清酒乳杆菌常温发酵胡萝卜酸奶的研究  

Study on carrot yogurt fermented by Lactobacillus sake at room temperature

作　　者：郑惠丹 范洪臣[1] 韩雪 杨春瑜[1] ZHENG Hui-dan;FAN Hong-chen;HAN Xue;YANG Chun-yu(College of Food Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China;Harbin Meihua Biotechnology Co.,Ltd.,Harbin 150076,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]哈尔滨美华生物技术股份有限公司,黑龙江哈尔滨150076

出　　处：《粮食与油脂》2024年第7期93-97,共5页Cereals & Oils

摘　　要：以纯牛奶和胡萝卜为主要原料,利用清酒乳杆菌在常温条件下发酵制备胡萝卜酸奶。以感官评分为评价指标,在单因素试验的基础上通过响应面法优化胡萝卜酸奶的发酵工艺条件,并分析其品质。结果表明:最佳工艺条件为以牛奶质量为基准,胡萝卜汁添加量20%、蔗糖添加量6%、清酒乳杆菌接种量1.04×10^(8)CFU/g、发酵温度25℃、发酵时间16 h。在此条件下制得的胡萝卜酸奶质地细腻、酸度适宜,具有良好的风味及组织状态。Using pure milk and carrot as raw material,carrot yogurt was produced by Lactobacillussake fermentation at room temperature.Using sensory score as the evaluation index,the fermentation process conditions of carrot yogurt were optimized by response surface methodology based on single factor experiment,and its quality was analyzed.The results showed that the optimal process conditions were as follows:based on the mass of milk,carrot juice addition 20%,sucrose addition 6%,Lactobacillus sake inoculation 1.04×10^(8)CFU/g,fermentation temperature 25℃,and fermentation time 16 h.Under these conditions,the carrot yogurt had smooth texture,suitable acidity,and good flavor and tissue state.

关 键 词：胡萝卜酸奶 清酒乳杆菌 常温发酵 感官评分 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]