不同品种柚子海绵层可溶性膳食纤维对酸奶储藏期品质的影响

Effects of different cultivars of soluble dietary fiber of pomelo sponge layer on the quality of yoghurt during storage

中文关键词:  柚子海绵层  可溶性膳食纤维  酸奶  储藏期: 品质

英文关键词:pomelo sponge layer  soluble dietary fiber  yoghurt  storage period  quality

中文摘要:

      目的 探究不同品种柚子海绵层可溶性膳食纤维(soluble dietary fiber, SDF)对储藏期酸奶品质的影响。方法 以西柚(grapefruit)海绵层SDF (XSDF)、琯溪蜜柚(Guanxiyu)海绵层SDF (GSDF)、文旦柚(Wendanyu)海绵层SDF (WSDF)、坪山柚(Pinshanyu)海绵层SDF (PSDF)、梁平柚(Liangpinyu)海绵层SDF (LSDF)、沙田柚(Shatianyu)海绵层SDF (SSDF)和奶粉为主要原料制备柚子海绵层SDF酸奶, 未添加柚子海绵层SDF的酸奶为对照组, 解析储藏过程中酸奶理化指标和微生物指标的变化规律。结果 储藏15 d后, GSDF酸奶的乳杆菌活菌数(9.34×107 CFU/mL)和可滴定酸度最高(107.3 °T), XSDF酸奶的持水力(67.8 g/g)和嗜热链球菌活菌数最高。PSDF酸奶的黏度比其他样品组更高。此外, 添加SDF对酸奶的颜色也有较大影响, LSDF与SSDF酸奶色泽影响较小, 其他柚子海绵层SDF对酸奶的色泽变化影响较大。结论 添加PSDF、XSDF和GSDF能提高酸奶的黏度、有益活菌数和持水力, 其是良好的功能性添加剂。

英文摘要:

      Objective To investigate the effects of different varieties of soluble dietary fiber (SDF) of pomelo sponge layer on the quality of yoghurt during storage. Methods The grapefruit sponge layers SDF (XSDF), Guanxiyu sponge layers SDF (GSDF), Wendanyu sponge layers SDF (WSDF), Pinshanyu sponge layers SDF (PSDF), Liangpinyu sponge layers SDF (LSDF), Shatianyu sponge layers (SSDF) and milk powder were used as the main ingredients to prepare pomelo sponge SDF yoghurt, and the same batch yoghurt without the pomelo sponge SDF was used as the control. The physicochemical and microbiological indexes of yoghurt in different storage periods were determined. Results The results showed that GSDF yoghurt had the highest number of viable Lactobacillus bacteria (9.34×107 CFU/mL) and the highest titratable acidity (107.3 °T) after 15 days of storage, while XSDF yoghurt contained the best water holding capacity (67.8 g/g) and the highest bacteria counts of Streptococcus thermophilus. The PSDF yoghurt had the highest viscosity compared to the other sample. In addition, adding the SDF from pomelo sponge layers also had a greater effect on the color of the yoghurt, with LSDF and SSDF from pomelo sponge layer having less effect on the color of the yoghurt. The other grapefruit sponge layer SDF had great influence on the color change of yogurt. Conclusion The addition of PSDF, XSDF and GSDF can improve the viscosity, beneficial viable bacteria count and water holding capacity of yogurt, which is a good functional additive.