التفاصيل البيبلوغرافية
| العنوان: |
大豆油体替代牛乳脂肪对牛乳稳定性及其 酸乳品质的影响. (Chinese) |
| Alternate Title: |
Effect of Replacing Milk Fat with Soybean Oil Bodies on Milk Stability and Yogurt Quality. (English) |
| المؤلفون: |
何胜华, 周三九, 王永辉, 李光辉, 高雪丽, 黄继红, 郭卫芸 |
| المصدر: |
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 12, p101-108, 8p |
| Abstract (English): |
In this study, the stability of cow’s milk with fat replacement by soybean oil bodies (SOB) was investigated under different environmental conditions. Moreover, the effect of replacing milk fat with SOB or anhydrous milk fat (AMF) on the stability of milk stability and yogurt quality was evaluated. The results showed that the particle sizes of milk with fat replacement and raw milk were larger at pH 2.0 and 4.0 than at other pH values. The particle size of SOB milk was significantly higher than those of AMF milk and raw milk at pH 2.0–10.0 (P < 0.05). At NaCl concentrations ranging from 0 to 500 mmol/L except for 200 mmol/L, significantly higher particle sizes were observed for SOB milk than AMF milk (P < 0.05). However, all three milks were stable without droplet aggregation. Under different heat treatments, they were very stable. After 6 h of fermentation, SOB milk reached the ideal pH (about 4.5) of yogurt, while a longer fermentation period was required for AMF milk and raw milk. The viscosity of fermented SOB milk was significantly higher than those of fermented AMF and raw milk (P < 0.05), but they had similar good sensory and texture properties. This study can provide a reference for the application of soybean oil bodies as a substitute for milk fat in dairy product processing. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
本研究首先从大豆种籽中提取大豆油体，然后将大豆油体替代牛乳中的脂肪，探讨大豆油体替代牛乳脂肪 乳在不同环境下的稳定性，最后将大豆油体替代牛乳脂肪乳进行酸乳加工，以无水奶油替代牛乳脂肪乳及牛乳进行 对照，考察大豆油体替代牛乳脂肪乳对牛乳稳定性及酸乳品质的影响。结果表明，大豆油体替代牛乳脂肪乳、无水 奶油替代牛乳脂肪乳及牛乳在pH 2.0和4.0时，粒径较大。在pH 2.0～10.0，大豆油体替代牛乳脂肪乳的粒径显著高 于无水奶油替代牛乳脂肪乳及牛乳的粒径（P＜0.05）。除200 mmol/L外，在NaCl浓度0～500 mmol/L条件下，大豆 油体替代牛乳脂肪乳的平均粒径显著高于无水奶油替代牛乳脂肪乳及牛乳的粒径（P＜0.05），但是3 种乳液油滴均 没有明显的聚集，表现较稳定。在不同热处理温度条件下，大豆油体替代牛乳脂肪乳、无水奶油替代牛乳脂肪乳及 牛乳都具有较高的热稳定性。大豆油体替代牛乳脂肪乳经过6 h发酵后其pH值能达到酸乳的理想pH值4.5左右，而且 用时较无水奶油替代牛乳脂肪乳及牛乳短。大豆油体替代牛奶脂肪乳发酵形成的酸乳黏度显著高于无水奶油替代牛 乳脂肪乳及牛乳发酵的酸乳的黏度（P＜0.05），而且酸乳的感官和质地均较好。本研究可为大豆油体替代牛乳脂 肪进行乳制品加工提供参考。 [ABSTRACT FROM AUTHOR] |
|
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
Full Text Finder