食品工业科技2024，Vol.45Issue(9)：54-61,8.DOI:10.13386/j.issn1002-0306.2023050009
不同添加量的双孢蘑菇粉对酸奶流变学和质构特性的影响
Effects of Different Addition of Agaricus bisporus Powders on Rheological and Textural Properties of Yogurt
摘要
Abstract
In order to investigate the effect of ABP(Agaricus bisporus powder)on the physicochemical properties of yogurt,ABP with different mass fractions(0.0％,1.5％,3.0％,4.5％,6.0％and 7.5％)was added to yogurt while using yogurt as the raw material,and the rheological and textural properties of yogurt were investigated at different ABP additions.The findings demonstrated that with the addition of ABP at 1.5％,the dynamic viscoelasticity,apparent viscosity,consistency,hardness,and cohesiveness of yogurt were decreased compared with the control group,while the dynamic viscoelasticity,apparent viscosity,consistency,hardness and cohesiveness of yogurt increased with a higher addition of ABP at over 1.5％.Moreover,the scanning electron microscopy results suggested that yogurt with ABP addition at 0.0％and 1.5％showed casein fibrillar network structure with more voids,and with the increase of ABP addition,the voids in the fibrous network were gradually filled by ABP particles,thus forming a dense and continuous spatial structure,which ultimately enhanced the hardness,consistency,and stability of the yogurt.According to the comprehensive analysis,the addition of ABP at 1.5％～3.0％will result in better rheological and textural properties of yogurt.In conclusion,these findings could provide theoretical and data support for the research and development of Agaricus bisporus-flavored dairy products.关键词
酸奶/双孢蘑菇/流变学/质构Key words
yogurt/Agaricus bisporus/rheology/texture分类
轻工纺织引用本文复制引用
孙鹏伟,史德芳,刘娅妮,李然,高虹,范秀芝,殷朝敏,沈汪洋,王展,陈俊豪..不同添加量的双孢蘑菇粉对酸奶流变学和质构特性的影响[J].食品工业科技,2024,45(9):54-61,8.基金项目
湖北省重点研发技术项目(2022BBA0024) （2022BBA0024）
湖北省现代农业产业技术体系专项资金资助(HBHZDZB-2021-023). （HBHZDZB-2021-023）
