直投式发酵剂生产炭烧酸奶工艺及最优包装
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摘要
目的研究直投式发酵剂生产炭烧酸奶的工艺和最优包装。方法以鲜牛奶为原料,经过美拉德反应后生成褐色牛奶,再经过接种,加入添加剂,并进行发酵、后熟处理,最终制出炭烧酸奶,选出透明、避光这2种包装中较优的包装。结果制备褐色牛奶的最佳工艺中,添加葡萄糖的质量分数为5%,水浴温度为98℃,水浴时间为180 min。使用该褐色牛奶作为原料进行发酵,制备的炭烧酸奶最佳工艺配方中,蔗糖质量分数为4%,脱脂奶粉质量分数为5%,菌种质量分数为0.25%,发酵温度为41℃,发酵时间为360 min,其中避光包装更利于酸奶贮存。结论在最佳工艺条件下生产的炭烧酸奶呈咖啡色,色泽均匀光滑,有醇正的焦糖风味和酸奶风味,组织状态稳定,口感细腻,黏稠感适中,无乳清析出,蛋白质含量远高于市售炭烧酸奶。
The work aims to study the production process and optimal packaging of carbonized yogurt with direct vat starter. With fresh milk as raw material, the brown milk was produced after Maillard reaction. Then, through inoculation, addition of additive, fermentation and ripening, the carbonized yogurt was finally made, and the better packaging among the transparent and light-tight packaging was selected. The optimum conditions for preparing brown milk were as follows: the mass fraction of added glucose was 5%, water bath temperature was 98 ℃, and water bath time was 180 min. The brown milk was used as raw material to ferment. In the optimum technological formula for preparing carbonized yogurt, the mass fractions of sucrose, skim milk powder and strain were respectively 4%, 5% and 0.25%, fermentation temperature was 41 ℃, and fermentation time was 360 min. The light-tight packaging was better for yogurt storage. The carbonized yogurt produced under the optimum technological conditions is of brown color, uniform and smooth color, pure caramel flavor and yogurt flavor, stable tissue state, fine taste, moderate viscosity and no whey precipitation, and the content of protein is much higher than that of carbonized yogurt on the market.
The work aims to study the production process and optimal packaging of carbonized yogurt with direct vat starter. With fresh milk as raw material, the brown milk was produced after Maillard reaction. Then, through inoculation, addition of additive, fermentation and ripening, the carbonized yogurt was finally made, and the better packaging among the transparent and light-tight packaging was selected. The optimum conditions for preparing brown milk were as follows: the mass fraction of added glucose was 5%, water bath temperature was 98 ℃, and water bath time was 180 min. The brown milk was used as raw material to ferment. In the optimum technological formula for preparing carbonized yogurt, the mass fractions of sucrose, skim milk powder and strain were respectively 4%, 5% and 0.25%, fermentation temperature was 41 ℃, and fermentation time was 360 min. The light-tight packaging was better for yogurt storage. The carbonized yogurt produced under the optimum technological conditions is of brown color, uniform and smooth color, pure caramel flavor and yogurt flavor, stable tissue state, fine taste, moderate viscosity and no whey precipitation, and the content of protein is much higher than that of carbonized yogurt on the market.
引文
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[2]石吉勇,吴胜斌,邹小波,等.高光谱技术融合平板菌落法同步计数酸奶中益生菌[J].食品科学,2018,39(24):55-58.SHI Ji-yong,WU Sheng-bin,ZOU Xiao-bo,et al.Simultaneous Counting of Probiotics in Yoghurt by Hyperspectral Fusion Plate Colony Method[J].Food Science,2018,39(24):55-58.
[3]佚名.酸奶为何有益健康[J].中国食品学报,2013,13(6):87.Anon.Why Yogurt is Good for Health[J].Chinese Journal of Food,2013,13(6):87.
[4]佚名.我国奶类产量位居世界第三[J].中国食品学报,2018,18(8):61.Anon.Milk Production in China Ranks Third in the World[J].Chinese Journal of Food,2018,18(8):61.
[5]马志梅,褚少兴,康云峰,等.一种褐色酸奶的研制[J].安徽农业科学,2016(33):90-93.MA Zhi-mei,CHU Shao-xing,KANG Yun-feng,et al.Preparation of a Brown Yoghurt[J].Anhui Agricultural Science,2016(33):90-93.
[6]李海燕,乔成亚,刘振民.一种高蛋白褐色酸奶及其制备方法:中国,201510120443.9[P].2018-04-27.LI Hai-yan,QIAO Cheng-ya,LIU Zhen-min.A High Protein Brown Yogurt and Its Preparation Method:China,201510120443.9[P].2018-04-27.
[7]贾娜,马宏慧,刘登勇,等.直投式发酵剂对发酵牛肉干品质的影响[J].中国食品学报,2014,14(12):106-112.JIA Na,MA Hong-hui,LIU Deng-yong,et al.Effect of Direct-fed Starter on the Quality of Fermented Beef Jerky[J].Chinese Journal of Food,2014,14(12):106-112.
[8]王飞.苦荞麦营养保健酸奶的研制及品质分析[D].呼和浩特:内蒙古农业大学,2012.WANG Fei.Preparation and Quality Analysis of Healthy Yoghurt of Tartary Buckwheat[D].Hohhot:Inner Mongolia Agricultural University,2012.
[9]GB 5009.5-2010,食品安全国家标准食品中蛋白质的测定[S].GB 5009.5-2010,Determination of Protein in Foods of National Standard for Food Safety[S].
[10]EVERETT D W,MCLEOD R E.Interactions of Polysaccharide Stabilisers with Casein Aggregates in Stirred Skim-milk Yoghurt[J].International Dairy Journal,2005,15(11):1180-1183.
[11]杨春杰,李楠.基于模糊综合评价法的紫薯酸奶制作工艺优化研究[J].现代食品,2017(8):72-77.YANG Chun-jie,LI Nan.Study on the Optimization of Purple Potato Yoghurt Based on Fuzzy Comprehensive Evaluation Method[J].Modern Food,2017(8):72-77.
[12]王娜娅.菠萝果底型酸奶加工工艺优化研究[D].杨凌:西北农林科技大学,2011.WANG Na-ya.Study on the Optimization of Processing Technology of Pineapple Fruit Base Yoghurt[D].Yangling:Northwest University of Agriculture and Forestry Science and Technology,2011.
[13]倪丹,李宁,张海斌,等.褐色饮用型酸奶的研制[J].中国乳品工业,2017(5):56-58.NI Dan,LI Ning,ZHANG Hai-bin,et al.Preparation of Brown Drinking Yoghurt[J].Chinese Dairy Industry,2017(5):56-58.
[14]徐致远,吴艳,郭本恒,等.一种褐色益生菌乳饮料的研制[J].食品工业科技,2010(8):242-244.XU Zhi-yuan,WU Yan,GUO Ben-heng,et al.Preparation of a Brown Probiotic Milk Beverage[J].Technology of Food Industry,2010(8):242-244.
[15]王培亮,栾庆刚,王哲,等.褐色脱脂饮用型益生菌酸奶及其制备方法:中国,201310362478.4[P].2013-11-20.WANG Pei-liang,LUAN Qing-gang,WANG Zhe,et al.Brown Defatted Drinking Probiotic Yoghurt and Its Preparation Method:China,201310362478.4[P].2013-11-20.
[16]丛懿洁,马蕊,朱宏,等.Penalty分析方法在褐色酸奶开发中的应用研究[J].食品工业,2017(7):117-121.CONG Yi-jie,MA Rui,ZHU Hong,et al.Application of Penalty Analysis Method in the Development of Brown Yogurt[J].Food Industry,2017(7):117-121.
[17]李俊芳,康灵芝.木糖醇雪梨果粒酸奶的研制[J].食品与机械,2013,29(6):220-223.LI Jun-fang,KANG Ling-zhi.Preparation of Xylitol Fruit Yoghurt[J].Food and Machinery,2013,29(6):220-223.
[18]王晓倩,姜竹茂,杨爽.褐色饮用型酸奶的工艺优化[J].中国酿造,2018(37):186-190.WANG Xiao-qian,JIANG Zhu-mao,YANG Shuang.Process Optimization of Brown Drinking Yoghurt[J].Chinese Brewing,2018(37):186-190.
[19]张然,齐斌,王晶.芡实酸奶加工工艺的优化[J].食品与机械,2014,30(6):218-222.ZHANG Ran,QI Bin,WANG Jing.Optimization of Processing Process for Yoghurt of Euryale[J].Food and Machinery,2014,30(6):218-222.
[20]GB 19302-2010,食品安全国家标准发酵乳[S].GB 19302-2010,National Standard for Food Safety Fermented Milk[S].