发酵型牛初乳果冻的工艺研究  

Technology of fermented bovine colostrums jelly

作　　者：王筠钠 熊晓辉[1] 

机构地区：[1]南京工业大学食品与轻工学院,江苏南京211816

出　　处：《中国酿造》2014年第3期151-154,共4页China Brewing

基　　金："十二五"农村领域国家科技计划课题(2013BAD19B09);江苏省科技基础设施建设计划(BM2012026)

摘　　要：发酵型牛初乳果冻以牛初乳、牛常乳、复合乳酸菌、明胶、琼脂、淀粉为原料,主要工艺流程为制胶、均质、杀菌、注模、成型。通过单因素试验,确定复合酸乳比例为牛初乳/牛常乳=1∶10,发酵温度43℃,发酵时间4h,蔗糖量为乳量6%,接种量3%;采用L9(3)4正交试验确定发酵型牛初乳果冻优化配方为复合酸乳95%,明胶2%,琼脂2%,淀粉1%。在此最佳条件下,果冻感官评分为96分。The nutritional fermented bovine colostrums jelly was developed, taking bovine colostrums, milk, lactic acid bacteria, gelatin, agar and starch as raw materials. The technology included processes such as dissolving, homogenizing, sterilizing, injection and molding. The formula of com- pound yogurt was determined by single factor experiment as follows： bovine coloslrums to bovine milk ratio 1/10, fermentation temperature 43℃, fermentation time 4 h, sucrose 6% of milk, and inoculum 3%. The formula of jelly was determined by orthogonal experiment as follows： compound yogurt 95%, gelatin 2%, agar 2%, and starch 1%. Under this condition, the jelly sensory score was 96.

关 键 词：牛初乳 果冻 发酵 乳酸菌 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]