Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Abstract In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.

摘要 本研究针对添加不同比例（2%、4%、6%）松树蜂蜜的益生菌酸奶样品，在冷藏储存第1、7、14、21天时的理化、微生物学及感官特性展开了探究。储存期间，随着添加蜂蜜比例的提升，样品的pH值、乳清分离率与持水力均呈下降趋势，而滴定酸度则随之升高。在整个储存周期内，添加蜂蜜的酸奶样品中德氏乳杆菌保加利亚亚种（Lactobacillus delbrueckii ssp. bulgaricus）与嗜酸乳杆菌（Lactobacillus acidophilus）的菌落数均经统计学分析显著低于对照组样品（P<0.01）。嗜热链球菌（Streptococcus thermophilus）的菌落数在储存期间波动幅度较小，且自实验初始阶段起，添加蜂蜜的酸奶样品中该菌的菌落数便高于对照组。样品的亮度值（L*）随蜂蜜添加比例的升高而降低。所有添加蜂蜜的酸奶样品的a*值与b*值均高于未添加蜂蜜的对照组样品。尽管添加2%松树蜂蜜的酸奶与添加4%松树蜂蜜的酸奶在部分感官属性上评分相近，但前者仍是最受消费者喜爱的酸奶样品。对于不喜食用原味酸奶的人群而言，添加蜂蜜的酸奶可作为优质的功能性替代食品。生产者应针对此类酸奶开发专属配方，并推动该类产品的消费推广。