木糖醇酸奶的发酵工艺研究 |
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引用本文: | 李洪波,张晶晶,史丽倩,张君颜,王浩,于景华. 木糖醇酸奶的发酵工艺研究[J]. 安徽农业科学, 2016, 0(28): 96-98. DOI: 10.3969/j.issn.0517-6611.2016.28.031 |
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作者姓名: | 李洪波 张晶晶 史丽倩 张君颜 王浩 于景华 |
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作者单位: | 天津科技大学食品工程与生物技术学院,天津,300457 |
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基金项目: | 天津市大学生创新创业训练计划项目(201510057150)。 |
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摘 要: | [目的]优化得出木糖醇酸奶的最佳发酵工艺。[方法]以还原乳和木糖醇为主要材料,以保加利亚乳杆菌和嗜热链球菌为发酵菌种发酵生产无糖酸奶。在单因素试验的基础上,通过正交试验优化木糖醇添加量、发酵剂接种量和发酵时间3个因素,确定木糖醇酸奶发酵的最佳工艺。[结果]木糖醇酸奶的最佳发酵工艺:12%还原乳,木糖醇添加量5.5%,发酵剂接种量为1.5%,发酵温度42℃,发酵时间3.5 h。在该条件下发酵的酸奶色泽均匀,酸甜适中,柔和细腻,组织状态稳定。[结论]该产品的研制增加了酸奶的营养保健功能,丰富了酸奶市场,同时为市场开发木糖醇酸奶产品提供了理论依据。
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关 键 词: | 木糖醇 酸奶 正交试验 |
Research of Xylitol Yoghurt Fermentation Technique |
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Abstract: | Objective] To obtain the optimal fermentation process of xylitol yoghurt.[Method] Xylitol yoghurt was sugarless yoghurt with xy-litol and reconstituted milk as the main raw materials, and Lactobacillus bulgaricus and Streptococcus thermophilus as the probiotic yoghurt start-ers.On the basis of single factor test, orthogonal experiment was used to optimize three factors, including xylitol addition, inoculation and fer-mentation time, thereby finally determining the optimum fermentation process of xylitol yoghurt.[ Result] Optimal fermentation conditions of xylitol yoghurt were as follows:reconstituted milk was 12%, the dosage of xylitol was 5.5%, the inoculating concentration of probiotic yoghurt starter was 1.5%, 42 ℃ fermenting for 3.5 h.The product made under the condition was delicate and soft, and had uniform color, sweet and sour taste, and stable tissue texture.[Conclusion] The preparation on the product could increase the nutrition and health function of yoghurt, enrich the yoghurt market and provide theoretical basis for developing xylitol yoghurt. |
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Keywords: | Xylitol Yogurt Orthogonal experiment |
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