成分和茶泡对巴氏灭菌和浓缩奶茶理化性质的影响：关注蛋白质-碳水化合物-脂肪的相互作用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-13 DOI:10.1016/j.idairyj.2025.106420

Dilema Wijegunawardhana , Isuru Wijesekara , Rumesh Liyanage , Tuyen Truong , Mayumi Silva , Jayani Chandrapala

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引用次数: 0

摘要

奶茶因其风味和健康益处而广受欢迎，但其成分对理化性质的影响尚未得到充分研究。本研究考察了不同茶浸泡浓度（1 - 5% w/v）对巴氏灭菌和浓缩奶茶配方的影响。研究了不同的脂肪水平、酪蛋白与乳清的比例（C:W; 80: 20,70: 30,60:40）和乳糖与麦芽糖糊精的比例（L:M; 90: 10,80: 20,75:25）。结果显示，茶的浓度增加了总多酚含量（TPC）， 5%的茶在脂肪填充奶茶（FM-T）和脱脂奶茶（SM-T）中都有最高的保留。在FM-T中，脂肪通过疏水性和氢键增强了多酚的稳定性，并且在L:M和C:W比下，在浓缩后，TPC的保留率更高。相比之下，SM-T显示出更强的多酚蛋白结合，导致低L:M比的聚集，尽管麦芽糊精通过水合壳形成帮助保存TPC。总的来说，茶的浓度、脂肪、最佳的C:W和L:M比影响多酚保留率和奶茶的稳定性。

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Influence of composition and tea infusion on physicochemical properties of pasteurised and concentrated Milk-Tea: Focus on protein-carbohydrate-fat interactions

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Influence of composition and tea infusion on physicochemical properties of pasteurised and concentrated Milk-Tea: Focus on protein-carbohydrate-fat interactions

Milk-tea is popular for its flavour and health benefits, but the impact of its composition on physicochemical properties is understudied. This study examined the impact of varying tea infusion concentrations (1–5 % w/v) on pasteurised and concentrated milk-tea formulations. It explored different fat levels, casein-to-whey ratios (C:W; 80:20, 70:30, 60:40), and lactose-to-maltodextrin ratios (L:M; 90:10, 80:20, 75:25). Results showed a tea concentration-dependent increase in total polyphenolic content (TPC), with 5 % tea yielding the highest retention in both fat-filled milk-tea (FM-T) and skim milk-tea (SM-T). In FM-T, fat enhanced polyphenol stability via hydrophobic and hydrogen bonding, and allowing for greater retention of TPC after concentration despite L:M and C:W ratios. In contrast, SM-T showed a stronger polyphenol-protein binding, leading to aggregation at low L:M ratios, although maltodextrin helped preserve TPC through a hydration shell formation. Overall, tea concentration, fat, and optimal C:W and L:M ratios influence polyphenol retention and milk-tea stability.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.