联合发酵薏苡仁酸奶的研制及品质评价  

Development and quality evaluation of co‑fermented coix seed yogurt

作　　者：游新侠[1] 田红涛 朱玲 胡航伟 程晶晶 蔡宗亮 李冰倩 YOU Xinxia;TIAN Hongtao;ZHU Ling;HU Hangwei;CHENG Jingjing;CAI Zongliang;LI Bingqian(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064;China Nuclear Power Engineering Co.,Ltd.,Zhengzhou Branch,Zhengzhou 450052)

机构地区：[1]郑州科技学院食品科学与工程学院,郑州450064 [2]中国核电工程有限公司郑州分公司,郑州450052

出　　处：《包装与食品机械》2025年第2期103-112,共10页Packaging and Food Machinery

基　　金：河南省科技攻关项目(252102110079);河南省2024年大学生创新创业训练计划项目(202412746044);郑州科技学院2024年大学生创新创业训练计划项目(DC202444)。

摘　　要：为研究乳酸菌、酵母菌联合发酵对酸奶风味、质地、微观结构等品质的影响,以感官评价、酸度、黏度为依据,在单因素试验的基础上,通过响应面优化发酵条件和工艺,并进行品质评价,以及乳酸菌总数和大肠菌群情况。结果表明,最佳工艺为薏苡仁质量分数12%、乳酸菌和酵母菌接种比例4.5:1、菌种接种量0.45%、赤藓糖醇质量分数13%、发酵时间7.5 h,制备的薏苡仁酸奶色泽均匀,风味独特,酸甜适中。薏苡仁酸奶酸度较市售酸奶的98.67°T低20.77°T;黏度为12.1 Pa·s,与市售酸奶相差不大;硬度2.20 N,黏性1.37 N·s,弹性0.35,胶着性1.28 N,内聚性0.93,分别比市售酸奶高0.65 N,0.42 N·s,0.09,0.4 N,0.52;微观结构显示,酸奶中酪蛋白簇间距小,脂肪分布均匀,更易消化吸收;乳酸菌总数为1.2×10^(7)CFU/mL,未检测到大肠菌群。研究为药食同源食品的开发和发酵菌种的多样化提供参考。In order to study the effects of lactic acid bacteria and yeast co-fermentation on the flavor,texture and microstructure of yogurt products,based on sensory evaluation,acidity and viscosity,and on the basis of single factor experiments,the fermentation conditions and technology were optimized by response surface methodology,and the quality was evaluated,and the total number of lactic acid bacteria and coliform bacteria were analyzed.The results showed that the optimum technology was as follows:The mass fraction of coix seed was 12%,the inoculation ratio of lactic acid bacteria to yeast was 4.5∶1,the inoculation amount of strain was 0.45%,The mass fraction of erythritol was 13%,the fermentation time was 7.5 h.The prepared coix seed yogurt was uniform in color,unique in flavor and moderate in sweetness and sourness.The acidity of yogurt fermented with coix seed is 20.77°T lower than the 98.67°T of yogurt sold in the market,and the viscosity is 12.1 Pa∙s,which is not much different from that of yogurt sold in the market.The hardness is 2.20 N,the viscosity is 1.37 N∙s,the elasticity is 0.35,the adhesiveness is 1.28 N,and the cohesion is 0.93,which are all 0.65 N,0.42 N∙s,0.09 N,0.4 N,0.52 higher than those of the commercial yogurt..The microstructure shows that the casein cluster spacing in yogurt is small,the fat distribution is uniform,and it is easier to digest and absorb.The total number of lactic acid bacteria was 1.2×10^(7) CFU/mL,and no coliforms were detected.The study provides reference for the development of food with homology of medicine and food and the diversification of fermentation strains.

关 键 词：乳酸菌 酵母菌 薏苡仁 酸奶 品质评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]