文章摘要
干酪乳杆菌纯种发酵燕麦乳工艺研究及产品质量分析
Technology of Oat Milk Fermentation by Lactobacillus casei and Product Quality Analysis
投稿时间:2019-01-13  修订日期:2019-01-13
DOI:
中文关键词: 干酪乳杆菌  燕麦  发酵乳  产品质量
英文关键词: Lactobacillus casei  Oats  Fermented milk  product quality
基金项目:
作者单位E-mail
王鑫媛 河北农业大学食品科技学院河北保定 401639728@qq.com 
卢海强 河北农业大学食品科技学院河北保定  
谷新晰 河北农业大学食品科技学院河北保定  
李晨 河北农业大学食品科技学院河北保定  
田洪涛 河北农业大学食品科技学院河北保定 tht631022@163.com 
王妙姝 河北新希望天香乳业有限公司 保定  
康红艳 河北新希望天香乳业有限公司 保定  
摘要点击次数: 441
全文下载次数: 0
中文摘要:
      针对目前益生菌发酵乳制品多为混合菌种发酵动物源乳制品的研究现状,本文以燕麦为主要原料,通过制备纯燕麦乳、酶解、添加20%牛乳和7%蔗糖及适量乳化剂与稳定剂,组成发酵培养基,以作者从发酵乳制品中选育的生长繁殖力强、发酵活力高的干酪乳杆菌05-20为试验菌株,研究了接种量、发酵温度、发酵时间等单因素对干酪乳杆菌纯种发酵燕麦乳产品质量的影响;利用响应面试验,优化了干酪乳杆菌纯种发酵燕麦乳产品的工艺条件;分析评价了干酪乳杆菌纯种发酵燕麦乳产品质量,包括:感官、理化与营养成分、益生菌活菌含量与功能性成分、食品安全性、贮藏稳定性。结果表明:干酪乳杆菌纯种发酵燕麦乳的最适工艺条件为接种量5.0%、发酵温度37℃、发酵时间5.3h;该发酵乳呈微黄色、质地均匀细腻,酸甜可口,具有浓郁的燕麦香气和发酵香气,发酵乳活菌数达到8.8×108cfu/mL,滴定酸度为49.05°T,蛋白质含量为1.76g/100g,脂肪含量为0.75g/100g,必需氨基酸含量占总氨基酸含量的55.92%,不饱和脂肪酸含量约占总脂肪酸含量的79.20%,燕麦β-葡聚糖的含量为(92.00±1.29)μg/mL,总酚含量为(13.00±0.38)μg/mL,抗消化物质质量分数为(19.61±0.02)%,未检测出治病微生物和毒素,保质期为24d。为工业化生产干酪乳杆菌纯种发酵以植物蛋白燕麦为主的乳制品提供了理论依据,也为新型益生菌发酵其他植物蛋白乳制品提供了新途径。
英文摘要:
      In view of the current research status of probiotic fermented dairy products, which are mixed animal strains for fermenting animal source dairy products, this paper uses oats as the main raw material to prepare pure oat milk, enzymatic hydrolysis, adding 20% ​​milk and 7% sucrose and appropriate amount of emulsifier. The stabilizer is composed of a fermentation medium. The Lactobacillus casei 05-20, which is selected from the fermented dairy products and has high growth and fertility and high fermentation activity, is used as a test strain to study the single factors such as inoculum size, fermentation temperature and fermentation time. The effect of Lactobacillus casei pure fermented oat milk product quality, the response surface test was used to optimize the process conditions of Lactobacillus casei pure fermented oat milk product, analyzed and evaluated the quality of Lactobacillus casei pure fermented oat milk product, including: sensory, physical and chemical ingredients, probiotics and functional ingredients, food safety, storage stability. The results showed that the optimum conditions for the fermentation of oat milk by Lactobacillus casei were 5.0% inoculation, 37°C fermentation temperature and 5.3h fermentation time. The fermented milk was yellowish, fine and fine in texture, with rich aroma of oatmeal and fermented aroma, fermented milk live bacteria number reached 8.8×108cfu/mL, titration acidity was 49.05°T, protein content was 1.76g/100g, fat content was 0.75g/100g, essential amino acid content accounted for 55.92 of total amino acid content %, unsaturated fatty acid content is about 79.20% of total fatty acid content, oat β-glucan content is (92.00±1.29)μg/mL, total phenol content is (13.00±0.38)μg/mL, anti-digestion mass fraction is (19.61±0.02)%, no therapeutic microorganisms and toxins were detected, and the shelf life was 24 days. It provides a theoretical basis for the industrial production of Lactobacillus casei fermentation with plant protein oats-based dairy products, it also provides a new way for new probiotics to ferment other vegetable protein dairy products.
View Fulltext   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮