话说“老”酸奶

如今市场上老酸奶销售火热,全国各地都推出了自己的老酸奶,消费者在享用老酸奶的美味时,对何为＂老＂酸奶？老酸奶与其他酸奶有何区别不甚清楚,对老酸奶安全与营养更是倍加关注。     

牛奶酸奶和豆奶酸奶中 化学与微生物成分比较研究

牛奶酸奶、豆奶酸奶均是采用保加利亚乳酸杆菌和嗜热链球菌作为发酵剂而制成的。将这2种酸奶的样品用商业标准进行微生物的和感官性质的评价。牛奶酸奶的含水率为83．3％左右,豆奶酸奶的含水率为9119％左右。豆奶酸奶的蛋白质含量为6．6％,大大高出了牛奶酸奶（3．0％）。牛奶酸奶中的脂肪和灰分含量比较高,分别为6,5％和0．6％,但两者的镁盐成分含量变化不大（P〈0．05）。牛奶酸奶的pH值为4．1,豆奶酸奶的pH值为5．4。牛奶酸奶中所含的活细菌数比较大,为11×10^5CFU／mL。通过以上分析和出于商业成本考虑,豆奶酸奶可以成为牛奶酸奶的一个很好的替代品。     

仙人掌提取物对吮乳仔猪生产性能影响

仙人掌为仙人掌科仙人掌属植物（Opuntia SPP．）,主要分布在南美、非洲,我国及东南亚和南亚等热带和亚热带地区,     

自制嫩肤面膜

酸奶清洁面膜材料:酸奶和面粉。做法:将适量的酸奶和面粉调匀成浓稠的酸奶糊。均匀地敷于脸部,10～15分钟后,用温水洗净即可。蜂蜜酸奶面膜材料:蜂蜜和一匙酸奶。做法:把一匙蜂蜜和一匙酸奶混合后搅匀,涂在抹湿的脸上,保留15分钟再洗去。     

酸奶行业市场分析

<正>通过对酸奶行业市场分析,从中认识到酸奶在市场上的消费群体和品牌企业。现如今,人们对酸奶的营养价值有了更全面的认识。酸奶是以新鲜的牛奶为原料,经杀菌后再向牛奶中添加有益菌(发酵剂),经发酵后,冷却灌装的一种乳制品。酸奶除了保留了牛奶的全部营养外,其与牛奶最显著的差异就是在于它还含有大量的乳酸及易于人体肠道健康的活性乳酸菌。按成品的组织状态,酸奶可分为凝固型酸奶和搅拌型酸奶。1酸奶的消费群体     

希腊:“希腊型”酸奶发展迅速

[本刊辑]专业杂志《Innova市场见识》的一篇报道透露,2012年,以"希腊型"酸奶为主的新产品销量已占到全世界酸奶总量的近8%。在前5年里,这一数字不足2%,2012年"希腊型"酸奶销售数量是前5年总和的5倍之多。"希腊型"酸奶即脱乳清酸奶(strained yoghurt),它与普通酸奶最大的不同在于消除了大部分的乳糖,酸奶含糖量低,而且提炼出的酸奶味道更加浓郁,并且比普通酸奶拥有更多的蛋白质。     

酸奶发酵剂的研究与应用现状

酸奶发酵剂是酸奶工业化生产中的重要因素,其发酵特性和品质直接影响发酵酸奶的风味和质量,本文首先概述了酸奶发酵剂的发展历史和分类,然后后对酸奶发酵剂的研究与应用现状进行了总结和综述。     

低乳糖酸奶与市售普通酸奶的比较研究

对低乳糖酸奶和市售普通酸奶进行对比,从酸奶的生产工艺、酸度、黏度、乳糖水解率以及综合感官状态评定等多方面进行比较。结果表明,在低乳糖酸奶中乳酸菌生长速度快从而缩短了凝乳的时间。由于黏度的增高和水解后甜度的增加,口感较优于普通酸奶。甜度的增加缓解了酸奶的后酸化。低乳糖酸奶的研制不仅降低了乳糖的含量,增加了乳糖不耐受人群对牛奶的摄入量,同时,还原糖含量的降低极大的减少了美拉德反应的发生,具有普通酸奶所不具备的优点。     

熟酸奶的研究进展

牛奶在特定条件下可发生美拉德反应,利用美拉德反应可制作出一种具有焦香风味的褐色酸奶,又称熟酸奶。熟酸奶是近两年兴起的酸奶品类,与普通酸奶相比此类酸奶最大的特点在于颜色是褐色且具有自然的焦香味。熟酸奶具有传统的乳酸菌发酵风味和焦香味,是一种不添加香精和色素的风味酸奶,具有良好的发展前景。     

乳酸链球菌素对控制酸奶后发酵的作用分析

研究了乳酸链球菌素对酸奶的保藏作用。通过实验得知,在酸奶中添加一定量的乳酸链球菌素,可以控制酸奶的后酸,延长酸奶的货架期。     

响应面法优化含活性肽CC34毕赤酵母重组菌冻干营养保护剂的研究

【目的】利用响应面分析法优化含活性肽CC34毕赤酵母重组菌的冻干营养保护剂组合配方。【方法】通过单因素试验,筛选脱脂乳粉、海藻糖、山梨醇和谷氨酸钠提高毕赤酵母重组菌存活率的最佳范围;利用Box-Behnken法建立毕赤酵母重组菌存活率回归方程,分析3种保护剂组合对菌体存活率的效应关系。【结果】脱脂乳粉浓度为10%时毕赤酵母重组菌冻干存活率最高,达到51.23%;海藻糖浓度为15%时冻干存活率最高,达到67.50%;山梨醇浓度为20%时冻干存活率最高,达到52.19%;谷氨酸钠浓度为3%时冻干存活率最高,达到36.92%。通过响应面法获得含活性肽CC34毕赤酵母重组菌冻干保护剂组合中脱脂乳粉、海藻糖、山梨醇的浓度分别为10.75%、15.70%、20.19%,通过最优模型预测毕赤酵母重组菌的存活率为77.00%,应用此最优保护剂组合进行冻干试验,菌体冻干存活率为78.98%。【结论】本试验通过响应面法优化了毕赤酵母重组菌复合冻干保护剂配方,在脱脂乳粉浓度为10.75%、海藻糖浓度为15.70%、山梨醇浓度为20.19%条件下,可获得较高的菌体冻干存活率(78.98%)。该复合冻干保护剂可用于含活性肽CC34毕赤酵母重组菌的保存和后续试验研究。     

不同干燥方式对蓝莓果粉品质的影响

本文分别采用真空冷冻干燥、远红外干燥、热风干燥、真空微波干燥、喷雾干燥5种干燥方式制备蓝莓果粉,研究不同干燥方式对果粉的物理特性、基本营养成分和颗粒结构的影响。试验结果表明：真空冷冻干燥和喷雾干燥的蓝莓果粉容重较低,分别为0.248 g/mL和0.420 g/mL,润湿下沉时间和分散时间较短,分别为37.67s 和 23.77s、1s和1s,水合能力较高,分别为8.54g/g和10.74g/g,游离氨基酸含量较高;扫描电镜图片显示真空冷冻干燥的蓝莓果粉颗粒薄片状,喷雾干燥的蓝莓果粉颗粒球形,空隙适中。综上认为,真空冷冻干燥和喷雾干燥的蓝莓果粉品质较优,能够最大限度的保留营养成分,这对实现蓝莓果粉工业化生产选择合适干燥方式能够提供一定的理论依据。     

Growth Performance of Lambs in Phangrang,Vietnam: Effects of a Dietary Supplement Containing Prickly-Pear Cactus

In Phanrang, Vietnam, sheep production is limited by the sparse availability of green roughage. Although prickly-pear cactus (Opuntia elator) is abundant in the area, it is not used. It was considered relevant therefore to test whether prickly-pear cactus could be used a component of feed supplements. With the use of the cactus and other local products--namely groundnut cake, fish sauce by-product, molasses, rice bran and cassava flour--two supplements were prepared. The level of cactus in the two supplements was 670 g/kg product (320 g/kg dry matter). The cactus was burned to remove the spines, chopped and sun-dried before use. The cactus preparation contained only 12 g crude protein/kg (68 g/ kg dry matter). The protein content of the two supplements was raised with either groundnut cake or fish sauce by-product. Sheep that were grazing during the day were offered either no supplement or one of the supplements when confined during the night. During a period of 3 months, non-supplemented control sheep gained 98 +/- 10.5 g/day (mean +/- SD, n=10). Sheep supplemented with cactus and groundnut gained 145 +/- 12.3 g/day, and those given cactus and fish sauce gained 130 +/- 11.7 g/day. It is concluded that prickly-pear cactus has potential as component of feed supplements for sheep.     

米邦塔仙人掌发酵乳饮料的工艺优化

以米邦塔仙人掌、脱脂乳粉为主要原料,发酵制备米邦塔仙人掌酸乳饮料.通过Box-Behnken响应面法优化发酵条件,其最佳工艺参数(以质量分数计)为:米邦塔仙人掌滤液添加量15.3％、蔗糖添加量9.4％、发酵剂(保加利亚乳杆菌:嗜热链球菌=1:1)接种量0.16％、发酵温度42℃条件下发酵6.8h,得到"米邦塔"仙人掌发酵乳饮料酸度为93.2°T,且风味独特、营养丰富.     

乳酸菌喷雾干燥技术研究进展

乳酸菌是一种应用于发酵食品工业中的重要微生物,通过其代谢活动产生的乳酸及特殊风味物质可以赋予发酵食品特有的品质,被广泛应用于食品工业、生活保健与临床医学等领域中,因此乳酸菌发酵剂的制备与贮藏至关重要。冷冻干燥技术作为生产乳酸菌发酵剂的传统方法,具有成本高、耗时长及耗能多等缺点,而喷雾干燥具有低成本、高效快速、可连续生产等优点,是一种潜在的可替代冷冻干燥用于制备乳酸菌菌粉的干燥技术,但喷雾干燥过程中热空气对乳酸菌的致死效应导致干燥后乳酸菌的存活率较低。本文综述不同喷雾干燥工艺参数的研究现状,重点总结可能影响喷雾干燥乳酸菌发酵剂质量和功效的外部及内部因素。     

桑多孔菌多糖的提取和含量测定

桑多孔菌是寄生于桑树的一种稀有真菌 ,多孔菌科的大部分真菌都有较高的药用价值。采用液体震荡培养法大量繁殖桑多孔菌菌丝体 ,菌丝体经真空冷冻干燥后研成粉末 ,通过微波炉浸提后去渣 ,提取液用无水乙醇沉淀 ,Saveg法去脂 ,去蛋白 ,真空抽滤干燥得粗多糖 ,其质量分数为 9%。进一步用硫酸 -苯酚法进行定性、定量分析 ,测得桑多孔菌菌丝体中多糖的质量分数为 1 6 6 %。     

Effects of feeding high levels of cactus (Opuntia fícus-indica Mill) cladodes on urinary output and electrolyte excretion in goats

A study was conducted to determine the effects of feeding spineless cactus cladodes on diuresis and urinary electrolyte excretion in goats. Five bucks were used in a 5 × 5 Latin square experiment with 17-day periods. Experimental diets contained (g/kg dry matter (DM) basis) 370, 470, 570, 670, and 770 spineless cactus cladodes. Water consumption from feed and urine output increased linearly (P < 0.05) as the level of cactus cladodes in the diet increased. However, water intake from drinking was low and unaffected by cactus cladode level. Creatinine clearance and urinary Na excretion were similar for all dietary treatments while K excretion decrease linearly (P < 0.05) as the level of cactus cladodes in the diet increased. Feeding cactus cladodes caused diuresis and reduced urinary K excretion in goats. Possible reasons for these effects include water over-consumption from cactus cladodes and high dietary K intake.     

Quantitative and qualitative traits of carcass and meat of goats fed diets with cactus meal replacing corn

The purpose of this study was to evaluate the quantitative and qualitative characteristics of the carcass and meat of goats fed diets containing cactus meal (pectin source) replacing corn (starch source). Twenty-eight goats with an average initial weight of 16?±?2.02 kg were confined in a completely randomized design with four treatments (the replacement levels of 0, 330, 660, and 1000 g kg^?1 of dry matter) and seven replicates. The productive performance of the animals was not affected by the replacement of corn by cactus meal. The carcass commercial yield and the dressing percentage decreased with the addition of cactus meal levels in the diets. The commercial cuts, however, especially prime cuts like hind limbs and loin, were not changed by the use of cactus meal. Muscle:bone and fat:bone ratios and muscularity index of hind limbs were influenced by the substitution. The protein and ash contents of the longissimus lumborum muscle decreased while cholesterol levels increased with the presence of cactus meal. Sensory traits of goats’ meat fed cactus meal in the diets were not affected. The substitution of corn for cactus meal reduced carcass yield but did not change the yield of commercial cuts or the qualitative characteristics of the meat.

     

水牛乳能值与乳成分的相关性研究

为了获得水牛乳能值(E,MJ/kg)与乳蛋白质(P)、乳脂肪(F)、乳中总固形物(TSC)及乳糖(L)含量的回归关系,本文对原有测定乳中热晕的方法进行改良,采用经冷冻干燥仪冻干后获得乳粉的方法替代通过烘干获得乳粉的方法,再测定乳中热量,采集泌乳第2周至第11周的原乳样,共采集240份原乳样,资料完整的乳样个数实际为233.测定结果显示,水牛原乳的乳蛋白质、乳脂肪、乳总固形物和乳糖含量及乳能值分别为(4.7±0.2)%、(6.8±0.5)%、(17.0±0.5)%、(5.5±0.2)%和(4.4±0.2)MJ/kg.应用Excel 2003内部函数LINEST求得水牛原乳中乳成分(%)与乳中热量(E,MJ/kg)之间的回归关系如下:E=0.318 1F+0.333 5P+0.085 5L+0.421 6(n=233,R2=0.828 142,P＜0.000 1)、E=0.325 7F+0.326 7P+0.870 9(n=233,R2=0.820 045 86,P＜0.000 1)、E=0.346 781 TSC+0.011 291F-1.446 069(n=233,R2=0.826 169,P＜0.000 1)、E=0.352 496 TSC-1.488 11(n=233,R2=0.825 623,P＜0.000 1).由此可见,水牛乳能值与水牛乳蛋白质、乳脂肪及乳糖含量呈较强的线性回归关系,可通过水牛乳蛋白质、乳脂肪、乳糖及乳总固形物含量预测水牛乳能值.     

仙人掌果实对奶牛泌乳性能、氮利用及采食行为的影响

本研究评估了仙人掌果实与不同粗饲料结合对荷斯坦奶牛采食量、营养物质消化率、氮平衡、摄食行为和泌乳性能的影响。试验选择泌乳期为(72±11)d的8头奶牛,采用4×4拉丁试验设计,共4种试验日粮:T1组为75%青贮高粱组,T2组为75%象草组,T3组为37.5%青贮高粱+37.5%仙人掌果实,T4组为37.5%象草+37.5%仙人掌果实。结果:青贮高粱组干物质摄入量最高(P<0.05)。不同日粮组干物质、粗蛋白质、粗脂肪、非纤维碳水化合物和总可消化养分摄入量存在显著差异(P<0.05)。仙人掌果实组较青贮高粱和象草组日饮水量降低44.52%(P<0.05)。与象草组、象草+仙人掌果实组相比,青贮高粱组、青贮高粱+仙人掌果实组氮平衡降低59.71%和27.49%(P<0.05)。结论:奶牛日粮中以仙人掌果实与青贮高粱或象草的组合并没有改变荷斯坦奶牛的产奶量,但降低了营养物质和水分摄入量,同时提高了养分消化率。