摘要
以生鲜牛乳为原料,奶油、乳清蛋白粉等为辅料,开发出一种品质优良、营养丰富的高脂酸奶产品。以感官评分值为评价指标,通过单因素试验和响应面试验优化高脂酸奶的最佳发酵工艺条件为:嗜热链球菌和瑞士乳杆菌发酵剂复配比例1︰2,奶油与生鲜牛乳体积比1︰1.5、蔗糖添加量16%、发酵剂添加量3%、乳清蛋白粉添加量1.6%、发酵温度30℃、发酵时间35 h、后熟时间24 h。在此条件下获得的高脂酸奶凝固性好、口感爽滑、酸甜适中,产品蛋白质含量4.24 g/100 g、脂肪含量12.26 g/100 g、pH 3.32、持水力48%、酸度90.07°T、乳酸菌活菌数达1.86×10^6 CFU/m L,乙醛含量60.06 mg/L、丁二酮含量34.6 mg/L,氨基酸总量0.021%。
In the experiment, a kind of high-fat yoghurt with good sensory state and rich nutrition was developed with fresh milk as the main material and cream and whey protein powder as the auxiliary material. Taking sensory score as evaluation index, by single factor test and response surface test, the optimum fermentation condition of high-fat yogurt was: thermophilic streptococcus and Switzerland lactobacillus starter with a ratio of 1︰2, the volume of cream and fresh milk 1︰1.5, cane sugar 16%, yeast 3%, whey protein powder adding quantity 1.6%, fermentation temperature 30 ℃, fermentation time 35 h, and ripening time 24 h. The high fat yogurt obtained under this piece was good, smooth and sweet and sweet, the protein content in the product of 4.24 g/100 g, fat content 12.26 g/100 g, p H 3.32, a hydraulic 48%, acidity of 90.07 °T, and lactic acid bacteria living bacterium number 1.86×10^6 CFU/mL. The acetaldehyde content was 60.06 mg/L, butanedione content was 34.6 mg/L, and the total amino acid content was 0.021%.
作者
朱静静
张红彩
赵存朝
黄艾祥
王雪峰
陈越
ZHU Jingjing;ZHANG Hongcai;ZHAO Cunchao;HUANG Aixiang;WANG Xuefeng;CHEN Yue(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201;Yunnan Engineering Technology Research Center for Processing of Livestock Products,Kunming 650201;Biotechnology&Genetic Resources Institute,Yunnan Academy of Agricultural Sciences,Kunming 650223)
出处
《食品工业》
CAS
北大核心
2020年第2期71-77,共7页
The Food Industry
基金
云岭产业技术领军人才(云发改人事(2014)1782号)
云南省现代农业奶牛产业技术体系资助项目(2018KJTX0014).
关键词
高脂酸奶
响应面法
发酵工艺
品质分析
high-fat yogurt
response surface method
fermentation technology
quality analysis
作者简介
通信作者:王雪峰;通信作者:陈越
