| 无糖藜麦发酵乳复合发酵工艺优化及品质分析 |
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| 引用本文： | 张裕,王颖,李志芳,王迪,张艳莉,佐兆杭.无糖藜麦发酵乳复合发酵工艺优化及品质分析[J].食品工业科技,2021,42(17):209-216. |
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| 作者姓名： | 张裕 王颖 李志芳 王迪 张艳莉 佐兆杭 |
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| 作者单位： | 1.黑龙江八一农垦大学食品学院，黑龙江大庆 1633192.国家杂粮工程技术研究中心，黑龙江大庆 1633193.粮食副产物加工与利用教育部工程研究中心，黑龙江大庆 1633194.黑龙江省农产品加工与质量安全重点实验室，黑龙江大庆 163319 |
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| 基金项目： | 国家重点研发计划项目（2018YFE0206300）；黑龙江省自然科学基金研究团队项目（TD2020C003）；“黑龙江省杂粮优势特色学科”资助项目（黑教联[2018]4号）；黑龙江省自然基金面上项目（C2018047）；黑龙江八一农垦大学“三横三纵”科研团队支持计划（TDJH201806） |
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| 摘 要： | 为开发一款具有较高抗氧化能力的无糖藜麦发酵乳，通过单因素实验确定复合菌种发酵比例、木糖醇添加量，并采用响应面法优化无糖藜麦发酵乳的各项发酵工艺参数。结果表明，无糖藜麦发酵乳的最佳工艺为:复合发酵剂比例植物乳杆菌:嗜酸乳杆菌为2:1、木糖醇添加量5%、乳酸菌接种量3%、藜麦浆添加量30%、发酵温度38 ℃、发酵时间8 h，此时发酵乳超氧化物歧化酶（SOD酶）活力最高241.17 U/mL，并且其理化指标和微生物指标均符合国家标准要求。
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| 关 键 词： | 无糖 复合发酵 藜麦发酵乳 工艺优化 品质分析 |
| 收稿时间： | 2021-02-20 |
Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk |
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| ZHANG Yu,WANG Ying,LI Zhifang,WANG Di,ZHANG Yanli,ZUO Zhaohang.Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk[J].Science and Technology of Food Industry,2021,42(17):209-216. |
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| Authors: | ZHANG Yu WANG Ying LI Zhifang WANG Di ZHANG Yanli ZUO Zhaohang |
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| Affiliation: | 1.College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China2.National Coarse Cereals Engineering Research Center, Daqing 163319, China3.Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, China4.Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Ministry of Education, Daqing 163319, China |
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| Abstract: | In order to develop a sugar-free quinoa fermented milk with high antioxidant capacity, single factor experiments were used to determine the fermentation ratio of the compound strain and the amount of xylitol added, and the response surface method was used to optimize the various products of the sugar-free quinoa fermented milk. The results showed that the best process for sugar-free quinoa fermented milk were: the compound starter ratio of Lactobacillus plantarum:Lactobacillus acidophilus was 2:1, the amount of xylitol added was 5%, the amount of lactic acid bacteria inoculated 3%, and the addition of quinoa pulp was 30%, the fermentation temperature was 38 ℃, and the fermentation time was 8 h. At this time, the superoxide dismutase (SOD enzyme) activity of fermented milk was the highest at 241.17 U/mL, and its physical and chemical indicators and microbiological indicators meet the requirements of national standards. |
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