太白贝母粗多糖酸奶的开发研究
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摘要
该文以太白贝母粗多糖(polysaccharide of fritillaria taipaiensis, PFT)及牛乳为原料,进行乳酸发酵,制得一种新型的具有潜在保健价值的酸奶食品。通过PFT酸奶的感官评价并结合酸度、粘度等理化指标,确定了PFT酸奶的生产工艺参数。利用Biolog测定PFT酸奶发酵过程中微生物对不同碳源的作用,发现其中对二糖、多糖底物的利用强度最大。以未添加PFT酸奶为对照,通过质构剖面分析法(TPA)研究不同时间对PFT酸奶质构影响,表明PFT酸奶随着老化时间延长,硬度和粘度增加,相比未添加PFT制得的酸奶硬度和粘度相对较低。
In this paper, polysaccharide of fritillaria taipaiensis(PFT) and milk were used as raw materials to carry out lactic acid fermentation to obtain a new type of yogurt food with potential health value. Through the traditional sensory evaluation of PFT yogurt combined with physical and chemical indicators such as acidity and viscosity, the production process parameters of PFT yogurt were determined. Biolog was used to determine the effect of microorganisms on different carbon sources during the fermentation of PFT yoghurt. It was found that the utilization of disaccharide and polysaccharide substrates was the highest. The texture of PFT yoghurt was studied by texture profile analysis(TPA) with the addition of PFT yoghurt. It indicated that PFT yoghurt increased hardness and viscosity with aging time. The hardness and viscosity of the yogurt prepared compared to the non-PFT added are relatively low.
In this paper, polysaccharide of fritillaria taipaiensis(PFT) and milk were used as raw materials to carry out lactic acid fermentation to obtain a new type of yogurt food with potential health value. Through the traditional sensory evaluation of PFT yogurt combined with physical and chemical indicators such as acidity and viscosity, the production process parameters of PFT yogurt were determined. Biolog was used to determine the effect of microorganisms on different carbon sources during the fermentation of PFT yoghurt. It was found that the utilization of disaccharide and polysaccharide substrates was the highest. The texture of PFT yoghurt was studied by texture profile analysis(TPA) with the addition of PFT yoghurt. It indicated that PFT yoghurt increased hardness and viscosity with aging time. The hardness and viscosity of the yogurt prepared compared to the non-PFT added are relatively low.
引文
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[3]赵鹏飞.功能性酸奶市场前景分析[D].洛阳:河南科技大学,2012.
[4]陈林,韩林,周浓,等.响应面法优化太白贝母粗多糖超声波提取工艺研究[J].天然产物研究与开发,2015, 27(1):109-113.
[5]亢晓霞.甜玉米酸奶的工艺及风味的研究[D].武汉:华中农业大学,2009.
[6]李靖,陈伟,程芳,等.灵芝-白灵菇酸奶配方的优化及其营养成分分析[J].食品与发酵工业,2012, 38(6):122-127.
[7]张然,齐斌,王晶.芡实酸奶加工工艺的优化[J].食品与机械,2014(6):218-222.
[8]李燕,郑晓杰,王娜娅,等.瓯柑酸奶的生产工艺[J].食品与发酵工业,2010, 36(11):125-127.
[9]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012, 31(1):193-195.
[10]徐鑫,赫君菲,何佳易,等.测试条件对凝固型酸奶质构实验参数的影响[J].食品科学,2013,34(24):263-267.
[11]印伯星.功能性酸奶的研制[D].南京:南京农业大学,2004.
[12] TIQUIA S M.Metabolic diversity of the heterotrophic microorganisms and potential link to pollution of the Rouge River[J]. Environmental Pollution, 2010, 158(5):1435-1443.
[2]崔海辉,栾金水.保健型酸奶的制作工艺及功能性研究[J].食品研究与开发,2004, 25(6):96-100.
[3]赵鹏飞.功能性酸奶市场前景分析[D].洛阳:河南科技大学,2012.
[4]陈林,韩林,周浓,等.响应面法优化太白贝母粗多糖超声波提取工艺研究[J].天然产物研究与开发,2015, 27(1):109-113.
[5]亢晓霞.甜玉米酸奶的工艺及风味的研究[D].武汉:华中农业大学,2009.
[6]李靖,陈伟,程芳,等.灵芝-白灵菇酸奶配方的优化及其营养成分分析[J].食品与发酵工业,2012, 38(6):122-127.
[7]张然,齐斌,王晶.芡实酸奶加工工艺的优化[J].食品与机械,2014(6):218-222.
[8]李燕,郑晓杰,王娜娅,等.瓯柑酸奶的生产工艺[J].食品与发酵工业,2010, 36(11):125-127.
[9]陈玮,常忠义,高红亮,等.不同发酵剂生产的酸奶感官评定和TPA质构分析[J].中国酿造,2012, 31(1):193-195.
[10]徐鑫,赫君菲,何佳易,等.测试条件对凝固型酸奶质构实验参数的影响[J].食品科学,2013,34(24):263-267.
[11]印伯星.功能性酸奶的研制[D].南京:南京农业大学,2004.
[12] TIQUIA S M.Metabolic diversity of the heterotrophic microorganisms and potential link to pollution of the Rouge River[J]. Environmental Pollution, 2010, 158(5):1435-1443.