摘要
以桃胶、牛奶和白砂糖为原料,利用由保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、植物乳杆菌和干酪乳杆菌组成的混合益生菌为发酵剂进行发酵,通过单因素试验和正交试验优化桃胶凝固型酸奶的最佳配方,并分析了桃胶添加量对酸奶稳定性的影响。结果表明,桃胶多糖对乳酸菌的产酸发酵能力具有一定程度的抑制作用,且能提高酸奶的持水性,桃胶凝固型酸奶的最佳配方为:桃胶与纯牛奶的添加比例为1∶8,每份白砂糖的添加量为7 g,发酵温度为42℃,混合乳酸菌发酵剂接种量0.1%,在该配方下生产的酸奶风味独特,组织均匀,营养丰富,稳定性较好。
Peach gum,milk and sugar were used as raw materials,and mixed probiotic bacteria such as Lactobacillus bulgaricus,Streptococcus thermophilus,Lactobacillus and Lactobacillus casei were used as starter for fermentation.On the basis of single factor test,the optimum formula of peach gel solidified yoghurt was optimized by orthogonal test,and the effect of peach gum addition on the stability of yoghurt was analyzed.The results showed that peach gum polysaccharides could inhibit the acid production and fermentation ability of lactic acid bacteria to a certain extent,and could improve the water holding capacity of yoghurt.The best formula of peach gum solidified yoghurt was:the ratio of peach gum to pure milk was 1:8,the addition of sugar per serving was 7 g,the fermentation temperature was 42℃,and the inoculum size of mixed lactic acid bacteria starter was 0.1%.The yoghurt produced under this formula had unique flavor,uniform structure,rich nutrition and good stability.
作者
汤鑫鑫
刘晶
Tang Xinxin;Liu Jing(College of Life Sciences,Guizhou University,Guiyang 550025,China;College of Chemistry Biology and Environmental Engineering,Xiangnan University,Chenzhou 423000,China)
出处
《现代食品》
2020年第20期119-122,共4页
Modern Food
基金
湖南省教育厅科研项目(编号:湘教395-16C1496)
湘南学院校级课题(编号:2016XJ33)。
关键词
桃胶
凝固型
酸奶
Peach gum
Solidified
Yoghurt
