摘要
以乳糖残留量为指标,优化无乳糖酸乳的发酵条件,并在相同发酵条件下制备普通酸乳和无乳糖酸乳,比较其感官特性的差异。采用电子眼、电子舌和电子鼻等仪器,评价普通酸乳和无乳糖酸乳的质量差异。结果表明:无乳糖酸乳的最佳发酵条件为在加酶量3.9 U/L、接种量2 U/1 000 kg、43℃条件下发酵5.5 h,此时发酵酸乳中的乳糖含量为(0.29±0.07) g/100 mL;普通酸乳和无乳糖酸乳的酸度和黏度指标无显著差异(P>0.05);而无乳糖酸乳的乳酸菌数量约为普通酸乳的1.5倍(P<0.05);经主成分分析,2种酸乳的色泽、香气与滋味指标无显著差异(P>0.05)。因此,无乳糖酸乳和普通酸乳在感官质量指标方面无显著差异。
The objective of this paper was to optimize the fermentation conditions of lactose-free yogurt.The level ofresidual sugar was used as response variable.Moreover,lactose-free yogurt and ordinary were prepared under the sameconditions and their sensory characteristics were compared.Also,differences in their instrumental quality characteristicswere assessed using an electronic eye,an electronic nose and an electronic tongue.The results showed that the optimalfermentation conditions were as follows:lactase dose3.9U/L,inoculum size2U/1000kg,fermentation temperature43℃and time5.5h.The lactose content of the yogurt prepared under the optimized conditions was(0.29±0.07)g/100mL.Thelactose-free yogurt showed a1.5-fold increase in lactic acid bacterial count than the ordinary yogurt(P<0.05),but there wasno significant difference in acidity or viscosity between them(P>0.05).Principal component analysis(PCA)demonstratedno significant difference(P>0.05)in color,aroma or taste.Therefore,compared with the ordinary yogurt,the lactose-freeyogurt had no significant difference in sensory quality.
作者
冯永强
贾凌云
胡志和
武文起
朱利民
李雅倩
方晴
程凯丽
赵旭飞
FENG Yongqiang;JIA Lingyun;HU Zhihe;WU Wenqi;ZHU Limin;LI Yaqian;FANG Qing;CHENG Kaili;ZHAO Xufei(Tianjin Haihe Dairy Co. Ltd., Tianjin 300402, China;College of Biotechnology and Food Science, Tianjn University of Commerce, Tianjin 300134, China)
出处
《乳业科学与技术》
2018年第6期12-17,共6页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
天津市科技计划项目(17ZXYENC00130)
关键词
乳糖
无乳糖酸乳
感官质量
lactose
lactose-free yogurt
sensory quality
