红枣多糖对乳酸菌发酵及酸奶品质的影响
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摘要
以红枣多糖为研究对象,通过测定酸奶中乳酸菌活菌数、酸奶酸度、乳清析出率、持水力及感官等指标,研究红枣多糖对乳酸菌发酵酸奶在发酵、贮藏过程中品质的影响。研究结果表明:当红枣多糖添加量为1.0%时,可促进乳酸菌的生长,红枣多糖酸奶的酸度在贮藏期间的变化最小,持水力高、可达77%,乳清析出率最低,为4.40%;在不同温度贮藏的过程中,红枣多糖酸奶的p H、乳清析出率、持水力以及感官品质的变化均低于未添加红枣多糖的酸奶。红枣多糖一定程度上可延长酸奶的酸化过程、延长保质期。本实验通过探索红枣多糖对乳酸菌发酵和酸奶品质的影响,以期为红枣多糖酸奶的制作提供理论和技术依据。
Jujube date polysaccharide was taken as the main objective,and its effects on the lactic acid fermentation of Lactobacillus bulgaricus and yogurt quality were investigated by determining total number of lactic acid bacteria,titratable acidity,whey exhalation rate,water retention,texture and sensory quality of yogurt.The results indicated that the growth of lactic acid bacteria could be promoted and the acidity of yoghurt had the lowest change during storage,the water holding capacity was up to 77%,whey precipitation rate was 4.40%,when the adding amount of jujube date polysaccharide was 1.0%. The whey precipitation rate,water holding capacity,acidity and sensory quality of all the jujube date polysaccharide were better than those without jujube polysaccharide yoghurt during storage at different temperatures. Meanwhile,jujube date polysaccharide could lengthen the after acidification process of yogurt and guarantee period. In this study,we explored the effects of jujube polysaccharide on lactic acid bacteria fermentation and yoghourt quality,so as to provide theoretical and technical basis for the production of jujube polysaccharide yogurt.
Jujube date polysaccharide was taken as the main objective,and its effects on the lactic acid fermentation of Lactobacillus bulgaricus and yogurt quality were investigated by determining total number of lactic acid bacteria,titratable acidity,whey exhalation rate,water retention,texture and sensory quality of yogurt.The results indicated that the growth of lactic acid bacteria could be promoted and the acidity of yoghurt had the lowest change during storage,the water holding capacity was up to 77%,whey precipitation rate was 4.40%,when the adding amount of jujube date polysaccharide was 1.0%. The whey precipitation rate,water holding capacity,acidity and sensory quality of all the jujube date polysaccharide were better than those without jujube polysaccharide yoghurt during storage at different temperatures. Meanwhile,jujube date polysaccharide could lengthen the after acidification process of yogurt and guarantee period. In this study,we explored the effects of jujube polysaccharide on lactic acid bacteria fermentation and yoghourt quality,so as to provide theoretical and technical basis for the production of jujube polysaccharide yogurt.
引文
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[3]李广富,陈伟,范路平,等.灵芝功能成分酸奶营养品质与风味物质分析[J].食品科学,2015(10):168-173.
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[9]李雨露,刘丽萍,佟丽媛,等.菊粉对低糖低脂酸奶品质的影响[J].食品与发酵工业,2015,(12):131-134.
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[13]Siqian L,Nagendra P.Shah.Effects of Pleurotus eryngii polysaccharides on bacterial growth,texture properties,proteolytic capacity,and angiotensin-I-converting enzyme-inhibitory activities of fermented milk[J].Journal of Dairy Science,2015,98(5):2949-2961.
[14]李广富,陈伟,李听听,等.灵芝多糖益生菌酸奶抗衰老的研究[J].食品与发酵工业,2015(2):41-45.
[15]梁海燕,张铁华,郑健等.人参多糖对乳酸菌发酵及酸奶质构特性的影响[J].中国乳品工业,2013,41(1):21-24.
[16]Zhihua P,Hilton D,Sangeeta P,et al.Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt[J].Journal of Food Engineering,2016,169:27-37.
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[19]李静,李凤林,刘磊,等.金针菇多糖研制功能性酸奶的研究[J].安徽农业科学,2009,37(3):1323-1324,1326.
[20]Guoting Cui,Wuxia Zhang,Amin Zhang,et al.Variation in Antioxidant activities of polysaccharides from Fructus Jujubae in south Xinjiang area[J].International Journal of Biological Macromolecules,2013,57:278-284.
[21]Guoting Cui,Wuxia Zhang,Amin Zhang,et al.Extraction optimization,characterization and immunity activity of polysaccharides from Fructus Jujubae[J].Carbohydrate Polymers,2014,111:245-55.
[22]米叶,刘肖庆,冯隽野,等.蛋清蛋白对酸奶品质的影响及工艺优化[J].食品工业科技,2016(21):228-232.
[23]郭红珍,解春艳,史振霞.金针菇对酸奶品质的影响[J].中国酿造,2013,32(3):162-164.
[24]GB 5413.34-2010,食品安全国家标准乳和乳制品酸度的测定[S].
[25]GB 4789-2010,食品安全国家标准食品微生物学检验[S].
[26]刘亚琼,孙剑锋,王颉.稳定剂对凝固型杏鲍菇酸奶品质的影响[J].食品研究与开发,2015,36(14):25-27,62.
[27]何余堂,杨倩,赵丽红.花粉多糖对酸奶贮藏中酸度及感官品质的影响[J].食品研究与开发,2009(10):82-85.
[28]张岩,李键,刘鲁蜀,等.松茸多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2016,27(1):156-160.
[2]田其英.酸奶的研究进展[J].食品与发酵科技,2012(1):92-94.
[3]李广富,陈伟,范路平,等.灵芝功能成分酸奶营养品质与风味物质分析[J].食品科学,2015(10):168-173.
[4]闫波,林宇红,刘晓红,等.新型保健沙棘枸杞果肉酸奶的研制[J].中国乳品工业,2015(8):53-56.
[5]蒋萌蒙,贾彦杰,张冠群,等.孙瑞琳测试条件对无糖枸杞酸奶质构特性的影响[J].中国乳品工业,2016,(8):32-34.
[6]田宇,郭阳,袁俊芳,等.黑木耳凝固型酸奶的研制[J].中国乳品工业,2015(9):61-64.
[7]李丽微,谷新晰,卢海强,等.发酵山药酸奶益生乳酸菌菌株的筛选[J].中国食品学报,2015(11):78-82.
[8]胡志勇,郜佳雁,周慧君,等.椰子酸奶发酵工艺[J].食品与发酵工业,2015(12):135-138.
[9]李雨露,刘丽萍,佟丽媛,等.菊粉对低糖低脂酸奶品质的影响[J].食品与发酵工业,2015,(12):131-134.
[10]杨淑妮,李理.全谷物酸奶的理化及功能特性研究[J].中国乳品工业,2016(4):17-20.
[11]陈晓华,李建周,王冬平.五谷酸奶的研制及其清除自由基的能力[J].食品与机械,2016,(5):194-198.
[12]王瑞君.香菇多糖对酸奶中常见发酵剂生长的影响[J].中国乳品工业,2015(12):16-18.
[13]Siqian L,Nagendra P.Shah.Effects of Pleurotus eryngii polysaccharides on bacterial growth,texture properties,proteolytic capacity,and angiotensin-I-converting enzyme-inhibitory activities of fermented milk[J].Journal of Dairy Science,2015,98(5):2949-2961.
[14]李广富,陈伟,李听听,等.灵芝多糖益生菌酸奶抗衰老的研究[J].食品与发酵工业,2015(2):41-45.
[15]梁海燕,张铁华,郑健等.人参多糖对乳酸菌发酵及酸奶质构特性的影响[J].中国乳品工业,2013,41(1):21-24.
[16]Zhihua P,Hilton D,Sangeeta P,et al.Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt[J].Journal of Food Engineering,2016,169:27-37.
[17]Zhaleh S L,Seyed Mohammad T G,Mohammad M.Development of a stable low-fat yogurt gel using functionality of psyllium(Plantago ovata Forsk)husk gum[J].Carbohydrate Polymers,2015,125:272-280.
[18]Zhi hua pang,Hilton Deeth,Nidhi Bansal.Effect of polysaccharides with different ionic charge on the rheological,microstructural and textural properties of acid milk gels[J].Food Research International,2015,72:62-73.
[19]李静,李凤林,刘磊,等.金针菇多糖研制功能性酸奶的研究[J].安徽农业科学,2009,37(3):1323-1324,1326.
[20]Guoting Cui,Wuxia Zhang,Amin Zhang,et al.Variation in Antioxidant activities of polysaccharides from Fructus Jujubae in south Xinjiang area[J].International Journal of Biological Macromolecules,2013,57:278-284.
[21]Guoting Cui,Wuxia Zhang,Amin Zhang,et al.Extraction optimization,characterization and immunity activity of polysaccharides from Fructus Jujubae[J].Carbohydrate Polymers,2014,111:245-55.
[22]米叶,刘肖庆,冯隽野,等.蛋清蛋白对酸奶品质的影响及工艺优化[J].食品工业科技,2016(21):228-232.
[23]郭红珍,解春艳,史振霞.金针菇对酸奶品质的影响[J].中国酿造,2013,32(3):162-164.
[24]GB 5413.34-2010,食品安全国家标准乳和乳制品酸度的测定[S].
[25]GB 4789-2010,食品安全国家标准食品微生物学检验[S].
[26]刘亚琼,孙剑锋,王颉.稳定剂对凝固型杏鲍菇酸奶品质的影响[J].食品研究与开发,2015,36(14):25-27,62.
[27]何余堂,杨倩,赵丽红.花粉多糖对酸奶贮藏中酸度及感官品质的影响[J].食品研究与开发,2009(10):82-85.
[28]张岩,李键,刘鲁蜀,等.松茸多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2016,27(1):156-160.