摘要
以奶粉为原料,添加自制米糠蛋白肽,对米糠蛋白肽添加阶段、甜味剂筛选、稳定剂复合、酸奶发酵工艺等进行了探讨,开发了具有营养保健功效的、口感纯正的发酵型米糠蛋白肽酸奶.结果表明,在巴氏杀菌后添加米糠肽液,制备出的酸奶品质较好;复合稳定剂为黄原胶、果胶、海藻酸钠,最佳配比2∶3∶1;米糠蛋白肽酸奶的最佳工艺:奶粉添加量12.0%,肽液添加量4.0%,木糖醇添加量7.0%,复合稳定剂添加量0.1%,接菌量5.0%,发酵时间5 h,发酵温度42℃,可制得优质米糠蛋白肽酸奶成品.
Milk powder as raw material, adding rice bran protein peptides, and stage of adding rice bran peptides, screening sweeteners, stabilizer compound and yogurt fermenta- tion processes were studied. While the nutritional and nice taste fermented rice bran protein peptides yogurt was developed. The results showed that adding rice bran peptide liquid after the pasteurized, the yoghurt was better than others. The best ratio of composite stabilizers was 2： 3： 1, what were xanthan gum, sodium alginate and pectin. And the optimum process of rice bran protein peptides yogurt： milk powder added 12.0%, peptides added 4.0%, xy- litol added 7.0%, compound stabilizer added O. 1%, inoculum 5.0%, fermentation time 5 h, fermentation temperature 42 ℃, high - quality rice bran protein peptide yogurt product could be got.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2013年第2期245-249,共5页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省研究生创新基金项目(YJSCX2011-156HLJ)
黑龙江省高校科技创新团队建设计划项目(2010td04)
关键词
米糠蛋白肽
酸奶
木糖醇
稳定剂
rice bran peptides
yoghurt
xylitol
stabilizer
