在冷藏期间添加蓝粉对奶基发酵饮料的质量属性的影响
Biljana Trajkovska1, Gjore Nakov2, Sari Thachappully Prabhat3
1Faculty of Biotechnical Sciences-Bitola, University "St. Kliment Ohridski"-Bitola, 7000 Bitola, North Macedonia.
Foods (Basel, Switzerland)
|June 19, 2024
概括
蓝果汁是一种水果工业的废物,可以增强未充分利用的奶的健康益处和感官吸引力. 含有2-4%的果汁,改进的奶油.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 营养生物化学 营养生物化学
背景情况:
- 水果和饮料行业产生大量的废物,比如蓝果汁,它含有宝贵的抗氧化剂.
- 奶油是一种乳制品副产品,尽管它具有营养和技术潜力,但仍未得到充分利用.
- 价值化水果废弃物可以解决环境问题,并创造功能性食品.
研究的目的:
- 为了研究将蓝留料加入奶中的影响.
- 评估物理化学,抗氧化剂,微生物和感觉性质的变化.
- 为了确定最佳的蓝残渣水平,以提高奶的功能.
主要方法:
- 黄油牛奶补充了蓝残渣,其度为0%,2%,4%,6%,8%和10%.
- 样本被分析为物理化学 (pH,干物质,水容量,颜色),抗氧化 (总含量,抗氧化活性),微生物 (Enterobacteriaceae,酵母,模具) 和感觉特征.
- 在4±1°C的两周储存期内进行了分析.
主要成果:
- 添加蓝留改变了奶油的pH值,干物质,水容量和颜色参数.
- 总醇含量和抗氧化活性在较高的果汁度下显著增加.
- 微生物学分析证实没有腐烂生物;感官评估有利于2%和4%的果汁量.
结论:
- 将蓝果汁加入奶中可以增强其抗氧化特性和功能益处.
- 最佳水平 (2-4%) 提高感官属性和整体可接受性,证明有效的废物利用.
- 这种方法提供了一种可持续的策略,用于从水果行业的副产品中开发更健康的乳制品.
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