摘要
文章比较全面归纳总结了水果酸乳的兴起与发展、发酵剂、生产工艺及关键点以及水果酸乳研究与生产中所存在的问题,期望为水果酸乳的深入研究及实际生产提供参考与借鉴。水果酸乳在酸乳的基础上融合了水果和酸乳的风味、营养和功能成分,实现了乳业和水果业的链接。水果酸乳发酵过程中,乳酸菌迅速生长繁殖形成的酸性环境能有效抑制杂菌的生长,从而保证了酸乳的安全性。虽然水果酸乳的生产中依然存在发酵剂、噬菌体、褐变、多酚蛋白质相互作用、凝乳稳定性、后酸化等诸多难题,但随着酸乳发酵工艺的改善和酸乳发酵剂的不断创新,许多不同类型的水果酸乳得到了市场的认可。然而水果酸乳的花色品种仍然较少,不能满足市场需求,生产中还有许多难题尚待解决,有必要进行更深入的研究。
In this paper,the rise and development of fruit yoghurt,starter cultures,processing technology and key points,as well as the problems existing in the research and producing of fruit yoghurt were comprehensively reviewed,hoping to provide reference for further research and practical production of fruit yoghurt.Fruit yoghourt is developed on the basis of yoghourt,which well integrates the flavor,nutrition and functional components of fruit and yoghourt,and realized the link between dairy industry and fruit industry.In the process of fruit yoghurt fermentation,the acid environment formed by the rapid growth and propagation of lactobacillus can effectively inhibit the growth of other miscellaneous bacteria,thus ensuring the safety of yoghurt.Although there are still many problems in the production of fruit yoghurt,such as starter,phage,browning,polyphenol-protein interaction,curd stability and post acidification,in recent years,with the improvement of yoghurt fermentation technology and the continuous innovation of yoghurt starter,different types of fruit yoghurt have been introduced successively,and recognized by the market.However,varieties of fruit yoghurt are still can not meet market demand,and there are still many problems to be solved in production,it is necessary to further study them.
作者
刘忠义
吴小艳
刘文星
付满
李希宇
马启昱
LIU Zhongyi;WU Xiaoyan;LIU Wenxing;FU Man;LI Xiyu;MA Qiyu(Food Engineering College,BeiBu Gulf University,Qinzhou 535011,China;Chemical Engineering College,Xiangtan University,Xiangtan 411105,China)
出处
《食品科技》
CAS
北大核心
2021年第1期120-126,共7页
Food Science and Technology
基金
农产品加工省部共建国家重点实验室培育基地开放基金项目(201503)
广东省天然产物绿色加工与产品安全重点实验室开放基金项目(201610)
北部湾大学高层次人才启动计划项目(2018KYQD33)。
关键词
水果酸乳
发酵剂
后酸化
乳酸菌
稳定性
fruit yoghurt
starter cultures
post acidification
lactic acid bacteria
stability
