一种通过肠膜明串珠菌发酵的花样奶布丁的研制  

Development of a Patterned Milk Pudding Fermented by Leuconostoc mesenteroides

作　　者：王国骄[1] WANG Guojiao(State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Birght Dairy and Food Co.Ltd.,Shanghai 200436)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《中国乳业》2022年第2期105-109,共5页China Dairy

基　　金：上海乳业生物工程技术研究中心(19DZ2281400)。

摘　　要：目前市售布丁主要是调制型奶布丁,是根据口味差异调制所需配料,加入明胶等凝固而成,虽有一些“半发酵型”的布丁产品,主要是以酸奶为原料进行调制而成,但其凝固成型过程主要依赖于添加的各种稳定剂,无法兼顾到美味、营养和健康。为此,本文研究了一种以脱脂乳和番茄汁为介质、基于肠膜明串珠菌发酵的花样奶布丁,其保留了牛乳中的各种营养物质,同时富含来源于番茄中的抗氧化活性成分,且不需要添加明胶、稳定剂等食品添加剂。由试验数据可知,肠膜明串珠菌在培养体系中繁殖力强,对碳源利用充分,产酸良好,且含有大量经发酵产生的葡聚糖型膳食补充剂,营养又健康,很好的契合了当下消费者对于高品质乳制品的需求。此外,该款产品还利用了肠膜明串珠菌发酵产生的葡聚糖在质构及保水性方面的特性,实现了形式上的花样化和趣味性。At present,the commercially available puddings are mainly modulated milk puddings,which are made by modulating the required ingredients according to the difference in taste,adding gelatin and other coagulation.Although there are some"semi-fermented"pudding products,which are mainly made from yogurt,their coagulation process still depends on the addition of various stabilizers,which can not take into account the taste,nutrition and health.In this paper,a fermented milk pudding based on Leuconostoc mesenteroides with skim milk and tomato juice as a medium was studied.It retained various nutrients in milk and was rich in various antioxidants derived from tomatoes and there was no need to add food additives such as gelatin and stabilizers.According to the experimental data,it can be seen that Leuconostoc mesentericus had strong reproduction ability in the culture system,fully utilized carbon sources,produced good acid and contained a large amount of dextrantype dietary supplements produced by fermentation.This pudding was nutritious and healthy,which fit the current consumer demand for high-quality foods.In addition,this product took advantage of the texture and water retention characteristics of glucan produced by Leuconostoc mesenteroides fermentation,and increased fun and variety of this product.

关 键 词：肠膜明串珠菌 胞外多糖 番茄汁介质 奶布丁 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.5[轻工技术与工程—食品科学与工程]