超声波降解氧化魔芋葡甘露聚糖酸乳的开发及品质研究  

Development and quality of yoghurt with ultrasound degradation oxidized konjac gulcomannan

作　　者：郑俏然[1] 阳晖[1] 李文峰 张恒[2] ZHENG Qiao-ran;YANG hui;LI Wen-fengl;ZHANG Heng(Life Science and Technology Institute,Yangtze Normal University,Chongqing 408100;Department of Pharmacy ＆ Laboratory,Ya＇an Polytechnic college,Ya＇an 625000)

机构地区：[1]长江师范学院生命科学与技术学院,重庆408100 [2]雅安职业技术学院药检系,雅安625000

出　　处：《食品科技》2018年第9期109-116,共8页Food Science and Technology

基　　金：重庆市科委项目(cstc2016jcyj A0414)

摘　　要：研究以超声波降解氧化魔芋葡甘露聚糖与鲜牛乳为主要原料,通过单因素与正交试验,以感官评价、黏度、持水力、终止发酵酸度等为考察指标,研究酸乳的最佳配方与最佳加工工艺,并考察降解氧化魔芋葡甘露聚糖的添加量对酸乳的持水力、黏度、滴定酸度以及乳酸菌菌落总数等品质的影响,同时测定酸乳成品中的蛋白质含量、丁二酮含量、乙醛含量、乳酸菌菌落数以及多糖含量。结果表明:降解氧化魔芋葡甘露聚糖酸乳的最佳配方为100 mL牛乳中,白砂糖添加量为8.0%、降解OKGM添加量为0.6%、发酵剂添加量为0.3%,在此配方下,41℃发酵5.5 h,加工出的酸乳感官品质最好。Using the sensory evaluation, viscosity, water holding capacity and acidity as index, the optimum formulation and processing technology of degraded OKGM yogurt were studied by single factor experiment and orthogonal test, and the physicochemical quality of yogurt was further studied. The results showed that the best formula of the degradation OKGM yogurt was 100 mL milk, sugar 8.0%, degraded OKGM 0.6%, fermenting agent 0.3%. In this foundation, the degraded OKGM yogurt were fermented for 5.5 h at 41 ℃, in the optimum conditions the yogurt got best quality.

关 键 词：氧化魔芋葡甘露聚糖 超声波降解 酸乳 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]