摘要
以谷物小米、黑米、黑玉米与牛奶为主要原料制备谷物牛奶复合发酵乳,以感官评分为评价指标,通过单因素试验和响应面试验对其发酵工艺条件进行优化,并对其贮存品质进行分析。结果表明,谷物牛奶复合发酵乳的最佳发酵工艺条件为:谷物与水按照料水比1∶15(g∶mL)打浆,以牛奶质量为基准,谷物浆添加量20%,发酵剂添加量0.55%、白砂糖添加量6%,在42℃条件下发酵6 h。在此优化条件下,谷物牛奶复合发酵乳的感官评分为93分,pH值为4.57,酸度为81.8°T,持水力为95%,黏度为11.5(Pa·s),蛋白质含量为3.32 g/100 g,花青素含量为5.33 mg/L;在2~4℃条件下贮存的保质期为21 d,保质期内乳酸菌活菌数≥1×10^(6) CFU/mL。
Grain-milk compound fermented milk was prepared with grain millet,black rice,black corn and milk as the main raw materials.Using sensory score as evaluation index,the fermentation process conditions were optimized by single factor test and response surface test,and the storage quality was analyzed.The results showed that the optimal fermentation process conditions for the grain-milk compound fermented milk were as follows:grain and water at a ratio of 1∶15(g∶ml)for pulping,based on the milk quality,grain pulp addition 20%,starter addition 0.55%,sugar addition 6%,and fermentation at 42℃for 6 h.Under these optimized conditions,the sensory score of the grain-milk compound fermented milk was 93 points,the pH was 4.57,the acidity was 81.8°T,the water holding capacity was 95%,the viscosity was 11.5(Pa·s),the protein content was 3.32 g/100 g,and the anthocyanin content was 5.33 mg/L.The shelf life of storage at 2-4℃was 21 d,and the number of viable lactic acid bacteria within the shelf life was≥1×10^(6) CFU/ml.
作者
朱玲
赵宁
张杰
ZHU Ling;ZHAO Ning;ZHANG Jie(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《中国酿造》
CAS
北大核心
2023年第2期138-144,共7页
China Brewing
基金
2021年河南省高校省级大学生创新创业训练计划(S202112746031)。
关键词
谷物牛奶复合发酵乳
工艺条件优化
响应面法
贮存品质
grain-milk compound fermentation milk
process conditions optimization
response surface method
storage quality
