桑叶多糖发酵酸奶的研究  

Research and Development on the Fermented Mulberry Leaf Polysaccharide Yoghurt

作　　者：聂卫东 陈钢[2] 简素平 NIE Wei-dong;CHEN Gang;JIAN Su-ping(Institute of Food Inspection and Testing,Jiangxi Province,Nanchang 330029,Jiangxi,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,Jiangxi,China)

机构地区：[1]江西省食品检验检测研究所,江西南昌330029 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品研究与开发》2018年第18期139-145,共7页Food Research and Development

摘　　要：以桑叶多糖和脱脂乳粉为主要原料,利用嗜热链球菌和保加利亚乳杆菌混合菌作为发酵剂进行发酵,通过响应面试验优化桑叶多糖发酵酸奶的最优工艺参数,并研究桑叶多糖发酵奶的品质。结果表明:桑叶多糖发酵酸奶最佳工艺参数为:桑叶多糖添加量1.7%、蔗糖添加量9.0%、接种量1.9%、发酵温度41℃、发酵时间6.3 h,在此条件下发酵得到的桑叶酸奶,组织细腻,酸甜适宜,风味独特。桑叶多糖能够在一定程度上抑制乳酸菌(嗜热链球菌和保加利亚乳杆菌)产酸发酵,并能提高酸奶的黏度和持水性。Mulberry leaf polysaccharide and skimmed milk powder was used as main raw material,and the mixture of Streptococcus thermophiles and Lactobacillus bulgaricus was selected as starter culture,the Mulberry leaf polysaccharide yoghurt was fermented.The optimal fermentation technology of Mulberry leaf polysaccharide yoghurt was determined by the response surface design,and then studied on the quality of the Mulberry leaf polysaccharide yoghurt.The results were:the best Mulberry leaf polysaccharide yoghurt formation process parameters were as Mulberry leaf polysaccharide seriflux addition 1.7%,sugar addition 9.0%,inoculation 1.9%,fermentation temperature 41℃and fermentation time 6.3 h,under these conditions,the product organization which the research system results in is exquisite,sour and sweet,and has a unique flavor.Mulberry leaf polysaccharides can inhibit the acid-producing fermentation of lactic acid bacteria(Streptococcus thermophilus and Lactobacillus bulgaricus)to be a certain extent,and can improve the viscosity and water-holding capacity of yogurt.

关 键 词：桑叶多糖 发酵 酸奶 品质分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]