【摘要】 燕麦β-葡聚糖是从燕麦麸皮中提取出来的一种可溶性膳食纤维，因其吸水溶胀，有良好的持水性，溶于水后能形成高粘度的溶液，且具有增稠、稳定等效果及降血糖等生理功能，因此在食品行业中的应用日益广泛。向酸奶中添加燕麦β-葡聚糖，可以提高酸奶品质，满足消费者对功能的需求。燕麦β-葡聚糖添加量的不同能够显著改变酸奶的质构和流变特性，基于此，文章对燕麦β-葡聚糖添加量对酸奶质构及流变特性的影响展开研究。结果发现，添加1%的燕麦β-葡聚糖能够提高酸奶的p H，增强酸奶的凝胶强度和持水力。随着燕麦β-葡聚糖添加比例的不断提高，酸奶的黏度和应力逐渐增大，添加有燕麦β-葡聚糖的酸奶表现出弱凝胶状态，属于非牛顿流体。有机酸是发酵乳中重要的风味物质，当燕麦β-葡聚糖的添加量为0.5%时，酸奶中有机酸的含量显著提高，酸奶的发酵程度和风味大大增加。更多还原

【Abstract】 Oatβ-glucan is a kind of soluble dietary fiber extracted from oat bran. Due to its easy swelling in water and extraordinary water holding capacity, Oatβ-glucan is capable of forming a high viscosity solution after dissolving in water, thus has the effects of thickening and stabilization, as well as a variety of physiological functions such as reducing blood sugar. Oatβ-glucan is increasingly widely used in the food industry. Adding oatβ-glucan into yogurt can improve the quality of yogurt products and meet the functional needs of consumers. Different oatβ-glucan additive amount can significantly affect the texture and rheological properties of yogurt;based on this, the paper focuses on Oatβ-glucan research was conducted on the effect of the amount of Oatβ-glucan added on the texture and rheological properties of yogurt. It was found that adding 1% Oatβ-glucan can increase the pH of yogurt, therefore significantly improved its gel strength and water holding capacity. With a higher addition of Oatβ-glucan, the viscosity and stress of yogurt increased gradually. Yoghurt added with Oatβ-glucan behaved weak gel state and belonged to non-Newtonian fluid. Organic acid is a vital flavor substance in fermented milk. The content of organic acids in yogurt significantly increased when the amount of Oatβ-glucan was 0.5%, so the fermentation degree and flavor of yogurt was raised.更多还原