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《Journal of dairy science》2022,105(5):3926-3938
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C. 相似文献
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以青海的黑枸杞为主要原料,以植物乳杆菌(Lactobacillus plantarum)为发酵菌种,制备黑枸杞乳酸菌饮料,并采用单因素试验和响应面试验优化其发酵工艺条件。结果表明,最佳发酵工艺条件为固液比1∶25(g∶mL),植物乳杆菌接种量2.0%,发酵时间6 h,装液量40%。在此最佳条件下,黑枸杞乳酸菌饮料感官评分为9.3分,总糖含量为0.17 mg/mL,总酸含量为1.69 g/L,花青素含量为52.75 mg/L、总黄酮含量为0.07 mg/mL、总酚含量为0.99 mg/mL。 相似文献
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目的 制备菌种成分明确的康普茶直投式发酵剂,并对直投式发酵剂的发酵性能进行探究,解析直投式发酵剂应用于康普茶生产的理论基础。方法 通过测定菌株存活率筛选适用于发酵康普茶的巴氏醋杆菌、木醋杆菌、拜耳结合酵母的冻干保护剂,再将冻干后的菌粉接种至红茶中发酵,以前期开发的康普茶混菌发酵剂为对照,通过测定康普茶发酵过程中糖类、乙醇、有机酸和感官等指标考察直投式发酵剂的发酵性能。结果 巴氏醋杆菌、木醋杆菌、拜耳结合酵母的最优冻干保护剂分别为30 g/100 mL的菊粉、20 g/100 mL的海藻糖、30 g/100 mL的海藻糖,存活率分别为92.41±1.33%、57.61±2.29%、52.95±1.67%。在康普茶发酵过程中,直投式发酵剂与未冻干的混菌发酵剂发酵的康普茶在主要成分、电子舌评测及感官评定等各个方面均呈现相似的变化趋势。直投式发酵剂发酵后的康普茶中以酸味柔和兼具健康功效的葡萄糖酸和葡萄糖醛酸为主,醋酸仅在第二天检测到;在发酵终点康普茶的乙醇含量符合饮料的标准(< 0.5% m/V)。结论 直投式发酵剂与实验室前期获得的混菌发酵剂发酵的康普茶品质相当,可以为康普茶直投式发酵剂的制备提供理论和技术支持。 相似文献
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以百香果、黑枸杞和纯牛奶为原料制备乳饮料,利用单因素、模糊数学评价和响应面法,优化黑枸杞百香果乳饮料的工艺条件,并测定其抗氧化性。结果表明,黑枸杞百香果乳饮料最佳工艺条件为:纯牛奶77%,百香果汁5%,黑枸杞汁11%,蔗糖7%,增稠剂0.06%,菌种接种量0.003%,发酵时间为6.5 h。此优化条件下,乳饮料呈淡黄色,无乳清析出,不分层,具有百香果和黑枸杞的清香和乳饮料特有风味,感官评分8.96分,蛋白质含量3.08 g/100 g。该乳饮料有一定的抗氧化活性,对DPPH自由基的最大清除率为73.7%,该乳饮料各项微生物理化指标均符合相关国标要求。 相似文献
7.
以新鲜马铃薯为原料,研究了保加利亚乳杆菌和嗜热链球菌混合发酵制备马铃薯饮料的工艺。选取发酵过程中的菌体接种量、发酵温度、糖添加量和发酵时间作为影响因素,以感官评定分数为响应值,采用响应面优化各最佳生产工艺。结果表明,各因素对马铃薯乳酸饮料的影响顺序是:菌体接种量>糖添加量>发酵时间>发酵温度,响应面优化后的发酵条件为接种量5%、发酵温度42℃、蔗糖添加量4%和发酵时间12 h,在这种条件下制作的马铃薯饮料口感良好,甜度适中,风味最佳,色泽最好,感官评价最高。 相似文献
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Yanhua Li Xinwei Wang Fan Zhang Zhipeng Shao Ling Hu 《International Journal of Food Properties》2018,21(1):2075-2086
Stability of milk drinks could be improved by adding high methoxyl pectin. In this work, effect of the modified high methoxyl pectin (MHMP) on the fermented milk beverage (FMB) was investigated by the characteristics of adsorption, viscosity, rheological properties, particle size, zeta-potential (ζ-potential), microstructure, and phase behavior. The low concentration of MHMP (<0.2%, w/v) and final pH (<4.0) might easily cause the instability among the particles inducing from the bridging flocculation. The FMB system obviously had a good stability as the adding of 0.4% MHMP. Meanwhile, the particle size had a slight downward trend with decreasing the value of pH. The increase of MHMP concentration could increase the properties of viscosity and ζ-potential. However, the ζ-potential of the system had a decreasing trend by reducing the pH of the FMB with the same concentration of MHMP. The microstructure of the FMB was thick and dense compared with the sample without MHMP. As the concentration of MHMP was above 0.4%, the FMB system presented the uniform dispersion and only slight stratification water occurred for the phase behavior. Besides, it was also indicated that most part of MHMP was not adsorbed onto the casein micelles but was involved in a network with MHMP/casein complexes in the FMB. 相似文献
10.
Nuruk is a fermentation agent used to manufacture alcoholic beverages, which contains a variety of microorganisms. Most microorganisms in Nuruk are useful for the production of alcoholic beverages; however, Nuruk can be infected with Aspergillus flavus, which produces aflatoxin (AF). Therefore, this study analyzed total AF concentrations in Nuruk, the transfer of AF from Nuruk to alcoholic beverages, and AF-producing microorganisms to determine the safety of alcoholic beverages with respect to this toxin. ELISA showed that total AF levels in 14 of 61 Nuruk samples exceeded 15 ppb, the Korean permissible level in cereal products. In alcoholic beverages produced with Nuruk containing AF levels >15 ppb, only AF G1 was detected, at a level of 0.3 ppb, and the transfer ratio of AF G1 was approximately 1.2% to 1.3%. The dominant genera in Nuruk were Aspergillus and Rhizopus. Among 30 strains belonging to Aspergillus, 10 produced only AF B1 at levels of 0.1 to 2.4 ppb after incubation at 25 °C for 8 days on potato dextrose agar plates. Although AF in Nuruk was rarely transferred to alcoholic beverages and the aflatoxigenic strains were found to possess poor AF-producing capacity, further efforts to reduce AF in Nuruk are needed to ensure the safety of alcoholic beverages. 相似文献