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通过添加不同改性淀粉制备冷冻酸乳冰淇淋,分别研究不同改性淀粉及添加量在冷冻处理前对酸乳样品的硬度和黏度的影响,以及在冷冻处理后对冷冻酸乳冰淇淋样品冻融稳定性和感官品质的影响。结果显示,随着改性淀粉添加量在0~1.2 g/100 g范围增加,酸乳样品的硬度和黏度均呈现不同程度的增加,并且全部冷冻酸乳冰淇淋样品的乳析指数均呈现不同程度的下降,其中添加辛烯基琥珀酸酐(OSA)酯化淀粉微粒的样品,其硬度和黏度的增幅最大,分别为67.64%和93.43%,并且表现出最佳的冻融稳定性,其乳析指数下降幅度最大,为52.28%。当OSA酯化淀粉微粒添加量为0.8 g/100 g时,其感官品评综合得分最高,为90.54分,表明此种改性淀粉在提高冷冻酸乳冰淇淋品质上具有良好的应用效果。 相似文献
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研究了以马铃薯淀粉、木薯淀粉、蜡质玉米淀粉和玉米淀粉为原料制备的羟丙基二淀粉磷酸酯在Brabender黏度曲线、不同介质中黏度、透明度和冻融稳定性等性能差异,探讨了不同原料羟丙基二淀粉磷酸酯在酸乳的制作中对酸乳黏度、贮藏稳定性及感官评价的影响。实验结果显示:(1)马铃薯羟丙基二淀粉磷酸酯具有较低的糊化温度和较高的峰值黏度;(2)蔗糖和柠檬酸能不同程度地提高羟丙基二淀粉磷酸酯的黏度;(3)较之玉米羟丙基二淀粉磷酸酯,马铃薯、木薯和蜡质玉米羟丙基二淀粉磷酸酯具有更好的冻融稳定性;(4)4种羟丙基二淀粉磷酸酯透明度均不高;(5)4种变性淀粉均可不同程度改善酸乳的品质,提高酸乳的稠度,降低乳清析出率和提高产品贮藏期。 相似文献
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以普通玉米淀粉为原料,研究了三种乳酸菌发酵对玉米淀粉中直链淀粉含量的影响。结果表明:三种乳酸菌发酵处理后,玉米粉中直链淀粉的含量都有不同程度的增加,并且随着发酵时间的增加,直链淀粉含量遥渐增大,达到最大值后,逐渐降低,其中嗜酸乳杆菌发酵5d处理的样品中直链淀粉含量最大,为32.69%。 相似文献
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不同乳酸菌发酵对玉米淀粉中直链淀粉含量的影响 总被引:1,自引:0,他引:1
以普通玉米淀粉为原料,研究了三种乳酸菌发酵对玉米淀粉中直链淀粉含量的影响。结果表明:三种乳酸菌发酵处理后,玉米粉中直链淀粉的含量都有不同程度的增加,并且随着发酵时间的增加,直链淀粉含量逐渐增大,达到最大值后,逐渐降低,其中嗜酸乳杆菌发酵5d处理的样品中直链淀粉含量最大,为32·69%。 相似文献
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酸浆法沉降淀粉是我国生产淀粉的传统工艺,而对于其机理的研究比较缺乏。目前研究表明:酸浆中乳酸乳球菌细胞壁上的凝集素具有沉淀淀粉的能力,酸浆的酸度、部分金属离子、有机酸也影响淀粉的沉淀及性质,利用酸浆法沉降的淀粉和利用此淀粉生产的粉丝结构和性质也发生不同程度的变化。 相似文献
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研究了小麦淀粉分别与马铃薯淀粉、豌豆淀粉以不同比例混合后淀粉混合物的糊化特性、流变学特性和凝胶特性等。结果表明:小麦淀粉的峰值黏度(2 430.50 Pa•s)等糊化特性参数低于马铃薯淀粉(9 001.02 Pa•s)和豌豆淀粉(2 644.50 Pa•s),而糊化温度(90.70 ℃)高于马铃薯淀粉(67.05 ℃)和豌豆淀粉(73.95 ℃)。两种混合淀粉体系的糊化特性值在小麦淀粉和马铃薯淀粉、小麦淀粉和豌豆淀粉的值之间发生变化。凝胶的质构和水分子状态等参数有相似的特性变化规律。小麦淀粉的模量(G′为4 770.85 Pa、G″为453.80 Pa)高于马铃薯淀粉(G′为1 392.46 Pa、G″为175.65 Pa)和豌豆淀粉(G′为3 256.89 Pa、G″为275.36 Pa),两种混合淀粉体系的储能模量和损耗模量在小麦淀粉和马铃薯淀粉、小麦淀粉和豌豆淀粉的值之间发生变化。马铃薯淀粉(7.84 J/g)和豌豆淀粉(8.18 J/g)的热焓值小于小麦淀粉(13.06 J/g),小麦与马铃薯混合淀粉、小麦与豌豆混合淀粉热焓值降低。综上所述,小麦淀粉分别与马铃薯淀粉和豌豆淀粉混合使得混合淀粉的性质发生不同程度的改变,可为淀粉的天然改性提供一定的理论依据。 相似文献
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淀粉分子结构对形成抗性淀粉的影响 总被引:10,自引:0,他引:10
考察了几种大米淀粉和土豆淀粉形成抗生淀粉的能力,用分子排阻色谱的方法研究其分子结构。认为土豆淀粉比大米淀粉更适用来生产抗性淀粉。 相似文献
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Jun He Yumei Han Min Liu Yanan Wang Yang Yang Xujin Yang 《Journal of dairy science》2019,102(5):3956-3964
This study investigated the effects of resistant starch (RS) 2 (a high-amylose corn starch) and RS3 (physically modified corn starch) on yogurt quality. Yogurt containing Bifidobacterium BB-12 was treated with RS2 or RS3 to a final concentration of 1.5%, with the control group receiving 1.5% (wt/wt) of sucrose. Multispeckle diffusing wave spectroscopy and scanning electron microscopy were used to investigate the effect of the resistant starches on the gelation process and microstructure of yogurt. The quality of the yogurt treatments was evaluated using viable counts of Bifidobacterium BB-12 and all viable cells, titratable acidity, amount of whey separation, and viscosity during storage. The resistant starches affected the progress of gelation and microstructure and decreased the decline of viable counts of Lactobacillus. Notably, RS3 effectively protected the Bifidobacterium BB-12, increased the viscosity, and decreased titratable acidity. Our results suggested that RS could improve the quality of yogurt and have a more probiotic effect. Further studies could lead to optimization in yogurt processing by mixing these 2 types of RS to determine their best usage and explore their interactions with proteins. 相似文献
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研究了3种搅拌型酸奶用变性淀粉——蜡质玉米乙酰化二淀粉磷酸酯(AWMDP)、木薯乙酰化二淀粉磷酸酯(ATDP)、蜡质马铃薯二淀粉磷酸酯(WPDP)的基本性质和应用效果。3种搅拌型酸奶用变性淀粉经95℃处理10min后仍保持膨胀的颗粒状态,但是膨胀的平均粒径大小、吸水能力不同,这主要与淀粉的来源、交联度有关。3种变性淀粉(0.5%,w/w)都使得搅拌型酸奶的表观黏度、持水力和弹性模量(G')增加,同时提高了酸奶的抗剪切变稀性。WPDP在改善酸奶的物理性能上明显优于其他2种变性淀粉。 相似文献
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Katarzyna Skryplonek Marta Henriques David Gomes Jorge Viegas Catarina Fonseca Carlos Pereira Izabela Dmytrów Anna Mituniewicz-Małek 《Journal of dairy science》2019,102(9):7838-7848
Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer. 相似文献
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Abstract: Probiotics must be consumed at a level of 107 CFU/mL for successful colonization of the gut. In yogurts containing beneficial cultures, the survival of probiotic strains can quickly decline below this critical concentration during cold storage. We hypothesized that beta-glucan would increase the viability of bifidobacteria strains in yogurt during cold storage. Yogurts were produced containing 0.44% beta-glucan (concentrated or freeze-dried) extracted from whole oat flour and/or 1.33% modified corn starch, and bifidobacteria (B. breve or B. longum) at a concentration of at least 109 CFU/mL. All yogurts were stored at 4 °C. Bifidobacteria and yogurt cultures, Streptococcus thermophilus and Lactobacillus delbureckii subsp. bulgaricus, were enumerated from undisturbed aliquots before fermentation, after fermentation, and once a week for 5 wk. S. thermophilus and L. bulgaricus maintained a concentration of at least 108 CFU/mL in yogurts containing concentrated or freeze-dried beta-glucan regardless of starch addition, and in the control with no added beta-glucan or starch. Similarly, the probiotic, Bifidobacterium breve, survived above a therapeutic level in all treatments. The addition of beta-glucan prolonged the survival of Bifidobacterium longum at a concentration of at least 107 CFU/mL by up to 2 wk on average beyond the control. Further, the inclusion of concentrated beta-glucan in yogurt improved survival of B. longum above 107 CFU/mL by 1 wk longer than did freeze-dried beta-glucan. Study results suggest that beta-glucan has a protective effect on bifidobacteria in yogurt when stressed by low-temperature storage. Practical Application: This study suggests that beta-glucan (oat fiber) may improve bifidobacteria survival in yogurt during refrigerated storage. 相似文献
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采用响应面分析,优化辛烯基琥珀酸酯化淀粉的制备工艺。在反应时间为3.5 h,温度为48℃,pH值为9.3的条件下,抗性淀粉的产率达到了21.51%。红外光谱图和扫描电镜结果显示:原淀粉的基本结构未破坏,酯化反应造成的损伤大部分出现在大颗粒上,若干小颗粒通过酯键连接在大颗粒上,使颗粒互相抱团,结构紧实。所制备抗性淀粉在酸奶发酵中对菌株LA-5R无明显增菌作用,而对BB-12R有增殖作用,辛烯基琥珀酸酯淀粉和商品化抗性淀粉Hi-maize260的效果相似,活菌数为1.01×109CFU/mL和1.03×109CFU/mL,约为空白的7倍。 相似文献
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Abstract: This study examined the influence of galactooligosaccharides (GOS) and modified waxy maize starch (MWMS) addition on the growth of starter cultures, and syneresis and firmness of low‐fat yogurt during storage for 28 d at 4 °C. The control yogurt (CY) was prepared without any prebiotics. Incorporation of 2.0% (w/v) GOS improved the growth of L. delbrueckii ssp. bulgaricus ATCC 11842 resulting in a shorter fermentation time. There was a significant (P < 0.05) increase in proteolysis in yogurt made with GOS (GOSY) as measured by absorbance value (0.728). Addition of GOS resulted in higher (P < 0.05) concentration of lactic and acetic acids in comparison with that of MWMSY and the CY up to day 14, thereafter, the product showed a decrease in lactic acid content in all 3 batches until the end of storage. The level of syneresis was the lowest (2.14%) in MWMSY as compared with that of GOSY (2.35%) and CY (2.53%). There was no statistically significant (P > 0.05) difference in the firmness among the 3 types of yogurt. 相似文献
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Hasnia Ziar Philippe Gérard Ali Riazi 《International Journal of Food Science & Technology》2012,47(7):1421-1429
The aim of this study was to investigate the protective effect of microencapsulation in calcium alginate‐resistant starch mixed gel of a new human isolated strain of Lactobacillus rhamnosus LBRE‐LSAS compared with the probiotic strain of Bifidobacterium animalis subsp. lactis Bb12. Influence of microencapsulation was tested under deleterious digestive environment, when challenged to salivary α‐amylase, to simulated gastric fluid and to simulated intestinal fluid. Bacterial survival, post‐acidifying activity and exopolysaccharides (EPS) content in stored mix yogurt were assessed. Integrity of the beads was acceptable under α‐amylase levels largely higher than those found in human saliva. Under simulated gastrointestinal model, viable cell counts of encapsulated cells were significantly higher than those observed with free cells and remained at the recommended levels. Additionally, microencapsulation allowed an improved viability of bacteria and generated higher EPS amounts in mix yogurt stored at 4 °C. Our results indicate that calcium alginate‐resistant starch beads extend survival under digestive conditions and in yogurt and could be used as an efficient delivery system for probiotics. 相似文献
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For manufacture of commercial yogurt powder, yogurt has to go through a drying process, which substantially lowers the yogurt culture counts, so the potential health benefits of the yogurt culture bacteria are reduced. Also, upon reconstitution, commercial yogurt powder does not taste like yogurt and has an off-flavor. The objective was to study the microbial, physicochemical, and sensory characteristics of reconstituted yogurt from yogurt cultured milk powder (YCMP) mix and reconstituted yogurt from commercial yogurt powder (CYP). The CYP reconstituted yogurt was the control and YCMP mix reconstituted yogurt was the treatment. Microbial and physicochemical characteristics of the CYP reconstituted yogurt and YCMP mix reconstituted yogurt were analyzed daily for the first week and then weekly for a period of 8 wk. Sensory consumer testing of CYP reconstituted yogurt and YCMP mix reconstituted yogurt was conducted with 100 consumers. At 56 d, YCMP mix reconstituted yogurt had 5 log cfu/mL higher counts of Streptococcus thermophilus than the control (CYP reconstituted yogurt). Also, Lactobacillus bulgaricus counts of YCMP mix reconstituted yogurt were 6.55 log cfu/mL at 28 d and were 5.35 log cfu/mL at 56 d, whereas the CYP reconstituted yogurt from 28 d onwards had a count of <10 cfu/mL. The YCMP mix reconstituted yogurt also had significantly higher apparent viscosity and sensory scores for appearance, color, aroma, taste, thickness, overall liking, consumer acceptability, and purchase intent than CYP reconstituted yogurt. Overall, YCMP mix reconstituted yogurt had more desirable characteristics than CYP reconstituted yogurt. 相似文献