用耐米粉丰富的脱脂酸奶的生产:物理化学性质,微观结构和模型预测储存期间
Weijie Qi1, Meiyue You2, Hongyue Zhao1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food chemistry: X
|November 17, 2025
概括
将耐性粉 (RS) 添加到酸奶中可以提高它的保质期和质地. 这种食纤维有助于在储存期间保持微生物活力和结构完整性,使低血糖酸奶 (LGY) 成为更稳定的产品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 材料科学 是一种材料科学.
背景情况:
- 耐性粉 (RS) 被认为是一种食纤维.
- 它对酸奶的保质期和微观结构的影响尚不清楚.
- 在低血糖酸奶 (LGY) 中研究RS对于产品的稳定性至关重要.
研究的目的:
- 评估LGY在发酵和储存过程中的特征和微观结构.
- 为了确定酸奶稳定性的最佳RS度.
- 了解RS如何影响微生物活力和质地.
主要方法:
- 发酵和28天的储存LGY与不同的RS度.
- 主要成分分析 (PCA) 和Mantel的测试用于发酵分析.
- 微结构分析 (SEM) 和纹理属性测量.
- 动力建模用于储存稳定性评估.
主要成果:
- 含有0.6%RS的酸奶显示出最佳的储存特性.
- LGY保持了较高的乳酸细菌数量和微生物活力.
- LGY表现出增强的纹理硬度和弹性.
- RS与蛋白质形成了一个交叉连接网络,保留了凝基质并减少了孔隙形成.
结论:
- 耐性粉 (0.6%) 显著改善了低血糖酸奶的保质期和质地特性.
- 由RS提供的结构增强有助于增强存储稳定性.
- 这项研究为开发稳定,富含纤维的酸奶提供了理论基础.
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