轻工学报2025，Vol.40Issue(2)：23-30,8.DOI:10.12187/2025.02.003
燕麦β-葡聚糖对凝固型酸奶发酵特性及贮藏品质的影响
Effect of oat β-glucan on fermentation characteristics and storage quality of set yogurt
摘要
Abstract
The set yoghurt was prepared by incorporating skim milk powder into an aqueous solution of oat β-glucan(OBG)at varying concentrations.The pH value,acidity,rheological properties,water holding capacity(WHC),and viable counts of lactic acid bacteria were assessed to investigate the impact of OBG on the fermentation characteristics and storage quality of set yoghurt.The results indicated that,compared to the control group,OBG had no significant effect on pH value during fermentation(P>0.05).However,it significantly reduced the acidity of set yoghurt during late fermentation(6～8 h)and 24 hours post-ripening(P<0.05),and significantly increased the WHC of yoghurt after 24 hours post-ripening(P<0.05).The energy storage modulus(G')and loss modulus(G″)for set yoghurt containing 0.4%OBG after 24 hours post-ripening were optimal,it had better viscoelasticity and sensory quality.As storage time extended,the viable counts of lactic acid bacteria in both experimental and control groups initially increased before subsequently decreasing.And the viable counts of lactic acid bacteria in the yoghurt from the 0.4%OBG group maintained the highest(9.12 log CFU/mL)by day 15.Therefore,incorporating an appropriate amount of OBG not only could enhance the fermentation performance of set yoghurt but also significantly improve its overall quality while protecting lactic acid bacteria within the product.关键词
燕麦β-葡聚糖/乳酸菌/凝固型酸奶/发酵特性/贮藏品质Key words
Oat β-glucan/lactic acid bacteria/set yoghurt/fermentation characteristic/storage quality分类
轻工纺织引用本文复制引用
李真,张钰,蔡杰,杨勇,索标,艾志录..燕麦β-葡聚糖对凝固型酸奶发酵特性及贮藏品质的影响[J].轻工学报,2025,40(2):23-30,8.基金项目
河南省自然科学基金项目(232300420008) （232300420008）
