食品与机械2025，Vol.41Issue(6)：211-216,6.DOI:10.13652/j.spjx.1003.5788.2025.80320
白芸豆提取物对凝固型酸奶品质的影响
Effect of white kidney bean extract on the quality of set yogurt
摘要
Abstract
[Objective]To investigate the effect of white kidney bean extract(WBE)on the physicochemical properties and flavor of set yogurt.[Methods]The pH value,acidity,water-holding capacity,texture properties,and volatile flavor characteristics of set yogurt are analyzed using a pH meter,titrimetric method,centrifugation and weighing method,texture analyzer,and electronic nose,respectively.[Results]WBE significantly promotes yogurt fermentation(P<0.05),with water-holding capacity,hardness,and content of benzene volatile flavor compounds all superior to the control group.Adding 0.9%WBE increases the water-holding capacity of yogurt by 13.11%,and the hardness and viscosity by 9.46%and 13.19%,respectively.Besides,the addition of WBE reduces the content of hydrides and nitrogen oxides in volatile flavor compounds of yogurt,while increasing the content of long-chain alkanes in volatile flavor compounds.According to correlation heat maps,the addition of 0.9%WBE is positively correlated with the water-holding capacity,content of long-chain alkanes,hardness,viscosity,absolute value of adhesiveness,and absolute value of cohesiveness of yogurt,indicating that it can synergistically optimize the texture and flavor of yogurt,and enhance the overall quality.[Conclusion]Adding 0.9%WBE helps yogurt fermentation and significantly improves the texture and flavor characteristics of set yogurt.关键词
白芸豆提取物/凝固型酸奶/理化性质/质构特性/风味Key words
white kidney bean extract/set yogurt/physicochemical properties/texture properties/flavor引用本文复制引用
王紫涵,李岳星,蔡勇建,王建辉..白芸豆提取物对凝固型酸奶品质的影响[J].食品与机械,2025,41(6):211-216,6.基金项目
国家重点研发计划项目(编号:2024YFD2401601,2024YFD2401602) （编号:2024YFD2401601,2024YFD2401602）
湖南省科技创新领军人才项目(编号:2023RC1056) （编号:2023RC1056）
湖南省重点领域研发计划项目(编号:2024JK2154) （编号:2024JK2154）
