摘要
以牛乳、小米和红茶为主要原料,以保加利亚乳杆菌(Lactobacillus bulgaria)和嗜热链球菌(Streptococcus thermopiles)为发酵剂,经混合发酵制成一种新型固态发酵乳,并以红茶小米混合发酵乳的酸度和感官评分为评价指标,利用正交设计和模糊数学评价法确定产品最优配方为:小米浆添加量18%,红茶添加量5%,糖粉添加量12%、羟丙基甲基纤维素(HPMC)添加量1.5%。在此优化配方条件下,红茶小米发酵乳的感官评分为93.6分,酸度为78.8°T,蛋白质含量为2.45 g/100g,脂肪含量为2.63g/100g;乳酸菌数为1.72×10^6CFU/g,未检出致病菌,符合相关国家标准;成品风味清新,口感醇厚,是一种营养和美味兼具的发酵乳制品。
Using milk, millet and black tea as main raw materials, Lactobacillus bulgaria and Streptococcus thermopiles as starters, a new type of solid fermented milk was prepared by mixed fermentation. Using the acidity and sensory evaluation of black tea-millet compound fermented milk as evaluation indexes, the optimal formula of black tea-millet fermented milk was optimized by orthogonal design and fuzzy mathematics evaluation. The results showed that the optimal formula was millet porridge 18%, black tea 5%, powdered sugar 12% and hydroxypropyl methyl cellulose (HPMC) 1.5%. Under the optimal formula conditions, the sensory evaluation, the acidity, protein content and fat content of the black tea-millet fermented milk was 93.6, 78.8 °T, 2.45 g/100 g and 2.63 g/100 g, respectively. The number of lactic acid bacteria was 1.72×10^6 CFU/g, and pathogenic bacteria were not detected, which was in line with relevant national standards. The finished fermented milk product was nutrient and delicious, with fresh flavor and full-bodied taste.
作者
刘洋
温慧颖
王然
LIU Yang;WENG Huiying;WANG Ran(College of Food and Biotechnology,Changchun Vocational Institute of Technology,Changchun 130033,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China)
出处
《中国酿造》
CAS
北大核心
2019年第10期184-187,共4页
China Brewing
基金
吉林省教育厅“十三五”科学技术研究项目(吉教科合字[2016]第557号)
关键词
发酵乳
小米
红茶
正交试验
模糊数学
fermented milk
millet
black tea
orthogonal experiments
fuzzy mathematics
