2种植物源活性肽对凝固型酸乳品质的影响  

Effect of Two Plant-Derived Active Peptides on Quality of Set Yoghurts

作　　者：郑云 田禹 韩齐 李艳青[1] 李丹[1] 王雨桐 ZHENG Yun;TIAN Yu;HAN Qi;LI Yanqing;LI Dan;WANG Yutong(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品科技》2022年第2期273-278,共6页Food Science and Technology

基　　金：黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2020039);黑龙江八一农垦大学引进人才科研启动计划项目(XYB201803);黑龙江省“杂粮生产与加工”优势特色学科项目(黑教联[2018]4号)。

摘　　要：为提高凝固型酸乳的品质和营养价值,以及定量评估植物源活性肽对凝固型酸乳品质的影响,以纯牛乳为原料,保加利亚乳杆菌、嗜热链球菌为发酵剂,采用大豆活性蛋白肽(0%、0.6%、1.2%、1.8%、2.4%)和玉米低聚肽(0%、0.5%、1.0%、1.5%、2.0%)2种植物源活性肽制备凝固型酸乳,并对其品质进行评价,确定植物源活性肽凝固型酸乳的最佳工艺配方。结果表明:大豆蛋白活性肽凝固型酸乳的最佳制备工艺参数为0.6%大豆蛋白活性肽、5.0%白砂糖、5.0%发酵剂、发酵时间5 h、发酵温度42 ℃。玉米低聚肽凝固型酸乳的最佳制备工艺参数为1.0%玉米低聚肽、6.0%白砂糖、5.0%发酵剂、发酵时间5 h、发酵温度42 ℃。在2种条件下制得的凝固型酸乳组织均匀、气味独特、有较好的口感,综合品质得到明显提高。In order to improve the quality and nutritional value of set yoghurts,quantitatively evaluate the effect of plant-derived active peptides on the quality of set yoghurts,pure milk was used as raw material,Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures.Two plant-derived active peptides were used to prepare the set yoghurts,such as soybean protein peptide (0%,0.6%,1.2%,1.8%,2.4%) and corn oligopeptide (0%,0.5%,1.0%,1.5%,2.0%).And the quality of set yoghurts was evaluated to determine the best process of plant active peptide set yoghurts.The results showed that the optimal preparation parameters of soybean protein petide set yoghurts were 0.6% soybean protein peptide,5.0% white granulated sugar,5.0% starter,fermentation time 5 h and fermentation temperature 42 ℃.The optimum preparation parameters of corn oligopeptide set yoghurts were 1.0% corn oligopeptide,6.0% white granulated sugar,5.0% starter,fermentation time 5 h and fermentation temperature 42 ℃.Under the two conditions,the set yoghurts possessed uniform structure,unique smell and good taste,and its comprehensive quality had been improved obviously.

关 键 词：大豆蛋白活性肽 玉米低聚肽 凝固型酸乳 品质 感官评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]