| 发酵乳清饮品的研究 |
| |
| 引用本文： | 尤玉如,帅益武,袁海娜,刘士旺.发酵乳清饮品的研究[J].食品与发酵工业,2007,33(6):169-172. |
| |
| 作者姓名： | 尤玉如 帅益武 袁海娜 刘士旺 |
| |
| 作者单位： | 1. 浙江科技学院生物与化学工程学院,浙江杭州,310012
2. 浙江小王子食品股份有限公司,浙江杭州,311300 |
| |
| 基金项目： | 江苏省杭州市科技攻关项目;杭州市重大科技招标项目 |
| |
| 摘 要： | 选用保加利亚乳杆菌和嗜热链球菌,对乳清进行发酵,开发具有生物活性的乳清饮品。通过对乳清蛋白主要成分及理化特性的分析、杆菌球菌比例、稳定剂选择和保质期试验以及正交实验,确定了乳清发酵的优化工艺条件为:GA和CMC混合协同增效的最佳比例为1:3。发酵温度42℃、接种量3%、发酵终点750T,杆菌球菌的最适比例为1～2:1,0～6℃冷藏保质期可达20d以上。
|
| 关 键 词： | 发酵 乳清 生物活性 饮品 |
| 修稿时间： | 2007-02-12 |
Study on Ferment Whey Beverage |
| |
| You Yuru,Shuai Yiwu,Yuan Haina,Liu Shiwang.Study on Ferment Whey Beverage[J].Food and Fermentation Industries,2007,33(6):169-172. |
| |
| Authors: | You Yuru Shuai Yiwu Yuan Haina Liu Shiwang |
| |
| Affiliation: | 1.School of Biological and Chemical Engineering ,Zhejiang University of Science and Technology , Hangzhou, 310012, China;2. Zhejiang Xiaowangzi Food Co. Ltd, Hangzhou 311300, China |
| |
| Abstract: | Lactobacillus bulgaricus and Streptoccus thermophilus with whey ferment were selected to pre- pare biological activity whey beverage.The factors,whey protein compound and its characters,two strains ratio,stabilizers,optimization of fermentation parameters,were studied in this paper.The results showed that sensory evaluation was higher with 42℃fermentation temperature,3% inoculated biomasses,75°~T fer- mentation terminal,Lactobacillus bulgaricus andStreptoccus thermophilus as(1～2):1],optimum for synergistic effect with PGA ad CMC(1:3),and the shelf-life storing under 0～6℃expands to or longer than 20 days. |
| |
| Keywords: | fermentation whey bioaetivity beverage |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
