摘要
为了制成一种营养丰富,具有新疆哈萨克族奶酪特色风味的发酵奶片,将产特色风味的N-X酵母菌与乳酸菌发酵剂共同发酵,通过设置单因素(发酵时间、发酵温度、白糖添加量、接种量比)实验及L9(34)正交优化试验,以感官评价为指标,对发酵奶片的工艺条件进行了优化。结果表明,奶片最佳工艺为:发酵温度37℃、接种配比(乳酸菌:酵母菌)1∶3、加糖量11%、发酵时间10 h。制得的奶片色泽均纯,奶香、醇香充足,酸甜适中,口感顺滑饱满,感官评分为(90.10±1.64)分。同时,对加酵母菌奶片与普通酸奶片的风味物质比较发现加酵母菌奶片在醇、醛类风味物质上分别增加了5种和7种,乙酸乙酯、己酸和2-庚酮等风味物质含量明显提升,使发酵奶片的风味得到了优化。最后参照国家标准对奶片的质量卫生指标进行检测,水分含量5.8%、脂肪含量12.3%、蛋白质含量16.7%、总糖含量9.1%、大肠菌群数8.3 MPN/g、致病菌无检出。各指标均符合标准,初步制成了一种具有新疆特色风味的发酵奶片。
In order to make a fermented milk tablet with rich nutrition and special flavor of Xinjiang Kazak cheese,N-X yeast producing unique flavor and lactic acid bacteria starter were fermented together.The technological conditions of the milk tablet were optimized by setting single factor experiment(fermentation time,fermentation temperature,white sugar addition,inoculation ratio)and L9(34)orthogonal optimization experiment with sensory evaluation as the index.The results showed that the best technology for flavor milk tablets were:Fermentation temperature 37℃,inoculation ratio(lactic acid bacteria:Yeast)1∶3,sugar content 11%,fermentation time 10 h.The milk tablet was pure in color,rich in milk flavor,mellow flavor,moderate in sour and sweet taste,smooth and full.The sensory score was(90.10±1.64)scores.The flavor substances of yeast-added milk tablets and commercially common milk tablets comparison results showed that,the yeast milk tablets were added with 5 and 7 kinds of alcohol and aldehyde flavor substances.The flavor content of ethyl acetate,caproic acid and 2-heptanone was significantly improved,and the flavor of the fermented milk flakes was optimized.Ultimately,according to the national standards,the quality and hygiene indexes of milk tablets were tested.The moisture content was 5.8%,fat content was 12.3%,protein content was 16.7%,total sugar content was 9.1%,number of coliforms was 8.3 MPN/g,the pathogenic bacteria were not detected.All the indicators are in line with the standard,and a fermented milk piece with xinjiang flavor is initially prepared.
作者
刘飞
李文慧
丁真真
任小娜
郑晓吉
LIU Fei;LI Wen-hui;DING Zhen-zhen;REN Xiao-na;ZHENG Xiao-ji(College of Life and Geography Science,Kashi University,Kashi 844006,China;College of Food Science,Shihezi University,Shihezi 832003,China)
出处
《食品工业科技》
CAS
北大核心
2019年第20期209-214,222,共7页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金项目(31660453)
石河子大学应用基础研究项目(2015ZRKXYQ11)
关键词
新疆
发酵奶片
N-X
酵母菌
工艺优化
风味分析
Xinjiang
fermented milk tablets
N-X yeast
optimization of process
flavor analysis
