Gao Fei, Li Dongdong, Li Hongliang, Chen Han, Mao Xueying, Wang Pengjie
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China.
Foods. 2023 Aug 13;12(16):3042. doi: 10.3390/foods12163042.
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55-85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural parameters, etc., were monitored, and the friction behaviors and sensory attributes were assessed. Treatments below 65 °C/25 s increased the textural properties of fermented milk such as gel strength, firmness, and viscosity, due to the moderate aggregation and increased linkages of microgels. In this case, despite the size and amount their aggregates increased (15-21 μm), they exhibited similar frictional behaviors and sensory attributes. However, treatments above 65 °C/25 s degraded textural properties due to excessive aggregation (46-63 μm), accompanied by unacceptable grainy attributes, which could be characterized by their good correlations with tribological coefficients and particle size parameters. These findings could provide an understanding of the quality formation of post-heating fermented milk and a perspective to improve the textural defects of ambient fermented milk products.
本研究的目的是调查加热后搅拌型发酵乳质地和感官特性的变化。监测了加热后发酵乳（55 - 85 °C，25 s）在粘弹性行为、粘度、质地参数等方面的质地和流变学特性，并评估了摩擦行为和感官属性。65 °C/25 s以下的处理由于微凝胶适度聚集和连接增加，提高了发酵乳的质地特性，如凝胶强度、硬度和粘度。在这种情况下，尽管其聚集体的大小和数量增加了（约15 - 约21 μm），但它们表现出相似的摩擦行为和感官属性。然而，65 °C/25 s以上的处理由于过度聚集（约46 - 约63 μm）导致质地特性下降，伴有不可接受的颗粒感属性，这可以通过它们与摩擦系数和粒度参数的良好相关性来表征。这些发现有助于理解加热后发酵乳的品质形成，并为改善常温发酵乳制品的质地缺陷提供一个视角。
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