whey separation, stickiness, thickness, sticky mouthfeel and mealiness, and increased shininess and smooth mouthfeel according to QDA results. Confocal laser scanning microscopy and darkfield microscopy revealed larger protein aggregates in the control samples compared to the post-processed samples. The post-processed yogurts maintained acceptable quality after 13 weeks of storage, contrasting with the control samples that had unacceptable quality throughout the storage period.

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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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