PDF(Pubmed)
Abstract：
The mixed yogurt was fermented from Cow-Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future.
摘要：
混合酸奶是由牛乳发酵，并通过转谷氨酰胺酶（TG）改性。通过质构特性研究了混合乳和TG对混合酸奶品质特性的影响,流变学（流变仪）和结构（扫描电子显微镜）。研究结果表明，含有50％牛奶的混合酸奶显示出更低的硬度，粘度和一致性。此外，当加入TG时，酸奶表现出更好的流变特性，感官评分和更稳定的微观结构。与未经TG改性的样品相比，改性样品的粘度和粘结性分别提高了10%和100%，分别。牛奶和豆浆的结合改善了酸奶的质地，TG的加入进一步改善了酸奶的理化性质。这一发现为开发具有适宜口感的动植物乳混合酸奶提供了有意义的参考。为混合酸奶在乳品行业的实际应用奠定了基础,这将满足未来消费者对乳制品的要求。
