椰肉乳酸菌饮料的研制
|
摘要
椰子是热带主要果品之一,具有降血脂、降胆固醇、抑制高血脂症等保健功能。而且由于椰子本身(包括椰子汁、椰肉)含有丰富的营养成分,因此具有极高的利用价值。以椰肉为试验材料,对椰肉乳酸菌饮料的生产工艺进行了探讨。在单因素试验基础上进行正交试验,得到了其最佳生产配方:椰肉与水的比例为1∶6,椰浆与纯牛奶的比例为1∶3,乳酸菌添加量为0.20%,白砂糖添加量为8%,黄原胶添加量为0.05%,柠檬酸添加量为0.3%,发酵温度为42℃。
Coconut is a common fruit in tropical area which shows protective effect against hyperlipidemia and hypercholesterolemia.Coconut(coconut milk and meat) contains rich nutritional component and has high utilization value. In this study,coconut was used as the main raw material to develop coconut meat and lactic acid bacteria beverage,and the processing technology of the beverage was investigated. The orthogonal test was conducted based on the single factor test,and the screened optimum formula was: the proportion of coconut meat and water was1∶6; the ratio of coconut milk and pure milk was 1∶3; the addition of lactic acid bacteria,sugar,xanthan gum,and citric acid was 0.20%,8%,0.05% and 0.3%,respectively; the fermentation temperature was 42℃.
Coconut is a common fruit in tropical area which shows protective effect against hyperlipidemia and hypercholesterolemia.Coconut(coconut milk and meat) contains rich nutritional component and has high utilization value. In this study,coconut was used as the main raw material to develop coconut meat and lactic acid bacteria beverage,and the processing technology of the beverage was investigated. The orthogonal test was conducted based on the single factor test,and the screened optimum formula was: the proportion of coconut meat and water was1∶6; the ratio of coconut milk and pure milk was 1∶3; the addition of lactic acid bacteria,sugar,xanthan gum,and citric acid was 0.20%,8%,0.05% and 0.3%,respectively; the fermentation temperature was 42℃.
引文
[1]刘小杰,何国庆,袁长贵.益生菌的安全性及其功能[J].中国乳品工业,2002,30(1):16-18.
[2]乳酸菌饮料“健康牌”更像一道障眼法[J].福建轻纺,2015(10):17-18.
[3]罗欣芳.现阶段活性乳酸菌饮料产品的质量状况[J].科技与企业,2013(15):234.
[4]杨起恒.乳酸菌发酵机理及酸奶工艺优化研究[D].北京:中国农业大学,2004.
[5]朱怡霖,张海生,许珊,等.红枣乳酸菌饮料工艺参数的研究[J].农产品加工(下),2015(6):26-30.
[6]MATHUR S,SINGH R.Antibiotic resistance in food lactic acid bacteria-a review[J].International Journal of Food Microbiology,2005,105(3):281-295.
[7]康蕊,段振华,杨毅,等.电子鼻检测椰肉原浆货架期新鲜度变化[J].食品研究与开发,2013,34(16):84-87.
[8]王挥,宋菲,桂青,等.椰肉热风薄层干燥动力学研究[J].食品工业,2016(6):208-211.
[9]张聪.椰子果的营养价值及其应用综述[J].四川烹饪高等专科学校学报,2011(1):26-28.
[10]康尔歌,赵晋府,孟旭.椰肉成分的测定及相关比较[J].广州食品工业科技,2002,18(4):48-49.
[11]金蓓,黄梅芳,何梓鹏,等.椰肉蛋白酶解及其产物的抗氧化活性研究[J].现代食品科技,2013,29(8):1826-1831.
[12]黄高明.活性乳酸菌饮料生产工艺研究[J].中国酿造,2006(12):64-67.
[13]黄晓钰,刘邻渭.食品化学综合实验[M].2版.北京:中国农业大学出版社,2009.
[14]张钟,董方平.粉葛汁乳酸菌饮料的研制[J].饮料工业,2016,19(5):16-22.
[15]杨洋,高航,段艳珠.酸角乳酸菌饮料的研制[J].饮料工业,2014,17(11):17-20.
[16]杨国浩,李瑜.凝固型胡萝卜风味酸奶的研制[J].农产品加工·学刊,2008(9):50-52.
[17]王宇.冷冻干燥技术生产直投型酸奶发酵剂的研究[D].哈尔滨:东北农业大学,2000.
[18]林静,李宝筏,刘向东.滑菇培养料理化特性对产量影响的分析[J].农业机械学报,2006,37(1):87-89.
[19]夏秋瑜,李瑞,陈卫军,等.椰子水果粒饮料工艺研究及其矿物元素分析[J].食品工业科技,2009(12):217-220.
[20]徐安书,张洪礼,刘炜.龙眼胡萝卜番茄混合汁乳酸菌饮料稳定性研究[J].食品科技,2013,38(6):125-130.
[21]邵焕霞.椰奶乳酸发酵饮料的生产工艺优化[J].食品与发酵科技,2009,45(6):41-44.
[22]王俊,李安平,黄卫文,等.响应面法优化活性乳酸菌饮料乳化稳定剂配方[J].中国酿造,2009(3):121-123.
[2]乳酸菌饮料“健康牌”更像一道障眼法[J].福建轻纺,2015(10):17-18.
[3]罗欣芳.现阶段活性乳酸菌饮料产品的质量状况[J].科技与企业,2013(15):234.
[4]杨起恒.乳酸菌发酵机理及酸奶工艺优化研究[D].北京:中国农业大学,2004.
[5]朱怡霖,张海生,许珊,等.红枣乳酸菌饮料工艺参数的研究[J].农产品加工(下),2015(6):26-30.
[6]MATHUR S,SINGH R.Antibiotic resistance in food lactic acid bacteria-a review[J].International Journal of Food Microbiology,2005,105(3):281-295.
[7]康蕊,段振华,杨毅,等.电子鼻检测椰肉原浆货架期新鲜度变化[J].食品研究与开发,2013,34(16):84-87.
[8]王挥,宋菲,桂青,等.椰肉热风薄层干燥动力学研究[J].食品工业,2016(6):208-211.
[9]张聪.椰子果的营养价值及其应用综述[J].四川烹饪高等专科学校学报,2011(1):26-28.
[10]康尔歌,赵晋府,孟旭.椰肉成分的测定及相关比较[J].广州食品工业科技,2002,18(4):48-49.
[11]金蓓,黄梅芳,何梓鹏,等.椰肉蛋白酶解及其产物的抗氧化活性研究[J].现代食品科技,2013,29(8):1826-1831.
[12]黄高明.活性乳酸菌饮料生产工艺研究[J].中国酿造,2006(12):64-67.
[13]黄晓钰,刘邻渭.食品化学综合实验[M].2版.北京:中国农业大学出版社,2009.
[14]张钟,董方平.粉葛汁乳酸菌饮料的研制[J].饮料工业,2016,19(5):16-22.
[15]杨洋,高航,段艳珠.酸角乳酸菌饮料的研制[J].饮料工业,2014,17(11):17-20.
[16]杨国浩,李瑜.凝固型胡萝卜风味酸奶的研制[J].农产品加工·学刊,2008(9):50-52.
[17]王宇.冷冻干燥技术生产直投型酸奶发酵剂的研究[D].哈尔滨:东北农业大学,2000.
[18]林静,李宝筏,刘向东.滑菇培养料理化特性对产量影响的分析[J].农业机械学报,2006,37(1):87-89.
[19]夏秋瑜,李瑞,陈卫军,等.椰子水果粒饮料工艺研究及其矿物元素分析[J].食品工业科技,2009(12):217-220.
[20]徐安书,张洪礼,刘炜.龙眼胡萝卜番茄混合汁乳酸菌饮料稳定性研究[J].食品科技,2013,38(6):125-130.
[21]邵焕霞.椰奶乳酸发酵饮料的生产工艺优化[J].食品与发酵科技,2009,45(6):41-44.
[22]王俊,李安平,黄卫文,等.响应面法优化活性乳酸菌饮料乳化稳定剂配方[J].中国酿造,2009(3):121-123.