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投稿时间：2016-08-27
投稿时间：2016-08-27
中文摘要: 为探究谷物汁添加量对全谷物发酵乳品质的影响，将燕麦和荞麦经过烘烤、磨浆和酶解后制作成谷物汁，以 不同比例添加到全脂复原乳中进行发酵，并测定发酵乳的质构特性、流变特性和感官特性。结果表明：当全谷物汁的 添加量为 20 %时，全谷物发酵乳感官评价较好；当全谷物汁添加量从 10 %增加到 30 %时，发酵乳样品的硬度、胶黏 性和咀嚼性呈下降趋势，并使其凝胶稳定性降低，抗机械运动的能力下降。当谷物汁的添加量达到 20 %时，会显著降 低全谷物发酵乳的凝胶强度，使其在较小的外力作用下就会发生破乳。
Abstract:The oat and buckwheat are made into cereal juice after baking， refining and enzymatic hydrolysis. The juice was added into the whole milk with different proportions and fermented to study the quality of wholegrain fermented milk. It was found that the yogurt with 20 % of whole-grain enzymatic hydrolyzate got the high－ est score in sensory evaluation. With the increase of whole -grain enzymatic hydrolyzate from 10 % to 30 % added into milk， the hardness， gumminess and chewiness of samples' got reduced， the gel stability and resis－ tance to mechanical motion reduced as well. When the amount of cereal juice reached 20 %，the gel strength of whole-grain yogurt reduced heavily which lead to the breaking with a small external force.
文章编号：201711016 中图分类号： 文献标志码：A
基金项目:国家自然科学基金青年基金资助项目（31201393）；国家科 技支撑计划项目（2013BAD18B12）
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