火麻保健酸奶关键工艺优化研究  

Study on Optimization of Key Technology of Fire Hemp Health Yogurt

作　　者：段楠 赵金海[2] 姚鸿宾 常存[2] Duan Nan;Zhao Jinhai;Yao Hongbin;Chang Cun(Heilongjiang Vocational College of Tourism,Harbin 150080,China;Heilongjiang Academy of Sciences,Harbin 150001,China;Institute for Advanced Technology of HAS,Harbin 150020,China)

机构地区：[1]黑龙江旅游职业技术学院,哈尔滨150080 [2]黑龙江省科学院,哈尔滨150001 [3]黑龙江省科学院高技术研究院,哈尔滨150020

出　　处：《黑龙江科学》2023年第12期84-85,共2页Heilongjiang Science

摘　　要：在酸奶中添加火麻籽精制粉能增加其蛋白含量,改善脂肪酸构成比,增加ω-3多不饱和脂肪酸含量,令ω-3及ω-6的比例更加合理,更容易被人体吸收。基于此,对火麻保健酸奶关键工艺进行优化,对其进行酶解、乳化、均质、喷雾干燥、发酵,并在冷冻保存前加入质量分数为0.15%的1,2,3,4,5-戊五醇溶液作为保护剂,降低脱水过程对碱性蛋白酶活性的影响,将琼脂糖胶块放入质量分数为0.15%的1,2,3,4,5-戊五醇溶液中浸泡5 min以上,取出冷藏成琼脂糖胶块,以有效提高火麻酸奶的口感,增加酸奶的稳定性。Adding sesame seed refined powder to yogurt can increase its protein content;improve the fatty acid composition ratio;increase theω-3 polyunsaturated fatty acid content;and make the ratio ofω-3 andω-6 more reasonable,easier to be absorbed by the human body.Based on this,the key process of fire sesame health yogurt is optimized;enzymatic hydrolysis,emulsification,homogenization,spray drying and fermentation are carried out,and 1,2,3,4,5-pentapentol solution with a mass fraction of 0.15%is added as a protective agent before freezing storage to reduce the influence of dehydration process on the activity of alkaline protease.The agarose gum block is immersed in the solution of 1,2,3,4 and 5-pentapentol with the mass fraction of 0.15%for more than 5 min,and then refrigerated into agarose gum block to effectively improve the taste and stability of the yoghurt.

关 键 词：火麻酸奶 多不饱和脂肪酸 蛋白 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]