添加蜂蜜对牦牛酸奶品质特性的影响

Effects of adding honey on the quality characteristics of yak yogurt

中文关键词:  牦牛奶  酸奶  蜂蜜  乳酸菌  品质特性[1]

英文关键词:yak milk  yogurt  honey  Lactobacillus  quality characteristic

中文摘要:

      目的 分析添加蜂蜜对牦牛酸奶在贮藏期28 d内品质感官特性的影响。方法 在牦牛奶均质和灭菌后接种发酵剂YF-LC922(含保加利亚乳杆菌和嗜热链球菌)进行发酵, 制备4种蜂蜜牦牛酸奶配方(0%、5%、10%和15%), 将所有样品在4 ℃下保存28 d, 并在贮藏期第1、7、14、21、28 d分别对所有样品的感官品质特性进行评价。结果 贮藏过程中牦牛酸奶的pH随着蜂蜜添加量的增加而逐渐降低, 而可滴定酸度则随着蜂蜜添加量的增加逐渐增大。蜂蜜的添加对牦牛酸奶的质构特性、持水力以及感官评价产生积极影响, 结果均以15%蜂蜜添加量的牦牛酸奶较为显著(P<0.05)。4种蜂蜜添加量的牦牛酸奶的乳酸菌活菌数在第14 d出现大幅下降, 但在第28 d, 所有牦牛酸奶的乳酸菌活菌数仍然处于106 CFU/mL以上, 且在相同贮藏期内蜂蜜的添加增加使牦牛酸奶的乳酸菌活菌数增加。蜂蜜的添加显著改善了牦牛酸奶的品质特性和感官, 且显著性整体上随着蜂蜜添加量增加而增加。另外, 加入蜂蜜弱化了牦牛酸奶的膻味, 提高了牦牛酸奶的感官评分。结论 蜂蜜因营养价值丰富、感官特性好, 可以增加牦牛酸奶的风味和品质, 使蜂蜜牦牛酸奶拥有良好的市场价值。

英文摘要:

      Objective To analyze the influence of adding honey to yak yogurt in the storage period within 28 d quality characteristics and sensory evaluation. Methods After homogenization and sterilization of yak milk, YF-LC922 (containing Lactobacillus bulgaricus and Streptococcus thermophilus) was inoculated for fermentation. After reaching the fermentation end point, honey was added into the fermented yak yogurt in the proportion of 0%, 5%, 10% and 15%. After adding honey, all samples were stored at 4 ℃ for 28 d, and the quality characteristics of all samples were evaluated at 1st, 7th, 14th, 21th and 28th days of storage, respectively. Results During storage, the pH of yak yogurt decreased with the increase of honey addition, while the titratable acidity increased with the increase of honey addition. The addition of honey had positive effects on texture characteristics, water holding capacity and sensory evaluation of yak yogurt, and the results showed that the addition of 15% honey was more significant (P < 0.05). The number of viable lactic acid bacteria in the four kinds of honey added levels of yak yogurt decreased significantly at the 14th day of storage, but at the 28th day of storage, the number of viable lactic acid bacteria in all the yak yogurt was still above 106 CFU/mL, and the increase of honey added in the same storage period increased the number of viable lactic acid bacteria in the yak yogurt. The results showed that the addition of honey significantly improved the quality characteristics and senses of yak yogurt, and the significance increased with the increase of honey added. In addition, adding honey weakened the odor of yak yogurt and improved the sensory score of yak yogurt. Conclusion Therefore, because of its rich nutritional value and good sensory characteristics, honey can increase the flavor and quality of yak yogurt, so that honey yak yogurt has a good market value.