燕麦膳食纤维凝固性酸乳制品的研制  

The Research on Clotted Dairy Products of Oat Dietary Fiber

作　　者：司俊玲[1] 李红[1] 申瑞玲[1] 郑坚强[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院郑州轻工业学院食品生产与安全协同创新中心,郑州450002

出　　处：《食品工业》2016年第2期105-110,共6页The Food Industry

基　　金：郑州市科技攻关项目(20130907)

摘　　要：鲜奶中添加燕麦膳食纤维,采用丁二酮乳酸链球菌、嗜热链球菌和嗜酸乳杆菌为混合发酵剂,研究出一种新型添加燕麦膳食纤维凝固性乳制品。试验采用单因素和正交试验研究燕麦膳食纤维提取方法和酸乳加工工艺。试验结果表明,在溶液p H 7.0条件下,添加量l.5%α-淀粉酶,酶解温度65℃,时间40 min,燕麦麸皮膳食纤维的提取率达62.92%;发酵液最佳组合为:2.0%膳食纤维,6.0%蔗糖,0.4%CMC;混合发酵剂最优组合为:0.5%丁二酮乳酸链球菌,0.7%嗜热链球菌,1.2%嗜酸乳杆菌;在发酵4 h,温度42℃,接种量5%的条件下,燕麦膳食纤维凝固性酸乳风味独特,感官效果最佳。A new clotted dairy products of oat dietary fiber adding oat dietary fiber in the fresh milk was fermented by btanedione streptococcus, thermophilic streptococcus and lactobacillus acidophilus. Single-factor and orthogonal tests was used to study the extraction of oat dietary fiber and the process of yogurt. The experiment showed the optimum extracting conditions were determined as followings： pH 7.0, a-amylase 1.5%, the temperature 65 ℃, and time of enzymolysis 40 min. Under these conditions, the extraction yield was 62.92%. The optimal fermentation condition were dietary fiber content of 2.0%, saccharose content of 6.0%, CMC content of 0.4%, butanedione streptococcus content of 0.5%, thermophilic streptococcus content of 0.7% and lactobacillus acidophilus of 1.2%. The dairy products possess the optimal sensory and flavor under the condition of fermenting 4 h and inoculating 5% at 42 ℃.

关 键 词：燕麦膳食纤维 丁二酮乳酸链球菌 嗜酸乳杆菌 酸乳 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]