摘要
以益生乳制品中选育的生长繁殖力强、发酵活力高的瑞士乳杆菌05-29和干酪乳杆菌05-211为试验菌株,采用层层筛选的方法优化发酵绿豆乳培养基,研究牛奶、大豆、蔗糖的添加量对瑞士乳杆菌05-29和干酪乳杆菌05-211纯种发酵绿豆乳活菌数和pH的影响;绿豆乳发酵培养基制备过程中均质压力、灭菌温度、护色剂添加量及色素添加量对发酵培养基色泽的影响。研究结果表明:添加牛奶23.75%,大豆乳5%,蔗糖4%纯种发酵6 h后,瑞士乳杆菌05-29达到4.5×108cfu/mL,pH 4.55;干酪乳杆菌07-211达到6.3×108cfu/mL,pH 4.69。采用20 MPa均质,95℃10 min灭菌,添加护色剂3‰,果绿0.010 g/kg,绿豆乳产品具有良好的外观颜色。
Lactobacillus helveticus 05-29 and Lactobacillus casei 05-211 were isolated from probiotic dairy products as the experiment strain.The prescription of mungbean milk was examined by layers of screening including the effect of the amount of pour milk,soybean milk and suger to the viable count and pH;Besides the protectivecoloration and toning are included in this research.The research results shows that the additive amount are pure milk 23.75%;soybean milk 5%;suger 4%.The viable count of Lactobacillus helveticus 05-29 is 4.5×108cfu/mL and pH is 4.55;the viable count of Lactobacillus casei 05-211 is 6.3×108cfu/mL and pH is 4.69.The processing technic of mungbean milk is 20 MPa homogeneity,95 ℃ 10 min sterilisatio,colour fixative 3‰,yellowish green 0.010 g/kg.The colour of mungbean milk is pleasing.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第6期117-122,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
山东省科技发展计划项目(2010GG10048)
关键词
发酵绿豆乳
益生菌
瑞士乳杆菌
干酪乳杆菌
护色与调色
mungbean milk fermentation
probiotics
Lactobacillus helveticus
Lactobacillus casei
protectivecoloration and toning
