双蛋白鹰嘴豆酸奶的研制  

Development of Double Protein Chickpea Yogurt

作　　者：周三九 薛林燕 ZHOU Sanjiu;XUE Linyan(Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety,Food and Pharmacy College,Xuchang University,461000 Xuchang Henan,China)

机构地区：[1]许昌学院食品与药学院河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《粮食加工》2024年第6期33-37,53,共6页Grain Processing

基　　金：许昌学院重点科研项目(2020ZD007)。

摘　　要：以鹰嘴豆豆浆、复原乳为主要原料,利用复合乳酸菌作为发酵剂研制双蛋白鹰嘴豆酸奶。根据单因素和正交试验确定了该酸奶的最佳工艺为:鹰嘴豆豆浆与复原乳的比例1∶9,白砂糖添加量8.8%,乳酸菌接种量0.2%,发酵时间6 h,此时的酸奶口感细腻、质地均匀、酸味适中,不仅保留了传统酸奶的营养风味,同时融合了鹰嘴豆豆奶独特的香味。最后对该产品进行理化指标和乳酸菌数的测定,其结果为:蛋白质2.75 g/100 g,脂肪2.60 g/100g,酸度75°T,乳酸菌数5.79×10^(7)CFU/mL,均达到GB 19302—2010《食品安全国家标准风味发酵乳》的要求。With chickpea milk and reconstituted milk as the main raw materials,the double protein chickpea yogurt was prepared by using compound Lactic acid bacteria as the starter culture.According to the single factor and orthogonal test,the optimum technology of this yogurt was determined as follows:the ratio of chickpea milk to reconstituted milk was 1∶9,the added amount of white granulated sugar was 8.8%,the inoculated amount of lactic acid bacteria was 0.2%,and the fermentation time was 6 h.At this time,the yogurt had a delicate taste,u-niform texture and moderate sour taste,which not only retained the nutritional flavor of traditional yogurt,but also integrated the unique fragrance of chickpea milk.Finally,the physicochemical indexes and the number of lactic acid bacteria of the finished product were determined.The results were as follows:the protein was 2.75 g/100 g,the fat was 2.60 g/100 g,the acidity was 75°T,and the lactic acid bacteria number was 5.79×10^(7)CFU/mL,all meet the requirements of GB 19302—2010 that Food Safety National Standard in flavor fermented milk.

关 键 词：双蛋白 鹰嘴豆酸奶 发酵 工艺 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]