高蛋白饮用型纯益生菌发酵乳的研制
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摘要
以鲜牛乳和浓缩牛奶蛋白为主要原料,以酸度和感官评价为评价指标,通过单因素试验和正交试验确定高蛋白饮用型纯益生菌发酵乳的最佳发酵工艺条件。结果表明,高蛋白饮用型纯益生菌发酵乳的最佳发酵工艺条件为浓缩牛奶蛋白添加量6.0%,发酵剂接种量2.0%、发酵温度43℃、二次无菌均质压力4 MPa。在此优化条件下,制得的高蛋白饮用型纯益生菌发酵乳感官评分达到89分,酸度129.1°T,口感清爽顺滑,组织状态良好,理化及微生物指标均符合国家相关标准。
Using fresh milk and milk protein concentrate as main raw materials, acidity and sensory evaluation as evaluation indexes, the fermentation technology of fermented milk with high protein and pure probiotic was optimized by single factor experiments and orthogonal experiments. The results showed that the optimal fermentation technology of the fermented milk was obtained as follows: milk protein concentrate addition 6.0%, starter inoculum 2.0%, fermentation temperature 43 ℃ and second homogenized pressure 4 MPa. Under the optimal conditions, the sensory score of the the fermented milk was 89, and the acidity was 129.1 °T, with refreshing and smooth taste, and good tissue state. The physicochemical and microbiological indexes of the product met the requirements of the relevant national standards.
Using fresh milk and milk protein concentrate as main raw materials, acidity and sensory evaluation as evaluation indexes, the fermentation technology of fermented milk with high protein and pure probiotic was optimized by single factor experiments and orthogonal experiments. The results showed that the optimal fermentation technology of the fermented milk was obtained as follows: milk protein concentrate addition 6.0%, starter inoculum 2.0%, fermentation temperature 43 ℃ and second homogenized pressure 4 MPa. Under the optimal conditions, the sensory score of the the fermented milk was 89, and the acidity was 129.1 °T, with refreshing and smooth taste, and good tissue state. The physicochemical and microbiological indexes of the product met the requirements of the relevant national standards.
引文
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[2]NG E W,YEUNG M,TONY P S.Effects of yoghurt starter cultures on the survival of Lactobacillus acidophilus[J].Int J Food Microbiol,2010,145(1):169-175.
[3]谢继志,范立东,赵平.液态乳制品科学与技术[M].北京:中国轻工业出版社,2000:247.
[4]茜娜.长货架期饮用型酸奶的生产工艺[J].中国食品工艺,1998,5(6):50-51.
[5]艾春梅,姜竹茂,周梅,等.芒果饮用型酸奶的研制[J].食品工业,2018,39(8):148-151.5]ROBINSON R K,BATT C A,PATEL P D.Encyclopedia of Food Microbiology[M].US:Academic Press,2014:908-922.
[6]袁秀丽,吕嘉枥,韩迪,等.益生菌制品的研究进展[J].中国乳品工业,2010,38(4):46-48.
[7]曾子丹,姚朔影.益生菌的研究前景及国内外发展状况[J].食品工业科技,2007,28(8):251-253.
[8]REID G,JASS J,SEBULSKY M T,et al.Potential uses of probiotics in clinical practice[J].Clin Microbiol Rev,2003,16(4):658-667.
[9]HIRAYAMA K,RAFTER J.The role of probiotic bacteria in cancer prevention[J].Microbes Infect,2000,2(8):618-686.
[10]雷芸.益生菌及其制品研究和应用开发的最新进展[J].甘肃联合大学学报,2013,28(1):114-116.
[11]宋昆冈.乳酸菌乳饮料国内外发展趋势[J].食品工业科技,2005(7):11-12.
[12]陈健凯,陈健旋,林洵,等.养乐多饮料中影响干酪乳杆菌代田株活菌数因素的研究[J].中国酿造,2008,27(22):34-36.
[13]LUREN A,VILJOEN B C.Growth and survival of a probiotic yeast in dairy products[J].Food Res Int,2001,34(6):791-796.
[14]田其英.酸奶的研究进展[J].食品与发酵科技,2013,49(1):91-94.
[15]闫序东,王彩云,云战友,等.高蛋白无脂肪酸奶的研制[J].中国乳品工业,2012,40(2):57-59,64.
[16]中华人民共和国国家卫生和计划生育委员会.GB 5009.239-2016食品安全国家标准食品酸度的测定[S].北京:中国标准出版社,2016.
[17]中华人民共和国国家卫生和计划生育委员会.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[18]中华人民共和国国家卫生和计划生育委员会.GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016.
[19]中华人民共和国卫生部.GB 19302-2010食品安全国家标准发酵乳[S].北京:中国标准出版社,2010.
[20]BILIASERIS C G,KHAN M M,BLANK G.Rheological and sensory properties of yoghurt form skim milk and ultrafiltered retentates[J].Int Dairy J,1992,2(5):311-323.