料液比对搅拌型UHT核桃酸奶品质特性的影响

doi:10.19586/j.2095-2341.2024.0071

生物技术进展 ›› 2024, Vol. 14 ›› Issue (4): 640-648.DOI: 10.19586/j.2095-2341.2024.0071

• 研究论文 • 上一篇

料液比对搅拌型UHT核桃酸奶品质特性的影响

吴必聪¹^,²(), 焦博², 张雨³, 郭鑫², 张誉⁴, 罗晓红⁵, 代蕾¹^,², 王强²()

^1.青岛农业大学食品科学与工程学院，青岛特种食品研究院，山东青岛 266109
^2.中国农业科学院农产品加工研究所，农村农业部农产品加工重点实验室，北京 100193
^3.中国农业科学院生物技术研究所，北京 100193
^4.厦门大学化学化工学院，福建厦门 361005
^5.新疆天润乳业有限公司，乌鲁木齐 830000

收稿日期:2024-04-03 接受日期:2024-05-27 出版日期:2024-07-25 发布日期:2024-08-07
通讯作者: 王强
作者简介:吴必聪 E-mail: 1178066230@qq.com；
基金资助:
新疆十二师科技计划项目(SRS2022004);新疆兵团科技计划项目(2023AB002);新疆重点研发计划项目(2022B02048)

Effect of Feed-to-liquid Ratio on the Quality Characteristics of Stirred UHT Walnut Yogurt

Bicong WU¹^,²(), Bo JIAO², Yu ZHANG³, Xin GUO², Yu ZHANG⁴, Xiaohong LUO⁵, Lei DAI¹^,², Qiang WANG²()

^1.College of Food Science and Engineering，Qingdao Agricultural University，Qingdao Special Food Research Institute，Shandong Qingdao 266109，China
^2.Key Laboratory of Agro-Products Processing，Ministry of Agriculture and Rural Affairs，Institute of Food Science and Technology，Chinese Academy of Agricultural Sciences，Beijing 100193，China
^3.Biotechnology Research Institute，Chinese Academy of Agricultural Sciences，Beijing 100081，China
^4.College of Chemistry and Chemical Engineering，Xiamen University，Fujian Xiamen 361005，China
^5.Xinjiang Tianrun Dairy Co. ，Ltd. ，Wulumuqi 830000，China

Received:2024-04-03 Accepted:2024-05-27 Online:2024-07-25 Published:2024-08-07
Contact: Qiang WANG

摘要/Abstract

摘要：

超高温瞬时灭菌技术（ultra high temperature，UHT）在植物乳制品领域的应用备受关注。然而，关于UHT对植物乳制品品质特性的影响并未探明。为解决植物基酸奶在灭菌过程中存在的蛋白过度变性和微生物残留问题，研究了1∶8、1∶10、1∶12、1∶14、1∶16共计5个料液比梯度的核桃酸奶，探讨了UHT处理下不同料液比对搅拌型核桃酸奶品质的影响。研究结果显示，在不同料液比下，核桃酸奶的pH和酸度在发酵过程中表现出一致的趋势。料液比为1∶12时，核桃酸奶具有最高的硬度、稠度和持水性，分别为211.37 g、464.51 g·s和83.54%，相对于其他料液比有效地改善了核桃酸奶的品质特性。料液比为1∶8时，核桃酸奶具有最小的粒径，为37.63 μm。综上，通过对核桃酸奶进行UHT处理并使用适宜的料液比，可以明显地改善核桃酸奶的品质特性。研究结果可为搅拌型核桃酸奶产品的生产提供关键的实验数据和理论支持，并为相关领域的学术研究和工业应用提供参考。

关键词: 核桃酸奶, UHT, 料液比, 微生物

Abstract:

The application of ultrahigh temperature transient （UHT） sterilisation technology in the field of plant-based dairy products has attracted much attention. However， the effect of UHT on the quality characteristics of plant-based dairy products has not been explored. In order to solve the problems of excessive protein denaturation and microbiological residue problems during the sterilisation process of plant-based yoghurt， the present experiments investigated walnut yoghurt with different feed-liquid ratios of 1∶8， 1∶10， 1∶12， 1∶14 and 1∶16 totalling five feed-liquid ratio gradients， and explored the effects of UHT treatment and different feed-liquid ratios on the quality of stirred walnut yoghurt. The results showed that the pH and acidity of walnut yoghurt exhibited consistent trends during fermentation at different feed ratios. The highest hardness， consistency and water-holding capacity of walnut yoghurt with 211.37 g， 464.51 g·s and 83.54%， respectively， were obtained at the feed-liquid ratio of 1∶12， which effectively improved the quality characteristics of walnut yoghurt relative to other feed-liquid ratios. The walnut yoghurt had the smallest particle size of 37.63 μm at a feed-liquid ratio of 1∶8. Overall， the quality characteristics of walnut yoghurt can be significantly improved by UHT treatment of walnut yoghurt and the use of appropriate feed-liquid ratios. The results of this study can provide key experimental data and theoretical support for the production of stirred walnut yoghurt products， as well as provide references for academic research and industrial applications in related fields.

Key words: walnut yogurt, UHT, feed-to-liquid ratio, microorganisms

中图分类号:

Q953

吴必聪, 焦博, 张雨, 郭鑫, 张誉, 罗晓红, 代蕾, 王强. 料液比对搅拌型UHT核桃酸奶品质特性的影响[J]. 生物技术进展, 2024, 14(4): 640-648.

Bicong WU, Bo JIAO, Yu ZHANG, Xin GUO, Yu ZHANG, Xiaohong LUO, Lei DAI, Qiang WANG. Effect of Feed-to-liquid Ratio on the Quality Characteristics of Stirred UHT Walnut Yogurt[J]. Current Biotechnology, 2024, 14(4): 640-648.

图/表 9

表1 搅拌型核桃酸奶感官评价标准

Table 1 Sensory evaluation criteria of stirred walnut yoghurt

指标类型	特征	评分
色泽	色泽均匀一致，呈乳白或乳黄色	8~10
	色泽不均匀，呈浅灰色或灰色	4~7
	色泽不均匀，有色斑点或其他异常颜色	1~3
香气	具有浓郁核桃特征香气，无异味	8~10
	有淡淡的核桃特征香气，无异味	4~7
	无核桃特征香气，略有其他气味	1~3
口味	甜酸比适中，口感细腻，有核桃特征味，无苦涩味	8`10
	略酸或略甜，口感比较细腻，核桃特征香气较淡，较淡的苦味和涩味	4~7
	过酸或过甜，略有核桃特征香气，略有苦味和涩味	1~3
稳定性	组织状态均匀细腻，表面光滑，无乳清析出	8~10
	组织均匀，有少量乳清析出	4~7
	组织不均匀，有裂纹，有乳清析出	1~3
总体接受性	非常好	8~10
	一般	4~7
	非常差	1~3

图1 料液比对搅拌型核桃酸奶pH和酸度的影响

Fig. 1 Effect of material-liquid ratio on pH and acidity of stirred walnut yogurt

图2 料液比对核桃酸奶营养成分的影响注：不同小写字母表示在P<0.05水平上具有统计学意义。

Fig. 2 Effect of material-liquid ratio on the nutrient composition of walnut yogurt

表2 料液比对搅拌型UHT核桃酸奶质构特性的影响

Table 2 Effect of material-liquid ratio on textural properties stirred UHT walnut yogurt

料液比	硬度/g	稠度/（g·s）	黏聚性/g	粘度指数/（g·s）
1∶8	209.46±2.89b	332.16±4.58d	-275.06±7.88e	-82.70±4.58c
1∶10	198.39±0.48d	418.68±3.71b	-263.12±2.64c	-89.69±2.84d
1∶12	211.37±2.21a	464.51±7.55a	-271.42±1.13d	-92.98±1.11e
1∶14	204.61±4.66c	352.10±1.51c	-189.5±2.77b	-76.84±0.16b
1∶16	180.41±2.65e	247.21±4.30e	-145.4±4.76a	-50.89±1.52a

图3 料液比对核桃酸奶持水性的影响注：不同小写字母表示在P<0.05水平上具有统计学意义。

Fig. 3 Effect of material-liquid ratio on the water holding capacity of walnut yogurt

图4 料液比对核桃酸奶表观黏度和模量的影响

Fig. 4 Effect of material-liquid ratio on apparent viscosity and modulus of walnut yogurt

图5 料液比对核桃酸奶粒径和亮度的影响A：核桃酸奶的粒径；B：核桃酸奶的粒径分布；C：核桃酸奶的亮度。不同小写字母表示在P<0.05水平上具有统计学意义。

Fig. 5 Effect of material-liquid ratio on particle size and brightness of walnut yogurt

表3 搅拌型UHT核桃酸奶微生物指标测定

Table 3 Determination of microbiological indicators of stirred UHT walnut yogurt

料液比	大肠杆菌		金黄色葡萄球菌		沙门氏菌		霉菌和酵母菌		需氧芽孢杆菌
料液比	0 d	21 d	0 d	21 d	0 d	21 d	0 d	21 d	0 d	21 d
1∶8（UHT）	<1	<1	-	-	-	-	<10	<10	<10	<10
1∶10（UHT）	<1	<1	-	-	-	-	<10	<10	<10	<10
1∶12（UHT）	<1	<1	-	-	-	-	<10	<10	<10	<10
1∶14（UHT）	<1	<1	-	-	-	-	<10	<10	<10	<10
1∶16（UHT）	<1	<1	-	-	-	-	<10	<10	<10	<10

图6 不同料液比搅拌型核桃酸奶的感官评价评分

Fig. 6 Sensory evaluation scores of stirred walnut yogurt with different material-liquid ratio

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料液比对搅拌型UHT核桃酸奶品质特性的影响

Effect of Feed-to-liquid Ratio on the Quality Characteristics of Stirred UHT Walnut Yogurt

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