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以从益生茵乳制品中自行分离选育出的生长繁殖力强、发酵活力高的干酪乳杆菌(05-20)为试验菌株.通过正交试验研究了干酪乳杆菌纯种发酵大豆乳的工艺条件.结果表明:干酪乳杆菌发酵含有20%牛乳和7%蔗糖的大豆乳(豆与水的比例为1:10)培养基的最适工艺条件为:总接种量7%(活菌数约为7×107 cfu/mL),基质起始pH 7.0,发酵温度37℃,有氧条件发酵;采用最适工艺条件进行干酪乳杆菌发酵大豆乳,凝乳时间为5 h,发酵产品的总活菌数为2.3×109 cfu/mL,pH 4.5,滴定酸度80.2°T;发酵产品呈乳白色,凝乳良好,质地细腻,酸甜适口,具有浓郁的豆香和发酵香气.本研究为工业化生产干酪乳杆菌发酵大豆酸乳产品及其推广应用提供了科学依据,同时也为研制和开发其他多功能益生菌豆乳制品提供了新的思路和方法. 相似文献
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针对目前我国合生元功能性乳制品研发水平低,大多采用益生菌与传统酸奶菌混种发酵的现状,以分离自天然发酵食品、保健品和微生物制剂等的18株新型益生菌和3种商品化发酵剂中所含益生菌为试验菌株,以传统酸奶发酵菌株保加利亚乳杆菌和嗜热链球菌为对照菌株,研究菌株发酵牛乳的凝乳时间、产酸能力、感官品质,分析菌株利用水苏糖的增殖效果,筛选能利用水苏糖作为益生元生产合生元酸奶的益生菌菌株;测定了菌株在纯牛乳基础培养基中的生长曲线;研究了益生元增殖培养基中水苏糖的最适添加量;优化了水苏糖合生元酸奶产品的发酵工艺条件;检测了0 d和贮藏21 d合生元酸奶产品的质量。结果表明:新型益生菌干酪乳杆菌07-211具有发酵牛乳的能力,可利用水苏糖进行显著增殖,活菌数由3.19×108 CFU/mL增至2.05×109 CFU/mL;益生元增殖培养基中水苏糖的最适添加量为0.8%;干酪乳杆菌07-211纯种发酵水苏糖合生元酸奶的最佳工艺条件是:接种量3%,蔗糖添加量4%,发酵温度42 ℃,合生元酸奶凝乳时间4.15 h,pH 4.65,滴定酸度64.27 °T,活菌数3.96×109 CFU/mL,感官品评得分8.78分(10分制)。其中,0 d和贮藏21 d的合生元酸奶的质量均优于国标。本研究结果为工业化生产干酪乳杆菌纯种发酵水苏糖合生元酸奶产品提供理论依据,也为其它功能性合生元乳制品的研发提供借鉴。 相似文献
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发酵大豆乳优良乳酸菌菌种的筛选及其发酵性能的研究 总被引:3,自引:2,他引:1
本文以从益生菌乳制品、保健品和微生态制剂中自行分离选育出的乳酸菌进行大豆乳发酵,通过是否凝乳、凝乳时间长短、凝乳后的感官评价及发酵剂所达到的活菌数、酸度和pH值等技术指标,对适合大豆乳发酵的乳酸菌菌种进行层层选优得到生长繁殖力强、发酵活力高的大豆乳发酵的试验菌株.试验结果表明:8株实验乳酸菌菌株经过筛选得到干酪乳杆菌05-20作为发酵的大豆酸乳的备选菌株,其凝乳时活菌数可达1. 7× 109 cfu/mL、凝乳时pH值4. 29、滴定酸度79. 4°T,为开发混种发酵大豆乳和大豆功能性食品的开发奠定实践基础. 相似文献
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本文以分离自益生菌乳制品、微生态制剂、保健品的13株国际公认的益生乳酸菌为试验菌株,接种于纯绿豆乳培养基中进行发酵。通过检测其凝乳与否、凝乳时间、以及凝乳时pH、活菌数、感官评价等指标,筛选适宜发酵绿豆乳的繁殖力强、发酵活性高的益生菌菌株。结果表明:经过层层筛选得到的干酪乳杆菌07-211、植物乳杆菌08.193、瑞士乳杆菌05-29等三株益生菌发酵6h均可均-凝乳,有绿豆香,且凝乳时,其活菌数分别可达到3.9×10^8、1.6×10^8、1.4×10^8cfu/mL凝乳时pH分别为4.16、4.30、4.32,滴定酸度分别为83.5、81.0、75.2oT,可作为新型绿豆乳制品的发酵菌株。 相似文献
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Rumen in vitro and in vivo experiments were conducted to evaluate the effect of rumen undegradable protein and soluble carbohydrates on rumen ammonia N release and lactation performance of Holstein cows. In the in vitro experiment, freeze-dried annual ryegrass (Lolium multiflorum, LAM) pasture was supplemented 1:1 with ground corn-based grain supplements containing expeller or solvent soybean meal with sucrose or lactose supplements at 0, 2.5, or 5% of dry matter (DM). The ammonia release rate was slower with expeller compared with solvent soybean meal-supplemented diets. Sucrose supplementation at the 5% level lowered rumen ammonia concentrations, but lactose-fortification of grain supplements was without effect. In the in vivo study, 32 multiparous Holstein cows were blocked according to milk yield and randomly assigned to corn-based grain supplements containing 1) solvent soybean meal, 2) solvent soybean meal + 5% sucrose supplement, 3) expeller soybean meal, or 4) expeller soybean meal + 5% sucrose supplement. Grain supplements and fresh annual ryegrass were component fed at approximately a 1:1 grain to forage ratio (DM basis). Forage DM intake was higher for cows receiving solvent soybean meal supplemented grain supplements than those receiving expeller soybean meal (12.2 +/- 2.1 vs. 11.4 +/- 2.2 kg/d), but total DM intake was similar for all diets (22.8 +/- 2.9 kg/d). Fat-corrected milk yield was similar for all diets averaging 37.5, 38.2, 39.1, and 37.6 kg/d for diets 1 to 4, respectively. Rumen fermentation, milk urea nitrogen, and body condition were unaffected by supplements; however, cows fed grain supplement 1 utilized dietary energy more efficiently than cows offered the other dietary treatments. High dietary crude protein concentrations may have limited lactation response to rumen undegradable protein and sugar. 相似文献
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研究发芽大豆富集多肽的培养条件,并以富含多肽的发芽大豆为原料,进行发芽豆乳饮料研制;采用正交试验设计对豆乳饮料配方和稳定剂添加量进行研究。结果表明,采用pH 5.0的柠檬酸缓冲液(CBS)培养大豆发芽5d多肽含量达到最高值,为88.71mg/g;以饮料的感官评定值为指标,优化出的多肽豆乳饮料配方为蔗糖添加量8%、柠檬酸添加量0.025%、牛奶添加量20%。稳定剂添加试验表明:PGA添加量为0.15%、黄原胶为0.05%、CMC为0.05%时饮料的稳定性最佳。大豆发芽改善了豆乳口感,豆乳中多肽含量是未发芽豆乳的2倍,产品色泽乳白,具有豆香味。 相似文献
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Sixty Holstein bull calves were randomly assigned to one of three treatment groups following an initial 3-d colostrum feeding period. They were fed either whole cows' milk or ethanol-extracted or hexane-extracted soy flour in milk replacers to 6 wk of age. These products were used to identify possible causative factors associated with adverse responses to soybean in milk replacers. Average weight gains to 6 wk of age were 13.8, 7.3, and 2.8 kg and mortality was 0/20, 4/20, and 9/20 for calves fed milk, ethanol-extracted soy, and hexane-extracted soy, respectively. Heart rates (beats/min) were increased by the soy flours: 99.1 (ethanol extracted) and 116.3 (hexane extracted) versus 87.6 (milk). There was also an increased respiratory rate (breaths/min) with 67.6 and 61.1 versus 41.6 for the same treatment groups. Intradermal wheal growths verified an allergic sensitivity to the soybean products. Serum prostaglandin F2 alpha was 22% higher in the serum of calves fed the hexane-extracted soy milk replacer than in the serum of calves fed milk. Phenolic compounds in the soybean flour were implicated as possible causative factors in the adverse responses to the soybean milk replacers. Ethanol extraction of the soy flour was more effective than hexane extraction in removing phenolic compounds (2.19 vs. 1.00% phenolics). 相似文献
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豆酸乳是将大豆磨浆后与牛乳混合经乳酸菌发酵而赋予特殊风味的产品,但尚未有仅用嗜酸乳杆菌和两歧双歧杆菌2株菌来发酵益生菌豆酸乳的报道。对碳源、生长促进因子、稳定剂和温度等发酵条件进行优化,实验结果表明:在豆水比为1:8、牛乳含量为30%的豆浆牛乳混合物中添加4.0%的蔗糖、0.3%的葡萄糖、0.6%的低聚果糖、0.8%的BY-H-260,在无菌条件下添加0.005%的嗜酸乳杆菌菌粉和0.015%的两歧双歧杆菌菌粉,在42℃条件下发酵5~5.5 h,酸度可达70~75°T(pH为4.0左右),活菌数可达108cfu/mL级,组织状态良好。 相似文献