摘要
[目的]后疫情时代,消费者对饮食的需求趋于健康化,口感丰富饱满且对健康有益的产品供不应求,在此基础上,开展了在发酵乳中添加谷物、果聚糖等营养物质的产品研究。[方法]以燕麦、菊粉、发酵剂、发酵时间为主要研究对象,采用单因素及正交试验方法,对燕麦菊粉风味发酵乳进行理化及质构分析,并对发酵乳进行微生物检测。[结果]以生牛乳为主要原料,按8%的比例加入燕麦浆,4%的比例加入菊粉,0.3%的比例加入发酵剂,经过5.5 h的发酵,所得产品感官评分为92.7分。其中,4个因子对乳制品感官质量有显著改善作用,排序为:菌种数影响>发酵期影响>谷物浆浓度影响>果聚糖含量影响。产品指标及感官风味方面,添加谷物与果聚糖的发酵乳产品理化指标符合《GB19302—2010食品安全国家标准发酵乳》要求,质构稳定,持水性好,味道酸、甜味平衡,有淡淡的谷物香气。
[Objective]In the post-epidemic era,the demand of consumers for diet tends to be healthy.In the dairy product market,the products with rich and full taste and good for health are in short supply.[Method]The oats,inulin,xylitol,starter were used as the main research objects to study the addition of nutrients such as grains and prebiotic to fermented milk,single Factor and orthogonal test were used to analyze the physicochemical properties and texture of the fermented oat inulin milk,and to detect the microorganisms in the fermented milk.[Result]Using raw milk as the main raw materials,adding oat at 8%,inulin at 4%,starter at 0.3%,after 5.5 h fermentation,the sensory score of the product was 92.7.The order of four factors was:the effect of bacterial count on the sensory quality of dairy products,the effect of fermentation period,the effect of cereal pulp concentration,the effect of fructose content.In terms of product index and sensory flavor,the physical and chemical indexes of fermented milk products added with grains and fructose met the requirements of GB19302—2010 National Food Safety Standard Fermented Milk,with stable texture,good chewiness of oats and good water-holding capacity of fermented milk,it has a balanced acidity and sweetness with a subtle grain aroma.
作者
邹旸
ZOU Yang(Tianjin Haihe Dairy Co.,Ltd.,Tianjin 300300)
出处
《中国乳业》
2023年第8期119-125,共7页
China Dairy
关键词
谷物
果聚糖
发酵乳
工艺优化
cereal
fructose
fermented milk
process optimization
作者简介
邹旸(1985-),男,天津人,博士,高级工程师,研究方向为食品工程。
