以富含蛋清蛋白粉和不同单糖的杏仁奶为原料生产酸奶类产品

Q4 Agricultural and Biological Sciences Ege Universitesi Ziraat Fakultesi Dergisi Pub Date : 2022-07-04 DOI:10.20289/zfdergi.1000476
Nazan Kavas, Gökhan Kavas
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引用次数: 1

摘要

目的:以杏仁为原料,用蛋白粉(EWPP)和蔗糖-麦芽糖对杏仁乳进行富集,制备非乳制品酸奶类发酵产品。材料和方法:将蔗糖和麦芽糖以1.0%w/v的比例加入杏仁奶中。然后,将蔗糖和麦芽糖乳在85°C下巴氏灭菌20分钟并冷却。冷却后,将蛋清蛋白粉(6%w/v)和干物质调节至12-13%。在本研究中,对酸奶类产品在储存第1、7、14和21天的物理化学、流变学和感官特性进行了测定。在储存的第一天测定脂肪酸组成。结果:杏仁奶生产的非乳制品在理化、感官、流变学和微生物学性能方面与牛奶生产的酸奶具有相似的性能。然而,还确定,就所有参数而言,添加麦芽糖生产的酸奶类产品比添加蔗糖的发酵产品更容易接受。结论:利用杏仁奶中不同的二糖生产酸奶类发酵乳制品是可能的,可以替代动物奶生产的发酵乳制品。
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Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides
Objective: The objective of this study was to produce a non-dairy yogurt-like fermented product by enriching almond milk obtained from almonds, whose functional properties are well known, with egg white protein powder (EWPP) and sucrose - maltose. Material and Methods: Sucrose and maltose were added to almond milk at a rate of 1.0% w/v. Afterwards, sucrose and maltose milks were pasteurized at 85 °C for 20 minutes and cooled. Following the cooling, the egg white protein powder (6% w/v) and the dry matter were adjusted to 12-13%. In this study, physico-chemical, rheological and sensory properties of yogurt-like products were determined on the 1st, 7th, 14th and 21st days of storage. Fatty acid compositions were determined on the first day of storage. Results: It has been determined that non-dairy fermented products produced from almond milk have similar properties to yogurt made from cow's milk in terms of physico-chemical, sensory, rheological and microbiological properties. However, it was also determined that yogurt-like products produced with the addition of maltose were more acceptable than the fermented products with the addition of sucrose in terms of all parameters. Conclusion: It has been concluded that it is possible to produce yogurt-like fermented milk products using different disaccharides from almond milk, and it can be an alternative to fermented milk products produced from animal milk.
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CiteScore
0.20
自引率
0.00%
发文量
45
审稿时长
10 weeks
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