马粉对混合酸奶的技术功能特征的影响
Ishtiaq Ahmad1, Malik Adil Nawaz2, Gaopeng Zhang1
1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People's Republic of China.
Journal of food science and technology
|February 25, 2026
概括
将土豆泥 (MP) 添加到酸奶中增加了酸度并降低了协同作用. 使用25%的MP实现了最佳的纹理和稳定性,提高了其在发酵乳制品中的使用.
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
- 配料功能 配料的功能
背景情况:
- 酸奶生产依赖于特定的技术功能性质.
- 探索像土豆泥 (MP) 这样的新材料可以改变酸奶的特性.
- 了解成分相互作用对于产品开发至关重要.
研究的目的:
- 评估不同度的土豆泥对酸奶技术功能性质的影响.
- 为了确定最佳的MP水平,以改善酸奶的质地和稳定性.
- 评估MP作为发酵乳制品中的功能成分的潜力.
主要方法:
- 酸奶是用0%,10%,25%和50% (重量) 的土豆泥 (MP) 制备的.
- 分析了技术功能特征,包括酸度,pH值,聚合,颗粒大小,质地,粘度和水流动性.
- 低场核磁共振 (LF-NMR) 用于研究水的分布和运动.
主要成果:
- 增加的MP水平导致更高的酸度,更低的pH值和减少的协同作用.
- 颗粒大小随着MP含量增加而增加,可能是由于素相互作用.
- 酸奶的硬度和粘度下降,而明显的粘度显示下降趋势.
- LF-NMR表明MP含量较高的凝中水的运动增加.
- 25%的MP度导致了更好的纹理和稳定性.
结论:
- 马粉 (MP) 显著改变了酸奶的技术功能性质.
- MP显示出作为功能成分的潜力,可以增强酸奶的质地和稳定性.
- 25%的最佳MP水平为发酵乳制品应用提供了改进的特性.
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