复合菌发酵米乳饮料的配方优化及其储藏品质变化
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摘要
以米粉和脱脂乳为主要原料,基于发酵米乳复配菌株适宜配比的优化,研究米乳饮料的配方及其储藏品质。比较商用酸奶发酵剂(保加利亚乳杆菌和嗜热链球菌)和植物乳杆菌ZSM-002在米乳中的发酵特性,确定发酵米乳复配菌株适宜配比;通过单因素和正交试验优化米乳饮料配方(米水比、脱脂乳加量、白砂糖加量、菌接种量、发酵时间和发酵温度);采用均匀设计试验,通过考察离心沉淀率确定复配稳定剂配比;最终研究优化米乳饮料的储藏品质。结果表明,商用酸奶发酵剂和植物乳杆菌ZSM-002以3∶2复配效果较好;优化的米乳饮料配方为:米水比1∶10 (g/mL)、复合菌3%、脱脂乳10%、白砂糖9%、复合稳定剂0.2%(海藻酸丙二醇酯60%,蔗糖脂肪酸酯0.2%,果胶38%,黄原胶1.8%),37℃发酵10 h,此条件下发酵米乳饮料的离心沉淀率为2.25%,滴定酸度为(17.03±0.92)°T,活菌数为(8.53±0.08) lg (cfu/mL),感官评分为(8.83±0.20)分;在4℃条件下储藏7 d后,其酸度为(34.2±1.56)°T,活菌数为(7.44±0.12) lg (cfu/mL),满足乳酸菌饮料益生菌存活数达到106cfu/mL标准,制作的米乳饮料口感黏稠,有柔和的乳酸风味。
Taking rice flour and skimmed milk as the main raw materials,the formulation and storage quality of rice milk were studied based on the optimization of the suitable proportion of compound bacteria in the rice milk. By comparing the fermentation characteristics of the commercial leaven (Lactobacillus bulgaricus and Streptococcus thermophilus) and the Lactobacillus plantarum ZSM-002 in the rice milk,the suitable proportion of the compound bacteria in the fermented rice milk was determined.The formulation of rice milk was optimized by single factor combined with orthogonal optimization experiments (rice water ratio,skimmed milk addition,sugar addition,compound bacteria inoculation scale,fermentation time and fermentation temperature).The centrifugal sedimentation rate was used as the index to determine the proportion of compound stabilizer through uniform design experiment. Finally,the storage quality of optimized rice milk was studied. The results indicated that proper microbes ratio of commercial leaven to ZSM-002 was 3∶ 2.The optimized formula of rice milk was as follows: 1 ∶ 10 (g/mL) of material to water ratio,3% compound bacteria inoculation scale,10% skimmed milk,9% sugar,0.2% compound stabilizer (propylene glycol alginate of 60%,sucrose fatty acid ester of 0.2%,pectin of 38%,xanthan gum of 1.8%),temperature of 37 ℃ for 10 h. The centrifugal precipitation rate of fermented rice milk,rice milk acidity,living bacterium and sensory score were 2.25%, (17.03 ± 0.92) °T, (8.53 ± 0.08) lg (cfu/mL) and (8.83 ± 0.20) scores.Under the condition of 4 ℃ storage after7 d,the acidity was (34.2 ± 1.56) ° T,and the number of living bacterium was (7.44 ± 0.12) lg (cfu/mL). The number of probiotics in Lactobacillus beverage reached 106 cfu/mL.The rice milk was sticky and had a mild lactic acid flavor.
Taking rice flour and skimmed milk as the main raw materials,the formulation and storage quality of rice milk were studied based on the optimization of the suitable proportion of compound bacteria in the rice milk. By comparing the fermentation characteristics of the commercial leaven (Lactobacillus bulgaricus and Streptococcus thermophilus) and the Lactobacillus plantarum ZSM-002 in the rice milk,the suitable proportion of the compound bacteria in the fermented rice milk was determined.The formulation of rice milk was optimized by single factor combined with orthogonal optimization experiments (rice water ratio,skimmed milk addition,sugar addition,compound bacteria inoculation scale,fermentation time and fermentation temperature).The centrifugal sedimentation rate was used as the index to determine the proportion of compound stabilizer through uniform design experiment. Finally,the storage quality of optimized rice milk was studied. The results indicated that proper microbes ratio of commercial leaven to ZSM-002 was 3∶ 2.The optimized formula of rice milk was as follows: 1 ∶ 10 (g/mL) of material to water ratio,3% compound bacteria inoculation scale,10% skimmed milk,9% sugar,0.2% compound stabilizer (propylene glycol alginate of 60%,sucrose fatty acid ester of 0.2%,pectin of 38%,xanthan gum of 1.8%),temperature of 37 ℃ for 10 h. The centrifugal precipitation rate of fermented rice milk,rice milk acidity,living bacterium and sensory score were 2.25%, (17.03 ± 0.92) °T, (8.53 ± 0.08) lg (cfu/mL) and (8.83 ± 0.20) scores.Under the condition of 4 ℃ storage after7 d,the acidity was (34.2 ± 1.56) ° T,and the number of living bacterium was (7.44 ± 0.12) lg (cfu/mL). The number of probiotics in Lactobacillus beverage reached 106 cfu/mL.The rice milk was sticky and had a mild lactic acid flavor.
引文
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[2]蒲博,驰翔,王周,等.乳酸菌降胆固醇作用及其机理的研究进展[J].中国酿造,2014,33(7):5-9.
[3]Matsuzaki T,Chin J.Modulating immune responses with probiotic bacteria[J].Immunology and Cell Biology,2000,78:67-73.
[4]Smit G,Vlieg JETV,Smit BA,et al.Fermentative formation o flavor compounds by lactic acid bacteria[J].Australian Journal o Dairy Technology,2002,57:61-68.
[5]Cherl-Ho Lee.Lactic acid fermented foods and their benefits in Asia[J].Food Control.1997,8:259-269.
[6]陈妍婕,朱力杰,何余堂,等.四种乳酸杆菌在全谷物糙米乳中发酵特性的研究[J].食品工业科技,2016,37(11):179-184,194.
[7]朱力杰,陈宁,陈妍婕,等.复合乳酸菌在发芽糙米乳中的发酵特性[J].食品科学,2017,38(8):80-85.
[8]陈海旭.益生菌发酵糙米饮料的制作工艺及营养价值研究[D].呼和浩特:内蒙古农业大学,2014.
[9]闫祯,唐亚丽,任海月,等.发酵型米乳饮料的工艺优化[J].饮料工业,2015,18(1):57-61.
[10]邹秀容,朱建华,周敏玲.姜汁发酵米乳饮料的研制[J].食品研究与开发,2016,37(20):76-80.
[11]赵思明,熊善柏,方炎鹏,等.食品发酵用的植物乳杆菌及应用:中国,100691551A[P].2010-04-07.
[12]陈正宏,郑博强,陈敢.果汁乳饮料稳定性研究[J].食品科技,2000(5):40-41.
[13]黄亮,林亲录,王在亮.发酵型功能早籼米乳饮料的制备[J].中国粮油学报,2009,24(7):116-119.
[14]梁敏山.乳酸菌增殖培养及直投式酸奶发酵剂的研究[D].成都:西华大学,2010.