DHA藻油对酸奶品质的影响.doc

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.7 DHA藻油对酸奶品质的影响 黄巍峰，郑晓辉，曾远平，纪传炮，陈蝶玲 （广东润科生物工程有限公司，广东汕头 515000） 摘要：通过在搅拌型酸奶中加入DHA藻油，对制成的酸奶成品的感官、DHA含量、酸价、过氧化值等指标进行了评价、测定。 结果表明，在原味酸奶中添加DHA藻油（DHA净添加量在0.25 mg/g原料以内）不会对酸奶的外观、滋气味、口感产生明显影响；DHA 净添加量为0.25~2.20 mg/g原料的酸奶样品，在整个生产过程及30 d的保质期内，DHA损失率最高为11.66%，在1 d至30 d的储存过程 中，DHA损失率最高为5.46%。DHA净添加量在2.20 mg/g原料的酸奶样品，其酸价和过氧化值在30 d的保质期内没有发生明显变化； 此外橙味香精、草莓味香精、芒果香精对添加DHA藻油的酸奶产品风味有较好地修饰作用，其中橙味香精最为明显。 关键词：DHA藻油；酸奶；DHA含??；酸价；过氧化值；应用 文章篇号：1673-9078(2013)7-1615-1619 Effect of DHAAlgal Oil on the Quality of Yoghurt HUANG Wei-feng, ZHENG Xiao-hui, ZENGYuan-ping, JI Chuan-pao, CHEN Die-Ling (Guangdong Runke Biological Engineering Co., Ltd., Shantou 515000, China) Abstract: The application of DHA algal oil in the stirred yoghurt were investigated by determination of sensory properties,DHA content, acid value, peroxide value of the yoghurt added with DHA algal oil. Results showed that addition of DHA algal oil (net DHA content within 0.25 mg/g weight of raw materials) had little effect on the appearance, aroma and flavor, taste of the yoghurt. the highest loss rate of DHA of the yoghurt added with DHA algal oil (net DHA content from 0.25 to2.20 mg/g weight of raw materials) was 11.66% after the total production process and a 30-d storage. The highest DHA loss rate of the yoghurt during storage from 1 d to 30 d was 5.46%. During the 30-d storage, the acid and peroxide values of the yogurt added with DHA algal oil (net DHA content 2.20 mg/g weight of raw materials ) were not very significantly different from that without adding DHA algal oil. In addition, orange, strawberry and mango flavors had good modification effects for the yogurt products added with DHA algal oil, of which the orange flavor showed the best effect. Key words: DHA algal oil; yoghurt; DHA content; acid value; peroxide value; application DHA（Docosahexenoic acid），二十二碳六烯酸， 俗称脑黄金，是一种对人体非常重要的多不饱和脂肪 酸，属于Omega-3不饱和脂肪酸家族中的重要成员，它 是大脑、神经和视觉细胞中重要的脂肪酸成