乳脂原料类型对酸奶油品质的影响OA

To investigate the impact of fat source on sour cream quality,this study compared the nutritional composition,physico-chemical properties,microstructure,and sensory scores of sour creams prepared from fresh whipping cream and butter.Results demonstra-ted that,compared to butter-based sour cream,dairy fat-based sour cream exhibited significantly lower protein content,pH value,hard-ness,adhesiveness,chewiness,and rheological parameters(G′ and G″)(P<0.05),resulting in a softer and smoother texture.Con-versely,no significant differences were found in water holding capacity or springiness between the samples.Furthermore,dairy fat-based sour cream displayed a milky-white color and a denser network structure.Sensory analysis revealed that the dairy fat-based sour cream demonstrated superior overall flavor and higher consumer acceptability.In conclusion,fresh whipping cream was superior to butter as a raw material for producing high-quality sour cream.Among the formulations,the F20 group stood out for its rich nutritional profile,moderate hardness,and the highest sensory score.These findings provide a valuable theoretical and practical basis for the industrial development and quality enhancement of premium sour cream products.