基于筛选双菌种的大米-牛奶双蛋白酸奶的研制  

Preparation of Rice-milk Dual Protein Yogurt Based on Screening Two Lactobacillus Strains

作　　者：万红霞 孙海燕[2] 刘冬[2] WAN Hong-xia;SUN Hai-yan;LIU Dong(Food Department,Guanghzou City Polytechnic,Guangzhou 510405,China;Applied Technology Research Institute,Shenzhen Polytechnic,Shenzhen 518055,China)

机构地区：[1]广州城市职业学院食品系,广东广州510405 [2]深圳职业技术学院应用技术研究院,广东深圳518055

出　　处：《现代食品科技》2019年第10期225-234,共10页Modern Food Science and Technology

基　　金：深圳市科技计划项目(JCYJ20170818115059178);深圳市科技创新计划项目(CXZZ20130517145458596);广州社区教育项目(2019SQJY032)

摘　　要：以大米蛋白水解物和全脂乳粉为主要原料,自筛菌种(谷糠乳杆菌和乳酸乳球菌乳酸亚种)为发酵剂,感官评定、发酵酸度、黏度为评价指标,对大米-牛奶双蛋白酸奶的培养基、发酵工艺条件和食品添加剂进行初步研究。结果表明,发酵培养基:大米蛋白水解物(水解度7.5%)添加量在40%以下(乳粉蛋白60%以上)发酵的酸奶感官评分均在70分以上。最佳发酵工艺条件:菌种配比2:1(谷糠乳杆菌:乳酸乳球菌乳酸亚种),大米蛋白与乳粉蛋白百分比30:70,接种量3%,培养温度42℃。最佳食品添加剂:蔗糖最佳添加量为4%~6%,增稠剂最佳组合为0.15%果胶+0.60%明胶或0.40%明胶+0.60%HPDSP。在最佳培养基、食品添加剂和工艺条件下发酵10 h可制备的大米-牛奶双蛋白酸奶具有凝乳状态稳定、色泽均匀、口感细腻、米香风味良好等特点。The fermentation medium and process conditions of rice-milk dual protein yogurt were optimized by using rice protein and whole milk powder as the main raw materials,self-screening bacterium(Lactobacillus farraginis and Lactococcus lactis subsp.Lactis)as fermentation strains.Sensory evaluation,fermentation acidity and viscosity were used as the evaluation standard.The results showed that the fermentation medium was that rice protein hydrolysate(7.5%degree of hydrolysis)was added below 40%(protein powder by more than 60%).The best fermentation conditions as follows:the breeding ratio of Lactobacillus farraginis and Lactococcus lactis subsp.Lactis of 2:1,the percentage of rice protein and milk protein of 30:70,the inoculation amount of 3%,and the culture temperature of 42℃.The best food additives were that the optimal adding amount of sucrose is 4%~6%,and the optimal adding combination of thickener is 0.15%pectin+0.60%gelatin or 0.40%gelatin+0.60%HPDSP.The stable curd,uniform color,delicate taste,and distinct rice flavorrice-milk dual protein yogurt could be obtained under the optimum medium,food additives and process conditions.

关 键 词：大米-牛奶双蛋白酸奶 乳酸菌菌种 大米蛋白水解物 

分 类 号：TS2[轻工技术与工程—食品科学与工程]