一种双蛋白酸羊奶的研制  

Development of a kind of double protein acid goat milk

作　　者：岳晓禹[1] 田雨 YUE Xiaoyu;TIAN Yu(College of Food and Bioengineering, Henan University of Animal Husbandry and Economics, Zhengzhou Henan 450046)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《现代牧业》2020年第4期28-34,共7页Modern Animal Husbandry

基　　金：河南牧业经济学院博士科研启动基金项目(M4030022);2018年度河南省高等学校重点科研项目指导计划(18B180011)。

摘　　要：羊奶的营养物质丰富,营养价值高,但因膻味较重,消费者的接受度较差。双蛋白酸羊奶是以鲜羊奶为原料,添加大豆分离蛋白后用乳酸菌发酵而成的双蛋白酸奶,可有效降低羊乳本身的膻味,具有动物蛋白和植物蛋白优势互补的优点。通过单因素和正交试验对双蛋白酸羊奶的生产条件进行分析,以酸度和感官评分为指标,确定了双蛋白酸羊奶的最佳发酵工艺条件:添加0.8%的大豆分离蛋白、0.8%的稳定剂、8%的白砂糖,接种1%的YF-L 904型菌种,在43℃条件下发酵6 h。在此条件下,双蛋白酸羊奶的酸度为86.2°T,感官评分95分,大大减轻了羊乳本身的膻味,产品酸甜爽口,奶香浓郁,理化及微生物指标均符合相关国家标准。Goat's milk is rich in nutrients and has high nutritional value,but because of the heavy smell,it reduces consumers'acceptance.Double protein goat yoghurt is made from fresh goat milk.After adding soy protein isolate,the double protein yoghurt is fermented by acid bacteria,which can effectively reduce the smell of goat milk itself.It has the advantages of complementing of animal and plant proteins.In this paper,the production conditions of double-protein goat yoghurt were analyzed by single factor and orthogonal test,and the optimal fermentation process conditions of double-protein goat yoghurt were determined by using acidity and sensory score as indicators.The research results showed that the process conditions for the fermentation of double-protein goat yoghurt were the addition of 0.8%soybean isolated protein,0.8%stabilizer,8%sugar,inoculation of 1%YF-L 904 strain,at 43℃fermentation for 6 h.Under this condition,the acidity of the double-protein goat yogurt was 86.2°T,and the sensory score was as high as 95 points,which greatly weakened the odor of goat milk itself.The product was sour,sweet and refreshing,rich in milk aroma,and the physicochemical and microbial indexes all met the relevant national standards.The development of double protein acid goat milk gave goat milk special flavor,strengthened the market competitiveness of goat milk,provided new ideas for goat milk defatting technology and promoted healthy and sustainable development of goat milk industry.

关 键 词：低膻味 酸羊奶 大豆分离蛋白 双蛋白奶 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]