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以米酒的制作工艺为基础,采用分步发酵和混合发酵两种工艺对含醇发酵乳制作进行探讨,筛选具有最佳风味产品的工艺参数。结果表明:采用分步发酵较好,其工艺参数为:酒酿用量为16%,乳酸菌为3%,加糖量为7%,发酵温度为42,时间为3h。产品中固形物含量为12%,乙醇量达0.33%,酸度高于750T,粘度达490cP. 相似文献
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从新疆酸马奶中分离筛选乳酸菌和酵母菌用于脱脂牛乳的混合发酵,以期获得新的含醇发酵乳产品。通过单因素及正交试验优选出最优菌株及最优工艺参数,并测定了该条件下发酵所得含醇发酵乳的理化指标。优选出的乳酸菌经分子鉴定结果为Lactobacillus crustorum,酵母菌为Trichosporon asahii;优化发酵工艺参数为:发酵温度37℃,发酵时间14 h,接种体积分数4%,接种比例(乳酸菌/酵母菌)2∶3;含醇发酵乳成品pH(5.54±0.035),滴定酸度为(40.9±0.608)°T,酒精度为(0.266±0.047)%,总酸质量浓度为(3.274±0.197)g/L,氨基酸态氮质量浓度(0.372±0.0285)g/L,持水力为(31.28±0.0187)%,还原糖质量浓度为(76.93±3.07)mg/mL。 相似文献
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凝固型含醇发酵乳的研制 总被引:1,自引:0,他引:1
以米酒的制作工艺为基础,采用分步发酵和混合发酵两种工艺对含醇发酵乳制作进行探讨,筛选具有最佳风味产品的工艺参数。结果表明:采用分步发酵较好,其工艺参数为:酒酿用量为16%,乳酸菌为3%,加糖量为7%发酵温度为42℃,时间为3h。产品中固形物含量为12%,乙醇量达0.33%,酸度高于75^0T,粘度达490cP. 相似文献
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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。 相似文献
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探讨了以燕麦和脱脂粉为主要原料,燕麦经双酶水解所得的糖化配以脱脂奶粉,经杀菌冷却,以鼠李糖乳杆菌和两歧双歧杆菌为发酵剂,接种发酵而成的含有活性分且具有保健功能的生物乳,结果表明,该乳的活菌数高达10^11mL^-1。 相似文献
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发酵型含醇乳酸枣汁饮料的研制 总被引:2,自引:0,他引:2
采用L9(3^4)正交设计法对酵素养菌、乳酸菌复合发酵枣汁饮料的菌种比例、发酵时间和温度进行了研究,筛选出具有最佳风味产品的加工工艺参数。结果表明:酵母菌和乳酸菌按2:3的比例接种,发酵时间为48h,发酵温度为30℃、40℃的分段发酵最为理想。 相似文献
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含醇调味料除能赋予食品独特的风味外,还具有抗茵防腐的效果。介绍了日本开发的4种含醇调味料。啤酒型风味调料是以麦芽为主料,采用啤酒酵母发酵而得,适合于家庭烹饪鱼、肉类菜、汤、点心的调料与佐料,能去腥、嫩化肉类,提高食品风味。含曲类酒精调味料是将曲或其提取物与含酒精调味剂混合,并使水溶性多糖混合物溶解于此混合物中,然后喷雾干燥制成含曲与酒精的调味剂粉末。发酵酒类调味料指在清酒、烧酒、葡萄酒和啤酒等发酵酒类中加入2%~3%食盐而成发酵酒类调味液。粉末发酵含酒调味料是将清酒、白兰地、威士忌及其它发酵酒类浓缩后,加入赋形剂喷雾干燥而制成的。 相似文献
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Fabio Minervini Maria Teresa Bilancia Sonya Siragusa Marco Gobbetti Francesco Caponio 《Food microbiology》2009
A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter (Streptococcus thermophilus CR12, Lactobacillus casei LC01, Lactobacillus helveticus PR4, Lactobacillus plantarum 1288) capable to produce a fermented goats’ milk containing γ-aminobutyric acid (GABA) and angiotensin-I converting enzyme (ACE)-inhibitory peptides. The fermented milk was characterized by cell counts of lactic acid bacteria not lower than 7.0 log cfu g−1, even after 45 days of storage at 4 °C. Fermentation of goats’ milk resulted in the production of ca. 28 mg kg−1 of GABA. Furthermore the fermented goats’ milk had an in vitro ACE-inhibitory activity of ca. 73%. Prolonged cold storage did not significantly affect both the concentration of GABA and the ACE-inhibitory activity. Moreover, the taurine content did not significantly vary during both fermentation and the entire storage period. 相似文献
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对低乳糖中老年奶粉进行了研究,通过实验得出配方(以总量100g计):蛋白质为大豆分离蛋白2%,乳清浓缩蛋白4%,全乳蛋白质14%;脂肪的添加量为大豆油3.6%,菜籽油4.4%;以及各种营养素的强化量:VA1500~3000IU,VC60~80mg,VE15~20IU,VD400~500IU,VB1750~1000μg,VB2850~1000μg,烟酸700~1000μg,叶酸250~600μg,乳酸锌3~6mg,硫酸亚铁6~10mg,采用酶活力2000NLU/L的乳糖酶,添加量为0.2%,水解时间为4h,乳糖水解率达到90%以上。 相似文献
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Luciana C Maganha Roice E Rosim Carlos H Corassin Adriano G Cruz José A F Faria Carlos A F Oliveira 《International Journal of Dairy Technology》2014,67(1):89-94
In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v) on the viability of probiotic micro‐organisms and on the quality of fermented milks was investigated. Fermented milks were submitted to physicochemical, microbiological and sensory analyses on the 1st, 10th and 21st days after production. Sugar inclusion did not affect the probiotic growth in fermented milks, but milk powder levels of 10–15% influenced positively the probiotic counts, which were above six log colony‐forming units (cfu)/g. These findings can be useful for small dairy industries that are interested in producing flavoured fermented milks without decreasing the viability of probiotic micro‐organisms during its shelf life. 相似文献