生姜红糖风味发酵乳的制备

以生牛乳、白砂糖、红糖、生姜汁为主要原料,保加利亚乳杆菌（Lactobacillus bulgaricus）为发酵剂,研制生姜红糖风味发酵乳。以酸度和感官评分为评价指标,通过单因素试验、正交试验优化生姜红糖风味发酵乳的工艺条件。结果表明,生姜红糖风味发酵乳的最佳工艺条件为白砂糖5.0%、红糖3.5%、生姜汁2.5%、发酵时间5.0 h。在此优化条件下,生姜红糖风味发酵乳呈红褐色,红糖风味浓郁,生姜味明显且辣感舒适,酸甜适中,组织细腻均匀,感官评分为93分,酸度为74.8 °T,蛋白质含量为2.89%,脂肪含量为3.17%,乳酸菌总数为5.1×108 CFU/g,致病菌未检出。产品质量指标满足国标GB 19302—2010《食品安全国家标准 发酵乳》要求。     

发酵牛乳酒的研制

用乳酸菌、酵母菌酵生产牛乳酒。由对比实验得出乳酸菌和酵母菌单独发酵优于混合发酵。通过正交实验确定牛乳酒的最佳发酵工艺条件为：原料乳加糖8%（质量分类），酵母菌（质量分数为8%）在30℃发酵22h，然后再添加乳酸菌（质量分数5%）在40℃下培养2h。成品指标：酒精度0.60%,乳酸度1.05%，口感细腻、滑润，酸度适中，无脂肪及上清液析出，凝乳状态良好，无渣状，乳白色不透明，有较浓厚的醇香味。     

开菲尔榛子发酵乳的工艺研究

利用传统酸牛乳酒(Kefir)的发酵剂—开菲尔粒(Kefir Grains)制作的发酵剂,对榛子乳与牛乳的混合原料进行发酵,采用L16(45)正交试验设计筛选制备开菲尔榛子乳的最佳发酵条件。结果表明:当榛子乳与鲜牛乳混合比例8∶2,接种量为3%,发酵温度25℃,加糖量10%,发酵时间14 h时,所得的产品的酸度为83°T,乙醇体积分数为0.26%,风味柔和,口感独特。     

Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis,Lactiplantibacillus plantarum,or both during storage

In this study, the microbial interactions among cocultures of Streptococcus thermophilus (St) with potential probiotics of Bifidobacterium animalis ssp. lactis (Ba) and Lactiplantibacillus plantarum (Lp) in fermented milk were investigated during a storage period of 21 d at 4°C, in terms of acidifying activity (pH and titratable acidity), viable counts, and metabolites. A nontargeted metabolomics approach based on ultra-high-performance liquid chromatography coupled with mass spectrometry was employed for mapping the global metabolite profiles of fermented milk. Probiotic strains cocultured with St accelerated milk acidification, and improved the microbial viability compared with the single culture of St. The St–Ba/Lp treatment manifested a higher bacteria viability and acidification ability in comparison with the St–Ba or the St–Lp treatment. Relative quantitation of 179 significant metabolites was identified, including nucleosides, AA, short peptides, organic acids, lipid derivatives, carbohydrates, carbonyl compounds, and compounds related to energy metabolism. The principal component analysis indicated that St treatment and coculture treatments displayed a complete distinction in metabolite profiles, and Lp had a larger effect than Ba on metabolic profiles of fermented milk produced by cofermentation with St during storage. The heat map in combination with hierarchical cluster analysis showed that the abundance of metabolites significantly varied with the starter cultures over the storage, and high abundance of metabolites was observed in either St or coculture samples. The St-Ba/Lp treatment showed relatively high abundance for the vast majority of metabolites. These findings suggest that the profile of the metabolites characterizing fermented milk samples may depend on the starter cultures, and incorporation of probiotics may considerably influence the metabolomic activities of fermented milks.     

乳及乳制品加工中的美拉德反应

针对乳及乳制品在加工和储藏过程中由于发生美拉德反应不仅使乳制品的营养物质受到破坏，还产生对人体有害的物质，在很大程度上影响的乳制品的质量，对乳制品中美拉德反应的历程，产生的标志物及其测定方法等进行了的综述。     

高效液相色谱法测定传统发酵乳中的有机酸组成

利用高效液相色谱(HPLC)法研究了传统发酵乳中的7种有机酸的分离测定条件,同时对青海省传统发酵乳酸牦牛奶、酸山羊奶和酸马奶等40个样品的乳酸、乙酸和柠檬酸含量进行了测定。结果表明,选择浓度为0.010 mol/L磷酸—磷酸二氢钠(pH=2.0)和甲醇(体积比为98︰2)做流动相,流速为0.5 mL/min,紫外检测波长为210 nm时可以较好地分离测定发酵乳中的乳酸、乙酸和柠檬酸。该方法不仅相对标准偏差小(0.35%～1.23%),回收率高(95.4%～103.8%),线性相关系数高(乳酸r>0.99994,醋酸r>0.99997,柠檬酸r>0.99999),而且具有较高的准确度和精确度;通过发酵乳样品的有机酸含量测定发现,发酵乳中除主要含有乳酸外还有微量的乙酸、柠檬酸和痕量的甲酸、苹果酸、琥珀酸及丙酸。3种家畜奶发酵乳中各种有机酸含量有较大差别。     

成品发酵乳主要风味物质与风味指标的相关性研究

研究成品发酵乳在4℃、室温和37℃储存条件下主要风味物质的变化,包括羰基化合物乙醛、双乙酰以及挥发酸和酸性物质,同时考察发酵乳的风味强度和风味协调性等感官品评指标.结果显示发酵乳的主要风味化合物质量分数均呈增加趋势,且增长速度先快后慢.风味比较协调的发酵乳,其乙醛与双乙酰质量分数的比例在0.56-0.70之间.风味物质和风味评分分数的相关分析证明,发酵乳中的各风味化合物相关显著,且对发酵乳的风味强度和风味协调性均有不同程度的影响.     

古老而新型的酒精性发酵乳饮料

对一种古老而新型的酒精性发酵乳饮料—开菲尔（Ｋｅｆｉｒ）做了一般性介绍。国际上对Ｋｅｆｉｒ有极大兴趣,并进行了深入的科学研究,取得了辉煌成果。该文对此做了综述。对Ｋｅｆｉｒ的语源和定义、Ｋｅｆｉｒ的规格标准、Ｋｅｆｉｒ粒、Ｋｅｆｉｒ含有的营养成份及其对人体生理功能和Ｋｅｆｉｒ的制法与进步做了叙述。     

浏阳豆豉发酵微生物的初步研究

利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。结果表明：浏阳豆豉自然制曲成熟的曲料中主要微生物为霉菌类和细菌类，而酵母菌类和放线菌类数量不大。     

发芽糙米乳中双株复合乳酸菌的发酵特性研究

以发芽糙米为基质,将植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(L.rhamnosus)、嗜酸乳杆菌(L.acidophilus)、干酪乳杆菌(L.casei)4种乳酸菌经两两组合后,对发芽糙米乳进行发酵。通过对酸度、活菌数、脱水收缩作用敏感性、蛋白分解力、流变学性质等指标的测定来进行发酵特性评价,最终筛选出适合发酵发芽糙米乳的最佳菌株组合。实验结果表明:各组合在发芽糙米乳中的发酵特性不尽相同,其中嗜酸乳杆菌和干酪乳杆菌对各自组合贮藏过程中酸度的变化起主导作用,每组产品的活菌数均达8 lg cfu/m L以上,发酵特性的组间差异较为明显。综合考虑鼠李糖乳杆菌和干酪乳杆菌以1∶1的体积比组合所得产品品质较好,该发酵乳在4℃贮藏21 d后酸化程度较弱,p H下降了0.65个单位;乳清析出较少,7 d以后低于20%;活菌数变化小且冷藏期间数量一直高于8.5 lg cfu/m L,游离氨基酸增加0.08 mmol/L,流变学性质显示其黏稠度较高,相对易于储运。      

Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties

The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.     

凝固型发酵豆浆的研制

以大豆作为原料,经混合乳酸菌发酵制备活性乳酸菌保健饮品。按照正交试验方案,确定了该产品制作的主要工艺参数为豆水比1∶10、接种量4%、培养温度40℃、发酵3h,产品口感细腻、香味浓郁。     

雪莲果风味发酵乳的研制

以雪莲果和牛奶为原料研制风味发酵乳,采用正交试验筛选出最佳组合,结果表明,当雪莲果果汁添加量为10%,蔗糖添加量为6%,菌种接种量为3%,发酵时间为5h时,可获得最佳的雪莲果风味发酵乳。     

发酵乳的最新进展

综述了发酵乳在科学、枝术和市场方面最新进展。介绍了在分子水平和菌株水平的乳酸菌和益生菌的菌种鉴定、乳酸菌和新益生菌株的安全性、乳酸菌胞外多糖、减少发酵乳生产过程中黏度降低的因素，以及乳酸菌和益生菌的功能保健作用。根据近年来消费者对酸奶的温和味道、香气和质地更高的要求，叙述了酸奶和其他发酵乳新产品开发的进展。     

发酵酸豆乳加工工艺的探讨和优化

大豆酸乳作为一款多重功能的食品,富含大豆肽、大豆异黄酮、大豆蛋白、大豆低聚糖、乳酸菌等,不含胆固醇,对人体有很好的保健功能。本文选用东北小粒大豆制作的豆浆粉为原料发酵制作酸豆乳,探讨不同发酵剂、发酵工艺及异麦芽酮糖和低聚果糖对发酵酸豆乳品质的影响。通过单因素试验和正交试验优化酸豆乳发酵工艺,试验结果表明,最佳发酵剂为发酵剂D,接种量为0.4 g/L,豆浆粉选用豆浆粉C02,按照1：3比例复水,异麦芽酮糖添加量为3%,发酵温度为42℃,发酵时间6h,在此条件下制作的酸豆乳经理化分析和感官评价,发现酸豆乳的酸度、黏度适宜,风味和口感最好。     

嗜酸乳杆菌发酵乳保藏性的研究

对嗜酸乳杆菌发酵乳在冷藏条件下保藏性进行了研究. 结果表明, 7 ℃条件下 14 d两株嗜酸乳杆菌发酵乳中细菌的存活率分别为 3.43% 和 2.20%, 且活菌数仍在 108 mL 1以上, 酸度为 90 ° T和 107 ° T, 双乙酰分别增加了 11.80% 和 56.41%, 乙醛含量分别为 2.993 mmol/ mL和 2.561 mmol/ mL, 使发酵乳具有良好风味.     

发酵树莓乳饮料生产工艺的研究

以树莓、牛奶为主要原料,制成发酵乳饮料,通过试验对饮料配方及稳定剂进行了研究,结果表明：最佳配方为树莓汁10％、发酵乳35％、糖8％、pH3．8;复合稳定剂的组成为果胶0．20％、CMC0．15％、PGA0．15％。     

A new method for manufacture of lactose-hydrolysed fermented milk

Lactose-hydrolysed fermented milk was manufactured by sonication in the course of fermentation. The milk was inoculated with Lactobacillus delbrueckii subsp bulgaricus or L helveticus, incubated for 4 h, sonicated, and incubated for an additional 12 h. The sonication resulted in 71–74% depletion of the initial lactose whereas 39–51% lactose hydrolysis was obtained in non-sonicated milk.     

发酵乳中ACE抑制剂的超滤分离

为了获得ACE抑制活性更高、更稳定的降血压产品,采用超滤方法对瑞士乳杆菌(L.helveticus)发酵乳进行分离浓缩,得到了超滤分离工艺的最适条件:发酵乳在4℃条件下经400目滤布袋过滤获得乳清。将此乳清直接用于超滤,不用调整pH值,不用预先经过微孔滤膜过滤;超滤过程采用截留分子量为10ku的超滤膜,在室温、1.38×105Pa压力条件下直接进行超滤。结果表明,此产品具有比发酵乳更强的ACE抑制活性。     

益生元在发酵乳中的应用研究进展

益生元是一种不可消化的食品成分,它能够调节肠道菌群促进人体健康。将益生元添加于发酵乳中能影响发酵乳的品质,益生元还可基于自身的益生特性增强发酵乳的功能性。本文主要针对益生元在发酵乳中应用研究进行综述,主要介绍了常见的低聚糖类益生元和多糖类益生元的性质,并分析了它们对于发酵乳的活菌数、产酸与风味、流变学性质和益生性评价等方面的作用效果,表明在发酵乳中添加益生元是益生元应用研究的重要方向。