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1、復(fù)合果蔬汁益生菌發(fā)酵乳的工藝研究※生物工程目品科學(xué)2007,Vo1.28,No.09401復(fù)合果蔬汁益生菌發(fā)酵乳的工藝研究嚴(yán)成(西南科技大學(xué)生命科學(xué)與J二程學(xué)院,四川綿陽621010)摘要:本研究以鮮乳為原料,添加番茄,草莓,橙三種果蔬汁進(jìn)行乳酸菌發(fā)酵.采用正交試驗選擇最優(yōu)配方.實驗結(jié)果表明:①復(fù)合果蔬汁最優(yōu)配方:番茄汁15%,草莓汁20%,橙汁10%,羧甲基纖維素鈉0.25%,果膠0.1%:②復(fù)合果蔬汁發(fā)酵乳的最優(yōu)配方:鮮牛乳70%,復(fù)合果蔬汁20%,酸果奶穩(wěn)定劑0.25%,果膠0.1%,蔗糖9%,接種3%的乳酸菌菌種(Lb:St=1:1),在43℃恒溫條件下發(fā)酵3.5h,置于0
2、~4~C的冰箱中冷藏后熟10～12h.所得益生菌果蔬汁發(fā)酵乳組織均勻,口感細(xì)膩,酸甜適中,具有果蔬特有的滋味和芳香.關(guān)鍵詞:復(fù)合果蔬汁;鮮奶;乳酸菌StudyonProcessingofCompoundFruitandVegetableJuiceProbioticFermentedYogurtYANCheng(CollegeofLifeScienceandEngineering,SouthwestUniversityofScienceandTechnology,Mianyang621010,China)Abstract:Withmilkasmainmaterialandadding
3、sometomatojuice.orangejuiceandstrawberryjuicetobefermentedwithlaticacidbacteria,theoptimumprocessingtechniquewasestablishedbyorthogonaltest.Theresultshowedthattheoptimumadditionamountoftomatojuicewas15%,strawberryjuice20%,orangejuice10%,CMC-Na0.25%andpectin0.1%incompoundfruitandvegetableformul
4、atheoptimumadditionamountoffreshrnilkwas70%,combinejuice20%,optimuminoculationsizeofL.bulgaricusandStr.thermophilus1:1(Lb'St=l:1)3%,fermentedyogourtstabilizer0.25%,0.1%pectin,canesugar9%incompoundfruitandvegetablejuicewithfermentingtemperature43.Cfor3.5handstoringinthe0～4℃refrigeratorycoldfor8
5、～10h.ThecompoundjuicefermentedITlilkbeveragewasstableanddeliciouswithfruitsweetnessandsoumess.Thefinalproductwasofaclearandspecialtaste.Keywords:compoundfruitandvegetablejuice;freshmilk;Lactobacillus中圖分類號:TS252.54文獻(xiàn)標(biāo)識碼:A文章編號:1002.6630(2007)09.0401.04收稿日期:2007.07.11作者簡介:嚴(yán)成(1963-),男,副教授,碩士研究生,主要
6、從事食品化學(xué)與乳制品工藝的教學(xué)與科研.聚賴氨酸的能力提高了46.8%.參考文獻(xiàn)[3]f4]HOY-T.ISHIZAKIS.TANAKAM.Improvingemulsifyhagactivityofe-polylyshaebyconjungationwi血dexlranthl'OUg}ltheMaiUardreaction[JJ.F0odChem,2000,68:449—455,JUNH,TAKAFLII,S}ⅡN,ICⅢN.eta1.UseofADMEstudiestoconfirmthesafetyofC-polylyshaeasapreservativeinfood[Y].R
7、egulatoryToxicologyandPharmacology,2003,37:328—340.SⅢMAS.Anfimicrobialactionofe—Poly,L,lysine[J].Journalofantibiotics.1984,37:1445,1449.SHIMAS,SAKAIH.Poly—L—lysineproducedbyStreptomycesPartII/.ChemicalStUdies【J】.AgdcBiolChem,1981,45(1I)
