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乳业科学与技术 ›› 2019, Vol. 42 ›› Issue (6): 25-29.DOI: 10.15922/j.cnki.jdst.2019.06.005

• 分析检测 • 上一篇    下一篇

乳脂对发酵乳风味的影响

罗天淇, 蔡淼, 王世杰, 朱宏, 杨贞耐   

  1. 北京工商大学, 北京食品营养与人类健康高精尖创新中心, 北京市食品添加剂工程技术研究中心, 北京 100048, 石家庄君乐宝乳业有限公司, 河北石家庄, 050221
  • 出版日期:2019-11-01 发布日期:2021-11-09
  • 基金资助:
    北京工商大学横向课题（2018082）

Effect of Milk Fat on the Flavor of Fermented Milk

LUO Tianqi, CAI Miao, WANG Shijie, ZHU Hong, YANG Zhennai   

  1. (1.Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2.Shijiazhuang Junlebao Dairy Co.Ltd., Shijiazhuang 050221, China)
  • Online:2019-11-01 Published:2021-11-09

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摘要： 为研究乳脂对发酵乳风味的影响，使用不同乳脂含量的牛乳进行发酵。结果表明：发酵pH值变化曲线显 示，乳脂含量的变化对乳酸菌的产酸没有影响；流变学和质构特性测定结果显示，随着乳脂含量的增加，弹性模量 和黏性模量降低，硬度和内聚性无明显变化，而胶着性显著增加（P＜0.05）；采用气相色谱-质谱联用从5 组发酵 乳中共检出34 种风味物质，其中亲水性化合物7 种、亲脂性化合物27 种，乳脂含量的差异对风味化合物的含量有 较大影响；主成分分析和相关性分析显示，乳脂含量的变化引起各组发酵乳风味的显著性差异，同时风味化合物含 量的变化趋势与其疏水性强弱有关；随着乳脂含量的增加，除γ-丁内酯外，2-壬酮、己醛等乳脂降解产物的含量先 增加后减少，其他物质中，亲水性风味化合物含量先增加后减少，亲脂性化合物含量则持续降低。

关键词: 乳脂；发酵乳；风味

Abstract: Fermented milks were prepared using raw milk with different fat contents, and their flavor was evaluated. The pH trend during fermentation indicated that the change in milk fat content had no effect on the acid production of lactic acid bacteria. Rheological and texture measurements showed that with the increase in milk fat content, the elastic modulus and the viscous modulus decreased, hardness and cohesiveness did not obviously change, but gumminess significantly increased (P < 0.05). By gas chromatography-mass spectrometry (GC-MS), a total of 34 flavor substances were detected from 5 groups of fermented milk samples, including 7 hydrophilic ones and 27 lipophilic ones. Change in milk fat content greatly affected the content of flavor substanc es. Principal component analysis and correlation analysis showed that change in milk fat content caused significant differences in flavor between fermented milk samples, and the trend of flavor contents was related to their hydrophobicity. With the increase in milk fat content, the content of milk fat degradation products such as 2-nonanone and hexanal but not γ-butyrolactone increased first and then decreased. Among other substances, the content of hydrophilic flavor compounds increased first and then decreased, and the content of lipophilic compounds decreased continuously.

Key words: milk fat; fermented milk; flavor

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