黄酒酒糟对酸乳质构的影响  

Effects of replacement of whole mike power by rice wine lees on texture of yoghurt

作　　者：付桂明[1,2,3] 潘菲[1,2,3] 李梦楚 彭冬英 刘成梅[1,2,3] 刘婷[1,2,3] 李文辉[1,2] 李莹 万茵 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品学院,江西南昌330031 [3]南昌大学中德食品工程中心,江西南昌330047 [4]江西阳光乳业集团有限公司,江西南昌330000

出　　处：《食品与发酵工业》2018年第2期98-104,共7页Food and Fermentation Industries

摘　　要：以黄酒酒糟替代部分全脂乳粉,通过保加利亚乳杆菌、嗜热链球菌混合发酵得到口感接近牛乳酸乳的黄酒酒糟酸乳。通过正交试验优化蛋白替代率、琼脂添加量、发酵时间和菌种复配比,进而研究工艺条件对酸乳质构的影响。结果表明,最优发酵工艺条件为:蛋白替代率40%,琼脂添加量0.3%,发酵时间8 h,保加利亚乳杆菌FEC101、嗜热链球菌FEC104接种比1∶1。在此条件下产品的硬度平均值为45.9 g,与全乳酸乳较接近,且具有较好的黏着性和咀嚼性,不仅具有接近全乳酸奶的理化性质和口感,也具有酒糟特有的发酵风味。The effects of partial replacement of whole milk powder by rice wine lees on the characteristics of yo-gurt from fermentation of Lactobacillus bulgaricus and Streptococcus thermophiles were evaluated in this study.Single-factor experiment of process conditions,including additive amount of wine lees,additive amount of agar,fermentation time and strains complex ratio were tested to improve the yogurt quality.These major parameters were further opti-mized by orthogonal experiment.The optimum process conditions were as follows:wine lees of 40%,agar of 0.3%,fermentation time of 8 h,and Lactobacillus bulgaricus and Streptococcus thermophiles ratio of 1:1.Under these condi-tions,the hardness of yogurt was 45.9 g,which was well in close agreement with regular set-style yogurt.This yogurt has the unique fermented flavor of wine lees,and its physicochemical properties and sensory index were similar to those of regular set-style yogurt.

关 键 词：黄酒酒糟 酸乳 质构 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]