■在食品工业中,近年来,对植物天然多糖的功能作用的研究兴趣有所增加。Tragacanth胶因其稳定性而用于乳制品中,增厚,脂肪替代和益生元特性。然而,脱脂奶被认为是生产水牛凝块奶油的重大商业损失。因此,本研究的目的是研究黄芪胶在从不同浓度的黄芪胶(0.5、1和1.5g/L)的水牛乳残留物生产酸奶中的潜力。
■对含有不同浓度的黄芪胶的脱脂水牛奶进行巴氏灭菌,在45°C冷却后,将发酵剂培养物添加到每个样品中。将所有样品发酵至pH=4.80±0.2。总组成,酸度,水活动,保水能力,乳清分离,有机酸和挥发性芳香化合物的质量分数,需氧嗜温细菌总数,酵母和霉菌,乳球菌属。和乳杆菌属。在15天的储存过程中分析了感官和质地特性。
■结果表明,使用黄芪胶增加了干物质质量分数,保水能力和样品中蛋白质的质量分数,而乳清分离率随着胶浓度的增加而降低。树胶的添加改善了酸奶的质地性质和硬度。在一致性方面,含1g/L黄芪胶的样品是最可靠的。在对照组中,在储存的第一天和最后一天,需氧嗜温细菌总数最高。根据感官评价的结果,含0.5g/L黄芪胶的样品是最有利的。
■研究表明,使用不同比例的稳定剂可以改善由无脂水牛乳制成的酸奶的质量,这是工业生产的副产品。所以与其最终成为工业废物,它被回收利用,价值增加。
UNASSIGNED: In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L).
UNASSIGNED: Skimmed buffalo milk with different concentrations of tragacanth gum was pasteurised and, after cooling at 45 °C, a starter culture was added to each sample. All samples were fermented to a pH=4.80±0.2. The gross composition, acidity, water activity, water-holding capacity, whey separation, mass fractions of organic acids and volatile aroma compounds, counts of total aerobic mesophilic bacteria, yeasts and moulds, Lactococcus spp. and Lactobacillus spp. as well as sensory and textural properties were analysed during 15 days storage.
UNASSIGNED: The results showed that the use of tragacanth gum increased the dry matter mass fraction, water-holding capacity and mass fraction of proteins in the samples, while whey separation decreased as the concentration of gum increased. The addition of gum improved textural properties and hardness of the yoghurt. In terms of consistency, the sample with 1 g/L tragacanth gum was the most reliable. In the control group, the total aerobic mesophilic bacteria count was highest on the first and last day of storage. According to the results of the sensory evaluation, the sample with 0.5 g/L tragacanth gum was the most favourable.
UNASSIGNED: Research has shown that the use of stabilisers in varying ratios improves the quality of yoghurt made from fat-free buffalo milk, which is a by-product of industrial production. So instead of ending up as industrial waste, it is recycled and its value is increased.