潮州柑果皮多糖对凝固型酸奶冷藏期品质的影响

梁欣1; 2; 梁贵强1; 2; 丘苑新1; 2; 肖更生1; 2; 王琴1; 2; 彭进明1; 2*

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DOI:10.12161/j.issn.1005-6521.2024.19.009

食品研究与开发:2024,45(19):60-66

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潮州柑果皮多糖对凝固型酸奶冷藏期品质的影响

梁欣1，2，梁贵强1，2，丘苑新1，2，肖更生1，2，王琴1，2，彭进明1，2*^1,2

(1.广东省岭南特色食品科学与技术重点实验室，仲恺农业工程学院轻工食品学院，广东广州 510225;2.农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东广州 510225)

Effects of Citrus reticulate Blanco cv. Bonkan Peels Polysaccharides on Set Yogurt Quality during Refrigerated Storage Life

LIANG Xin1，2，LIANG Guiqiang1，2，QIU Yuanxin1，2，XIAO Gengsheng1，2，WANG Qin1，2，PENG Jinming1，2*^1,2

(1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology，College of Light Industry and Food Science，Zhongkai University of Agriculture and Engineering，Guangzhou 510225，Guangdong，China;2.Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food，Ministry of Agriculture and Rural Affairs，Guangzhou 510225，Guangdong，China)

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投稿时间：2023-06-24

中文摘要: 以潮州柑果皮多糖为原料，通过评价凝固型酸奶的理化和感官特性，探讨潮州柑果皮多糖添加量对酸奶冷藏过程中品质的影响。研究结果表明：在7 d 的冷藏期内，添加潮州柑果皮多糖可提高酸奶的可溶性固形物含量、黏度、持水力和悬浮稳定性，降低酸奶的乳清析出率；当多糖添加量为2.0%时，酸奶的综合品质最佳。冷藏第7 天，添加2.0%多糖的酸奶pH 值为4.12，可滴定酸度为96.61°T；相比对照组，可溶性固形物含量、黏度、持水力和悬浮稳定性分别提高了9.08%、40.59%、25.41% 和145.83%，乳清析出率降低了55.37%。另外，相比其他组，添加1.5% 和2.0%潮州柑果皮多糖的酸奶感官评分更高。因此，潮州柑果皮多糖可作为一种天然稳定剂可用于提高冷藏期凝固型酸奶品质。

中文关键词: 潮州柑果皮多糖凝固型酸奶感官特性冷藏期

Abstract:With Citrus reticulate Blanco cv. Bonkan peels polysaccharides（CPP）as research materials，and the effects of its addition on the set yogurt quality during refrigerated storage life were investigated by analyzing the physicochemical and organoleptic properties of the yogurt. The results showed that the addition of CPP could increase the content of soluble solids，improve the viscosity，water retention and suspension stability，and reduce the whey separation rate of the yogurt during 7 days of refrigerated storage. The comprehensive quality of the yogurt reached the best at a CPP content of 2%. On the 7th day of refrigeration，in the yogurt with 2.0% CPP，the pH value and titratable acidity were 4.12 and 96.61 °T，separately. Compared with the control group，the content of soluble solids，viscosity，water retention，and suspension stability of the experimental group showed an increase of 9.08%，40.59%，25.41%，and 145.83%，respectively，and the whey separation rate decreased by 55.37%. In addition，the organoleptic scores of the yogurt added with 1.5% and 2.0% CPP were higher than the scores of the yogurt in other groups. Therefore，Citrus reticulate Blanco cv.Bonkan peels polysaccharides could be applied as a natural stabilizer to improve the quality of set yogurt during refrigerated storage life.

keywords: Citrus reticulate Blanco cv.Bonkan peels polysaccharide set yogurt sensory characteristic refrigerated storage life

文章编号：202419009 中图分类号： 文献标志码：

基金项目:广东省重点领域研发计划项目（2021B0707060001）；广东省科技计划项目（2022B0202160004）；广东省区域联合基金-青年基金项目（2021A1515110660）；广东省驻镇帮镇扶村科技特派员项目（KTP20210380）

作者	单位
梁欣1，2，梁贵强1，2，丘苑新1，2，肖更生1，2，王琴1，2，彭进明1，2*	1.广东省岭南特色食品科学与技术重点实验室，仲恺农业工程学院轻工食品学院，广东广州 510225；2.农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东广州 510225

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Affiliation

LIANG Xin1，2，LIANG Guiqiang1，2，QIU Yuanxin1，2，XIAO Gengsheng1，2，WANG Qin1，2，PENG Jinming1，2*

1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology，College of Light Industry and Food Science，Zhongkai University of Agriculture and Engineering，Guangzhou 510225，Guangdong，China；2.Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food，Ministry of Agriculture and Rural Affairs，Guangzhou 510225，Guangdong，China

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