共查询到20条相似文献,搜索用时 46 毫秒
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近年来, 随着行业和消费者对健康和环保的认识不断提高, 植物基酸奶产品市场得到快速发展。大豆是最主要的植物基蛋白来源之一, 营养丰富且具有多种生理活性物质, 以大豆蛋白等植物基蛋白发酵的植物酸奶具有绿色健康等优点, 但产品容易出现豆腥味或者苦涩味等不良风味问题, 风味不佳是目前大豆酸奶产品发展的主要技术瓶颈。本文介绍了大豆酸奶主要风味来源、风味物质分类及风味改良方法, 其中大豆酸奶的不良风味主要来源于大豆原料自身风味物质及发酵过程中乳酸菌产生的挥发性风味物质, 本文提出了改善大豆酸奶产品风味的关键在于优化发酵原料、改善原料加工工艺及筛选适合大豆蛋白发酵的风味菌株, 为今后的大豆酸奶研究和产业发展提供思路。 相似文献
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紫薯酸奶发酵工艺优化研究 总被引:3,自引:0,他引:3
以牛乳和紫薯为原料制备紫薯酸奶.通过菌种驯化,原料配比和发酵条件优化等试验,确定最佳工艺条件:紫薯浆比例1:4,紫薯奶配比4:6,蔗糖添加量7%,接种量6%,发酵温度44 ℃,发酵时间5.5 h.产品具有紫薯特有的风味. 相似文献
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研制凝固型贡菊酸奶,探讨其生产工艺,筛选出原料添加的最佳配方,并检测成品中乳酸菌活菌数.实验结果表明,以保加利亚乳杆菌和嗜热链球菌(1∶1)混合作为发酵菌种,4%接种量,添加15%贡菊茶,7%白砂糖,9%奶粉,于41℃发酵,所制成的贡菊酸奶,组织状态好,口感细腻,有酸奶和菊花茶特有的清香,乳酸菌活菌数高达2.66× 109c fu/mL.其生产工艺流程简单、可行,是一种有开发前景的新型保健乳制品. 相似文献
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I. Franco 《Journal of dairy science》2010,93(10):4480-4489
The aim of this work was to study the effect of milk supplementation with lactoferrin of different iron saturation on the manufacturing and characteristics of yogurt. Bovine lactoferrin was added at concentrations of 0.5, 1, and 2 mg/mL in the holo (iron saturated) and apo (without iron) forms. Some physicochemical properties, such as pH, concentration of lactic acid, and texture of supplemented yogurts, were determined throughout the shelf-life period storage (28 d) at 4°C. We also evaluated the stability of lactoferrin in supplemented yogurt throughout the storage time. The supplementation of milk with bovine lactoferrin did not greatly affect the physical properties of the yogurt, though apo-lactoferrin slightly delayed the decrease of pH. This could be attributed to the partial inhibition observed on the growth of Streptococcus thermophilus. The integrity and immunoreactive concentration of lactoferrin, determined by Western blotting and noncompetitive ELISA, respectively, remained constant throughout the shelf life of yogurt. 相似文献
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针对酸奶及菌粉样品,比较多种样品前处理条件,包括取样量、菌粉溶剂及溶菌酶孵育时间等,最大程度去除样品中的脂肪、蛋白质及多糖,比较五种DNA提取试剂盒对益生菌DNA的提取效果。提取的DNA经Nano Vue Plus测定浓度和纯度,PCR扩增综合评价提取效果。结果显示,酸奶取样量为100 mg时DNA浓度为49.00 ng/μL,A260/A280比值为1.8;采用纯牛奶溶解菌粉更为彻底,0.5 g/m L牛奶溶解菌粉后,提取DNA浓度可达到81.00 ng/μL;溶菌酶最佳孵育时间为1 h,增加孵育时间对细菌裂解没有明显帮助。同时,采用五种试剂盒所提取的DNA浓度均在20 ng/μL以上,A260/A280比值大于1.8或接近1.8,其中,Tiangen试剂盒提取的DNA浓度和纯度综合评价优于其他4种试剂盒。结果表明,实验建立的前处理方法能够有效的去除酸奶及菌粉中的脂肪、蛋白质及多糖,提高DNA提取的浓度及纯度;采用的五种商品化试剂盒均能用于酸奶和菌粉中益生菌DNA快速提取,在步骤、得率及纯度上各有差异,应按照不同的实验要求进行选择。 相似文献
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蜂蜜对酸奶生产中乳酸菌生长和产酸能力的影响 总被引:3,自引:0,他引:3
在脱脂乳粉制成的全乳固体含量为12%(w/v) 的复原乳中,分别添加5%(w/v)的蔗糖、果糖或蜂蜜,并以不添加甜味剂的复原乳作为对照,经过70℃、15min灭菌,冷却至室温,分别接种唾液链球菌嗜热亚种、德氏乳杆菌保加利亚亚种和嗜酸乳杆菌,接种量5%(v/v),培养温度37℃,分别在培养初始和经过24h培养时取样,测定其乳酸菌活性、pH值和乳酸含量。结果表明,添加量为5%(w/v)的蜂蜜对于3种乳酸菌均没有抑制作用,是酸奶生产的合适甜味剂。 相似文献
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《Journal of dairy science》2019,102(6):4870-4876
Yogurt is a healthy dairy food fermented by lactic acid bacteria (LAB). Because consumers demand healthier and more nutritious yogurt, numerous substances have been used to supplement yogurt. Chia seed has been reported to contain abundant phenolic compounds, dietary fiber, and n-3 fatty acids and therefore is a potential functional food additive. The aim of this study was to investigate the influence of chia seed extracts on the physicochemical and bioactive properties of set-type yogurt. Yogurt was fortified with chia seed water extract (CSWE) or chia seed ethanol extract (CSEE) at 0.05 or 0.1% (vol/vol). Results showed that supplementation with CSWE or CSEE significantly accelerated the fermentation rate and growth of LAB. Both CSWE and CSEE improved the viscosity, syneresis, and water-holding capacity of yogurt. The radical scavenging activity of yogurt was increased with both extracts, and the 0.1% CSEE yogurt exhibited the highest radical scavenging activity. Furthermore, 0.1% CSEE yogurt significantly inhibited lipopolysaccharide-induced production of hydrogen peroxide in human colon cells. Addition of chia seed extract improves the growth of LAB, the physiochemical properties, and the health-beneficial effects of set-type yogurt. 相似文献
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将Nisin按不同浓度的添加量添加到牛乳中制成酸奶,测定酸奶在发酵过程及4℃贮存过程中的酸度、粘度、pH、乳酸菌活菌数、霉菌以及酵母菌的变化趋势。结果表明,添加Nisin可有效抑制酸奶的后酸化,酸奶在保质期内酸度变化在68~78°T之间,pH在4.33~4.53之间,乳酸菌活菌数在2.1×106~2.08×108CFU/mL之间。添加Nisin延长了酸奶的发酵时间,酸奶在保质期内粘度较低,在抑制霉菌和酵母方面无差别。Nisin含量为60IU/mL时对酸奶品质影响不明显,可有效抑制酸奶后酸化进程,延长酸奶保质期。 相似文献
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利用超声波浸提法提取红曲中的有效成分,将红曲水提取液与全脂奶粉混合发酵制成新型红曲酸奶。通过荧光原位杂交(FISH)技术跟踪发酵过程中乳酸菌含量的变化,结果表明:红曲酸奶中保加利亚乳杆菌和嗜热链球菌数量显著高于普通酸奶。发酵2 h时,红曲酸奶中保加利亚乳杆菌与嗜热链球菌菌体数量分别为普通酸奶的2.63和2.24倍;发酵5 h时,发酵接近终点,红曲酸奶中保加利亚乳杆菌与嗜热链球菌菌体数量分别为普通酸奶的2.29和2.75倍。红曲酸奶的保藏期可达15 d,乳酸菌数符合国家标准的要求。 相似文献
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以红枣多糖为研究对象,通过测定酸奶中乳酸菌活菌数、酸奶酸度、乳清析出率、持水力及感官等指标,研究红枣多糖对乳酸菌发酵酸奶在发酵、贮藏过程中品质的影响。研究结果表明:当红枣多糖添加量为1.0%时,可促进乳酸菌的生长,红枣多糖酸奶的酸度在贮藏期间的变化最小,持水力高、可达77%,乳清析出率最低,为4.40%;在不同温度贮藏的过程中,红枣多糖酸奶的p H、乳清析出率、持水力以及感官品质的变化均低于未添加红枣多糖的酸奶。红枣多糖一定程度上可延长酸奶的酸化过程、延长保质期。本实验通过探索红枣多糖对乳酸菌发酵和酸奶品质的影响,以期为红枣多糖酸奶的制作提供理论和技术依据。 相似文献
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香气是葡萄酒的重要感官质量指标之一,葡萄酒的酿造过程其本质是酵母菌、乳酸菌等微生物代谢活动的过程,使葡萄酒产品的香气表现得复杂和多样性.综述了酿酒酵母、非酿酒酵母、乳酸菌及霉菌在葡萄酒酿造过程中的作用,分析了酿酒微生物糖苷酶在酿酒过程中促进葡萄酒香气糖苷水解释放的研究进展.最后,就酿酒微生物应用于葡萄酒酿造,改善葡萄酒风味特征的研究重点和研究手段作了展望. 相似文献
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将不同添加量(0、20%、40%、60%)豆浆添加到牦牛乳中制备豆浆-牦牛酸奶,探讨不同添加量豆浆对牦牛酸奶理化指标、贮藏期内酸度、质构特性(硬度、稠度、黏聚性与黏性指数)、持水力、乳酸菌数和感官特性的影响。结果表明,在贮藏期内(1~14 d),随着豆浆添加量在0~60%范围内增加,牦牛酸奶酸度、持水力、质构特性、乳酸菌数均有所下降。添加20%豆浆制备的牦牛酸奶蛋白质、脂肪及非脂乳固体含量分别为3.28 g/100 g、4.58 g/100 g、8.76 g/100 g,乳酸菌数>107 CFU/mL,感官评分为87.9分,其酸度、持水力、质构、乳酸菌数等与未添加豆浆的对照相比均无显著差异(P>0.05)。因此,在牦牛乳中添加20%的豆浆制备豆浆-牦牛酸奶是可行的,可进一步推广应用。 相似文献
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Martin F Cachon R Pernin K De Coninck J Gervais P Guichard E Cayot N 《Journal of dairy science》2011,94(2):614-622
The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pentane-2,3-dione). The Eh of the medium influences aroma production in yogurt by modifying the metabolic pathways of Lb. bulgaricus and Strep. thermophilus. The use of Eh as a control parameter during yogurt production could permit the control of aroma formation. 相似文献