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低分子量κ-卡拉胶对酸奶品质的影响规律
李美秀1，杨远帆1，2，3，4，洪涛1，2，3，4，姜泽东1，2，3，4，倪辉1，2，3，4，5，郑明静1，2，3，4*
(1.集美大学海洋食品与生物工程学院，福建厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建厦门 361021；3.厦门市食品与生物工程技术研究中心，福建厦门 361021；4.厦门南方海洋研究中心海藻资源化利用与深加工重点实验室，福建厦门 361021；5.厦门海洋职业技术学院海洋生物学院，福建厦门 361021)
Influence of Low Molecular Weight κ-Carrageenan on the Quality of Yogurt
LI Meixiu1，YANG Yuanfan1，2，3，4，HONG Tao1，2，3，4，JIANG Zedong1，2，3，4，NI Hui1，2，3，4，5，ZHENG Mingjing1，2，3，4*
(1. College of Ocean Food and Biological Engineering，Jimei University，Xiamen 361021，Fujian，China；2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering，Xiamen 361021，Fujian，China；3. Xiamen Food and Biological Engineering Technology Research Center，Xiamen 361021，Fujian，China；4. Key Laboratory of Seaweed Resource Utilization and Deep Processing，Xiamen South Ocean Research Center，Xiamen 361021，Fujian，China；5. School of Marine Biology，Xiamen Ocean Vocational College，Xiamen 361021，Fujian，China)
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投稿时间：2026-03-24
中文摘要: 为拓展低分子量κ-卡拉胶的应用途径，研究低分子量κ-卡拉胶对酸奶品质的影响规律。利用酸水解结合超滤制备低分子量κ-卡拉胶多糖，以酸奶的pH值、酸度、持水力、发酵菌活菌数、质地特性和感官评分为指标，阐明低分子量κ-卡拉胶多糖、活菌发酵条件等因素对酸奶品质的影响规律。结果表明，低分子量κ-卡拉胶能够显著提高酸奶持水性、活菌数和感官评分等。低分子量κ-卡拉胶酸奶的最优配方为低分子量κ-卡拉胶添加量0.30%、活菌发酵时间9 h、发酵剂接种量1.00%、蔗糖添加量8%，在该条件下，酸奶酸度为（87.67±1.15）°T，持水力为（68.91±0.61）%；活菌数为（2.54±0.14）×106 CFU/mL，提高了28.28%；感官评分为由67.29±2.87增加至88.89±1.17。研究结果表明，低分子量κ-卡拉胶多糖可以改善酸奶的质构特性，提高酸奶的活菌数和感官评分。
Abstract:To broaden the application scope of low-molecular-weight κ-carrageenan，this study investigated the regulatory effects and mechanisms of low-molecular-weight κ-carrageenan on yogurt quality. Low-molecularweight κ-carrageenan polysaccharides were prepared via acid hydrolysis combined with ultrafiltration. Taking pH value，titratable acidity，water-holding capacity，viable count of fermentative bacteria，textural properties and sensory scores of yogurt as evaluation indicators，to elucidate the effects of low-molecular-weight κ-carrageenan polysaccharides，viable bacteria fermentation conditions and other factors on yogurt quality. The outcomes suggest that low-molecular-weight κ-carrageenan could significantly enhance the water-holding capacity，viable bacterial count and sensory scores of yogurt. The optimal formulation for low-molecular-weight κ-carrageenan fortified yogurt was concluded as follows：the addition amount of low-molecular-weight κ-carrageenan was 0.30%，fermentation duration was 9 h，starter culture inoculum size was 1.00%，and sucrose dosage was 8%. Under these optimal conditions，the titratable acidity of yogurt reached （87.67±1.15）°T，the water-holding capacity was （68.91±0.61）%，and the viable bacterial count was （2.54±0.14）×106 CFU/mL，with an increase of28.28%. Meanwhile，the sensory score rose from 67.29±2.87 to 88.89±1.17. In conclusion，lowmolecular-weight κ-carrageenan polysaccharides can effectively improve the textural characteristics，viable bacterial count and sensory scores of yogurt.
文章编号：202617005 中图分类号： 文献标志码：
基金项目:福建省自然科学基金优青项目（2024J09041）；“十四五”国家重点研发计划项目（2023YFD2100603）
| 作者 | 单位 |
| 李美秀 | 1.集美大学海洋食品与生物工程学院,福建厦门 361021； |
| 杨远帆 | 1.集美大学海洋食品与生物工程学院,福建厦门 361021；2.福建省食品微生物与酶工程重点实验室,福建厦门 361021；3.厦门市食品与生物工程技术研究中心,福建厦门 361021；4.厦门南方海洋研究中心海藻资源化利用与深加工重点实验室,福建厦门 361021； |
| 洪涛 | 1.集美大学海洋食品与生物工程学院,福建厦门 361021；2.福建省食品微生物与酶工程重点实验室,福建厦门 361021；3.厦门市食品与生物工程技术研究中心,福建厦门 361021；4.厦门南方海洋研究中心海藻资源化利用与深加工重点实验室,福建厦门 361021； |
| 姜泽东 | 1.集美大学海洋食品与生物工程学院,福建厦门 361021；2.福建省食品微生物与酶工程重点实验室,福建厦门 361021；3.厦门市食品与生物工程技术研究中心,福建厦门 361021；4.厦门南方海洋研究中心海藻资源化利用与深加工重点实验室,福建厦门 361021； |
| 倪辉 | 1.集美大学海洋食品与生物工程学院,福建厦门 361021；2.福建省食品微生物与酶工程重点实验室,福建厦门 361021；3.厦门市食品与生物工程技术研究中心,福建厦门 361021；4.厦门南方海洋研究中心海藻资源化利用与深加工重点实验室,福建厦门 361021；5.厦门海洋职业技术学院海洋生物学院,福建厦门 361021 |
| 郑明静 | 1.集美大学海洋食品与生物工程学院,福建厦门 361021；2.福建省食品微生物与酶工程重点实验室,福建厦门 361021；3.厦门市食品与生物工程技术研究中心,福建厦门 361021；4.厦门南方海洋研究中心海藻资源化利用与深加工重点实验室,福建厦门 361021； |
| Author Name | Affiliation |
| LI Meixiu | 1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China； |
| YANG Yuanfan | 1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China；2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China；3. Xiamen Food and Biological Engineering Technology Research Center,Xiamen 361021,Fujian,China；4. Key Laboratory of Seaweed Resource Utilization and Deep Processing,Xiamen South Ocean Research Center,Xiamen 361021,Fujian,China； |
| HONG Tao | 1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China；2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China；3. Xiamen Food and Biological Engineering Technology Research Center,Xiamen 361021,Fujian,China；4. Key Laboratory of Seaweed Resource Utilization and Deep Processing,Xiamen South Ocean Research Center,Xiamen 361021,Fujian,China； |
| JIANG Zedong | 1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China；2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China；3. Xiamen Food and Biological Engineering Technology Research Center,Xiamen 361021,Fujian,China；4. Key Laboratory of Seaweed Resource Utilization and Deep Processing,Xiamen South Ocean Research Center,Xiamen 361021,Fujian,China； |
| NI Hui | 1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China；2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China；3. Xiamen Food and Biological Engineering Technology Research Center,Xiamen 361021,Fujian,China；4. Key Laboratory of Seaweed Resource Utilization and Deep Processing,Xiamen South Ocean Research Center,Xiamen 361021,Fujian,China；5. School of Marine Biology,Xiamen Ocean Vocational College,Xiamen 361021,Fujian,China |
| ZHENG Mingjing | 1. College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China；2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,Fujian,China；3. Xiamen Food and Biological Engineering Technology Research Center,Xiamen 361021,Fujian,China；4. Key Laboratory of Seaweed Resource Utilization and Deep Processing,Xiamen South Ocean Research Center,Xiamen 361021,Fujian,China； |
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