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酸奶加工技术与流变学特性综述

A Review of Processing Techniques and Rheological Properties of Yogurts.

作者信息

Le Ba Thong, Dam Mai Sao, Nguyen Lien Le Phuong, Baranyai László, Kaszab Tímea

机构信息

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.

Industrial University of Ho Chi Minh City, Ho Chi Minh, Vietnam.

出版信息

J Texture Stud. 2025 Feb;56(1):e70006. doi: 10.1111/jtxs.70006.

Abstract

The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non-Newtonian thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non-thermal treatments, such as ultrasound, microfiltration, high-pressure processing (HPP), and ultraviolet C (UV-C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles-set, stirred, Greek, and drinkable-develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non-destructive rheological testing during production, the impact of extended storage, and the development of plant-based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.

摘要

本文综述探讨了酸奶的流变学,这是一个从生产到消费影响其质地、稳定性和感官吸引力的关键因素。酸奶在发酵过程中从牛顿流体转变为非牛顿触变凝胶,这一过程受牛奶来源、发酵剂和脂肪含量等因素影响。非热处理技术的最新进展,如超声、微滤、高压处理(HPP)和紫外线C(UV-C)光处理,有望提高酸奶的营养和感官品质。此外,在酸奶中添加草药和水果不仅能增加消费者的选择,还会影响其质地、粘度和整体口感。该综述研究了不同类型的酸奶——凝固型、搅拌型、希腊式和可饮用型——如何通过不同的生产工艺形成独特的质地。流变学技术和微观结构分析的进展加深了我们对蛋白质和脂肪球之间相互作用的理解,为酸奶复杂的凝胶网络提供了见解。尽管取得了重大进展,但在生产过程中的无损流变学测试、长期储存的影响以及植物基酸奶替代品的开发等领域仍需进一步研究。这些见解对乳制品行业支持创新和满足不断增长的消费者需求具有重要价值。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac66/11798767/cd56cb1f36cd/JTXS-56-e70006-g001.jpg

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