基于混料设计研究代糖配比及其对炼乳品质的影响

Effects of sugar substitute ratios on the quality of condensed milk based on mixture design study

中文关键词:  炼乳  混料设计  代糖  工艺优化  品质分析

英文关键词:condensed milk  mixture design  sugar substitutes  process optimization  quality analysis

中文摘要:

      目的 研究不同代糖配比替代蔗糖对炼乳品质的影响。方法 本研究采用单因素实验和混料设计研究4种代糖不同配比, 得出最优代糖配方, 并将最优代糖配方制备的炼乳进行水分活度、水分分布状态、质构、黏度、色差和感官品质等方面测定。结果 4种代糖不同配比对炼乳感官品质和黏度的影响差异较大; 优化代糖配方为: 麦芽糖醇添加量23.70%、甜菊糖苷添加量0.17%、低聚半乳糖添加量5.10%、低聚木糖添加量1.00%(均为质量分数), 感官评分为(87.30±1.27)分, 黏度为(377.67±1.70) mPa·s。与蔗糖添加组炼乳相比, 最优代糖配方炼乳水分活度降低(水分活度为0.75±0.01) (P<0.05), 水分流动性减小; 炼乳浓稠度和黏性均降低[分别为(236.34±4.86) g.sec和(26.94±5.53) g] (P<0.05); 色泽为淡亮黄色。结论 最优代糖配方炼乳通过降低水分活度、减少水分流动性, 从而有效地减少炼乳中自由水含量, 进而改善了炼乳色泽和质构特性。

英文摘要:

      Objective To study the effects of different sugar substitutes replacing sucrose on the quality of condensed milk. Methods In this paper, different ratios of 4 kinds of sugar substitutes were investigated using single factor experiment and mixture design, to obtain the optimal sugar substitute formulations, and the water activity, moisture mobility, texture, viscosity, color difference and sensory quality of condensed milk prepared with the optimal sugar substitutes were determined. Results The effects of different ratios of 4 kinds of sugar substitutes on the sensory quality and viscosity of condensed milk were significant differences; the optimized sugar substitutes were maltitol with 23.70%, steviol glycosides with 0.17%, galacto-oligosaccharides with 5.10%, and xylo-oligosaccharides with 1.00% (all mass fraction), and the sensory score and viscosity were (87.30±1.27) points and (377.67±1.70) mPa·s, respectively. Compared with condensed milk in the sucrose-added group, the water activity of condensed milk was reduced (water activity was 0.75±0.01) (P<0.05), and the water mobility was reduced; the consistency and viscosity of the condensed milk were reduced [the values were (236.34±4.86) g·sec and (26.94±5.53) g, respectively] (P<0.05); the color was light and bright yellow. Conclusion The optimal sugar substitute formula for condensed milk effectively reduces the free water content in condensed milk by reducing water activity and water fluidity, thereby improving the color and texture characteristics of condensed milk.