摘要
本研究以有机脱脂奶粉为原料,研究焦香型乳酸菌饮料及其变色工艺,通过单因素试验研究菌种接种量、发酵时间、复配稳定剂添加量对焦香型乳酸菌饮料的影响,结合响应面试验优化确定焦香型乳酸菌饮料最佳工艺,开发一款焦香味的特色乳酸菌饮料,并对产品质量进行检测。结果表明:美拉德反应工艺为100℃/90 min、葡萄糖添加量为20%时,产品的褐色适中,焦香味显著;焦香型乳酸菌饮料发酵过程中筛选的FD-DVS ABY-8/25X200U感官评分最高,口感最佳;菌种接种量为0.18%,发酵时间为39.5 h,复配稳定剂为大豆多糖(B20170815):复配增稠乳化剂(HBT-A7301),其添加量为8%∶4%。此条件下,沉淀率为0.527%,黏度为33.4 mPa·s,酸度为104°T,乳酸菌活菌数为1.0×10^(7)CFU/mL,大肠菌群、菌落总数、霉菌、酵母及致病菌均未检出。研发的焦香型乳酸菌饮料是一款口感清爽,色泽风味浓郁、酸甜适中、口感细腻、质地均匀的饮品,在一定程度上丰富了乳酸菌饮料品类,对乳酸菌饮料产业的健康发展具有积极的推动作用。
Lactic acid bacteria beverages are easy to digest,absorb and have rich nutritional value.It is a very popular beverage in recent years.In this study,organic skimmed milk powder was used as raw material to study the Jiaoxiang-type lactic acid bacteria beverage and its discoloration process.Through single-factor experiments,the effects of bacterial inoculum,fermentation time,and compound stabilizer addition amount on Jiaoxiang-type lactic acid bacteria beverage were studied,combined with response surface the experiment was optimized to determine the best process for the Jiaoxiang-type lactic acid bacteria beverage,developed a Jiaoxiang-type lactic acid bacteria beverage,and tested the product quality.The results show that when the Maillard reaction process is 100℃/90 min and the glucose addition is 20%,the product has a moderate brown color and a significant burnt aroma;FD-DVS ABY-8/25X200U selected during the fermentation of the Jiaoxiang-type lactic acid bacteria beverage the sensory score is the highest,and the taste is the best;the inoculation amount of bacteria is 0.18%,the fermentation time is 39.5 h,the compound stabilizer is soybean polysaccharide(B20170815):the compound thickening emulsifier(HBT-A7301),the addition amount is 8%∶4%.Under these conditions,the precipitation rate is 0.527%,the viscosity is 33.4 mPa·s,the acidity is 104°T,the number of viable lactic acid bacteria is 1.0×10^(7)CFU/mL,and the coliforms,total number of colonies,molds,yeasts and pathogenic bacteria are all not detected.The Jiaoxiang-type lactic acid bacteria beverage developed is a refreshing taste,rich color and flavor,moderate sour and sweetness,fine taste,and uniform texture.It enriches the category of lactic acid bacteria beverages to a certain extent,and has a positive promotion for the healthy development of the lactic acid bacteria beverage industry effect.
作者
汤木果
陈晓琴
赵存朝
陶亮
田洋
TANG Muguo;CHEN Xiaoqin;ZHAO Cunchao;TAO Liang;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;National Research Center for Moringa Processing Technology,Kunming 650201,China;Yunnan Key Laboratory of Biological Big Data institute,Kunming 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources,Kunming 650201,China)
出处
《中国乳品工业》
CAS
北大核心
2022年第4期57-64,共8页
China Dairy Industry
基金
特色新型功能及营养健康食品关键技术研发与应用(2019ZG00905)
重要药食兼用资源生物制造技术开发及应用(2022AA100005)
云南省重大科技专项计划(202102AE090027-2)。
关键词
焦香型乳酸菌饮料
响应面试验
工艺优化
jiaoxiang-type lactic acid bacteria beverage
response surface test
process optimization
