大豆乳混合牛乳制备仿开菲尔发酵条件的优化  

Optimization of Fermentation Conditions for the Preparation of Soybean Milk Mixed with Milk: Semi-Kefir

作　　者：汪建明[1] 陶杰[1] 贾磊[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2014年第3期10-15,共6页Journal of Tianjin University of Science & Technology

摘　　要：研究大豆乳混合牛乳发酵制备一种仿开菲尔产品.在前期单因素实验确定混合乳制备仿开菲尔的酵母菌和乳酸菌的接种量分别为1.0×105mL–1和1.0×107mL–1、最佳的发酵温度为22,℃的条件下,通过单因素实验和中心复合设计实验得到优化混合乳发酵制备仿开菲尔的最佳工艺条件:牛乳与豆乳的添加比例为7﹕3,蔗糖添加量为1.6%,发酵时间为22,h.在此条件下所得产品的pH为4.32,酸度为0.73%,乙醇含量为1.398mg/g,黏度为2.990Pa·s.与市售开菲尔产品感官对比,所得产品质地细腻、酸度适宜、香气协调,改善了传统开菲尔的风味,更适宜我国消费者.A kind of semi-Kefir production which was fermented with soymilk and milk was prepared. The amount of yeast and lactic acid bacteria and the best fermentation temperature were 1.0 × 10^5mL 1 1.0 × 10^7mL^-1 and 22 ℃ ,which were determined by early single-factor experiments. Based on single factors and central composite design experiments, the optimum processing conditions of imitation Kefir were determined as follow： the ratio of pure milk to soy milk was 7 ： 3, the sugar added was 1.6%, and the fermentation time was 22 hours. In the optimized conditions, the pH, acidity, ethanol concen- tration, viscosity of the product were 4.32,0.73%, 1.398 mg/g and 2.990 Pa·s, respectively. Compared with commercially available Kefir in the sensory evaluation, the product in this research had better texture, the pH was more suitable, the aroma was more appropriately coordinated, and the traditional flavor of Kefir was improved as well. Therefore, this product can be more acceptable by Chinese consumers.

关 键 词：混合乳 开菲尔 发酵条件优化 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]