添加多孔淀粉的凝固型酸奶工艺研究

以牛奶、蔗糖为主要原料,多孔玉米淀粉为稳定剂,生产凝固型酸奶.对凝固型酸奶的工艺配方进行研究,确定了凝固型酸奶生产的最佳工艺配方为:多孔淀粉0.6%,蔗糖8%,脱脂乳粉2.5%,接种量2%,得到无乳清分离、口感细腻、酸甜适中的凝固型酸奶.实验结果表明,多孔玉米淀粉可作为凝固型酸奶生产的稳定剂,为多孔玉米淀粉在凝固型酸奶中的应用研究提供理论依据.     

颗粒状冷水可溶淀粉对豆类淀粉糊化及凝胶特性影响

研究颗粒状冷水可溶淀粉对绿豆淀粉和豌豆淀粉糊化特性及凝胶特性影响。通过对RVA和TPA数据分析,表明添加颗粒状冷水可溶淀粉后,二种豆类淀粉糊化温度随颗粒状冷水可溶淀粉添加量增加而升高,其峰值粘度、谷值粘度、终值粘度也随添加量增加而呈显著增大趋势;且添加颗粒状冷水可溶淀粉后,二种豆类淀粉凝胶硬度均呈显著下降趋势,而弹性则并未发生明显变化。     

燕麦粉凝固型酸奶的研制

以燕麦粉、纯牛奶为主要原料,市售酸奶作发酵剂,制成具有营养与保健功能的酸奶.通过正交试验筛选出燕麦粉凝固型酸奶的最佳工艺参数及配方:燕麦粉添加量2％,蔗糖添加量5％,加入10％市售酸奶作为发酵剂(均为与纯牛奶的比例),发酵时间6h,发酵温度42℃.此工艺下可生产出具有燕麦营养与风味的酸奶.     

芒果椰浆凝固型酸奶的发酵工艺研究

用芒果与椰浆为原料,研究了芒果椰浆凝固型酸奶的发酵工艺条件。通过考察奶粉添加量、接种量、蔗糖添加量、椰浆添加量、芒果添加量、发酵温度和发酵时间对芒果椰浆凝固型酸奶感官评价的影响,设计正交试验,最后获得了芒果椰浆凝固型酸奶的最佳工艺条件:奶粉添加量14%,接种量3%,蔗糖添加量8%,椰浆添加量10%,芒果添加量10%,发酵温度42℃,发酵时间4 h。     

凝固型绿豆酸奶的研制

以鲜牛奶、绿豆粉和白砂糖为主要原料,以变性淀粉、琼脂为稳定剂,通过对不同配方及工艺条件进行正交试验,确定了凝固型绿豆酸奶的最佳工艺和配方。结果表明,当蔗糖含量为8%,绿豆粉为1.5%,变性淀粉为0.8%,琼脂为0.15%,发酵温度为42℃,制作的凝固型绿豆酸奶品质最佳。     

颗粒状冷水可溶淀粉在番茄酱中的应用

通过颗粒状冷水可溶淀粉制作高黏度番茄酱,验证颗粒状冷水可溶淀粉对食品的改良作用。以固形物含量、黏度和色差为质量指标进行感官评价,分析不同因素对颗粒状冷水可溶淀粉的影响。通过感官实验,番茄酱3个指标由主到次分别为:黏度>固形物含量>色差。通过不同因素下对番茄酱质量指标影响的实验,确定番茄酱工艺条件的最佳组合:每80 mL番茄原酱中添加糖20 g,盐2 g和颗粒状冷水可溶淀粉7%,其产品性质固形物含量为:29%;黏度为21.64 Pa.s;色差为2.15。     

百合凝固型酸奶的研制

采用正交实验的方法,探讨百合在酸奶中的最佳添加量,结果表明最佳工艺配方是:百合9%,接种量3%,蔗糖9%,茵种比为1:1,确定了百合凝固型酸奶的最佳工艺.     

凝固型芒果粒水牛酸奶工艺研究及配方优化

以水牛鲜乳为主要原料,经保加利亚乳杆菌、嗜热链球菌混合发酵,再添加芒果粒生产凝固型水牛酸奶。对凝固型芒果粒水牛酸奶生产工艺进行研究并对相关参数进行优化,筛选出最佳的工艺条件:蔗糖添加量为8%,发酵时间8h,发酵温度44℃,芒果添加量6%。     

凝固型红豆颗粒酸奶的研制

研究了制备凝固型红豆颗粒酸奶的工艺条件。结果表明:红豆浸泡8 h,蒸煮1 h,效果最佳。采用正交实验,确定酸奶的最优配方和发酵条件为:红豆添加量10%,奶粉添加量8%,蔗糖添加量8%,接种量4%(均为质量分数),发酵时间4 h,发酵温度42℃。     

糯米酒制作凝固型酸奶的工艺研究

试验利用糯米酒制作凝固型酸奶,米酒发酵液的最适灭菌条件为95℃、5min,原料奶总固体物最佳含量16%.对蔗糖添加量、米酒发酵液添加量、发酵温度、发酵时间和发酵剂添加量做单因素试验,以米酒酸奶的感官评价为指标,通过正交试验,得出凝固型米酒酸奶最佳工艺组合蔗糖添加量7%、米酒发酵液添加量18%、发酵剂添加量1%、发酵温度42℃、发酵时间4h.其中米酒发酵液添加量对米酒酸奶品质影响显著.     

酸奶菌种冷冻干燥保护剂的筛选研究

本研究采用Plackett-Burman设计法，对蔗糖、麦芽糖、乳糖、果糖、葡萄糖、甘油、甘露醇、山梨醇、可溶性淀粉、明胶、抗坏血酸、谷氨酸钠、L-半胱氨酸盐酸盐以及脱脂奶粉等14种材料对德氏乳杆菌保加利亚亚种和唾液链球菌嗜热亚种冷冻干燥的保护效果进行评价。结果表明：对德氏乳杆菌保加利亚哑种在冷冻干燥中有显著保护作用的是蔗糖、甘油、山梨醇以及脱脂奶粉；而唾液链球菌嗜热亚种有效的冷冻干燥保护剂为甘油、谷氨酸钠和脱脂奶粉。     

糖对颗粒态抗性淀粉形成的影响

抗性淀粉是一种极其重要的功能性食品添加剂。颗粒态抗性淀粉具有不同于传统抗性淀粉的性质，对其研究具有重要意义。本文考察了糖（葡萄糖、果糖、麦芽糖和蔗糖）对颗粒态抗性淀粉形成的影响，得出其最适添加量分别为18％、7％、10％和22％，认为糖在颗粒态抗性淀粉形成过程中充当增塑剂的作用。     

增稠剂的复配对搅拌型酸乳持水性的影响研究

在对果胶、变性淀粉、明胶三种酸乳增稠剂控制搅拌型酸乳持水性单因素试验基础上采用Box-Behnken设计对三种酸乳增稠剂控制搅拌型酸乳持水性进行复配试验。结果表明：三种增稠剂在控制搅拌型酸乳持水性时的单一临界添加量分别为0.2%、0.25%、0.25%;复配时最佳添加量分别为0.06%、0.081%、0.035%,总添加量约为0.183%,此时酸乳持水性取得最大值17.4%。     

一种新型乳饮料的制作工艺

以大米和鲜乳为主要原料生产出一种大米活性乳酸菌饮料,其工艺流程为：先将大米淀粉用双酶法进行酶解,酶解液煮沸后再使其与灭菌的鲜乳混合,经接种乳酸菌发酵制成大米酸乳,再与其他物料调配即可.最佳配方为：50%大米酸乳、7%蔗糖、0.4%复合稳定剂、0.15%乳化剂、0.06%柠檬酸。     

Alternative sweetening of yoghurt

The influence of different sweeteners on the quality of yoghurt was studied using a sucrose sweetened yoghurt as the reference. The alternative sweeteners used were xylitol, sorbitol, fructose, cyclamate and saccharin. The sweeteners were added to the yoghurt either prior to or after incubation. The influence of xylitol and sorbitol were studied more closely by investigating their growth retarding effects on the yoghurt culture. The quality of the yoghurt varieties was evaluated by pH, titratable acidity, viscosity, microbiological quality, sensory properties and storage stability.
All the sweeteners used were suitable for sweetening of yoghurt after incubation. However, saccharin could be used only when mixed with xylitol to cover its disturbing bitter aftertaste when used alone.
Sweetening with sorbitol prior to incubation was problematic. To obtain a suitable sweetness of the yoghurt 15% of sorbitol had to be added. This amount retarded the growth of the yoghurt culture so greatly that no acid, aroma or coagulation was formed in the product. Even a concentration 7% made the yoghurt significantly different from the normal yoghurt. The sweetness of yoghurt prepared with less than 7% of sorbitol is very slight. Consequently, sorbitol is not suitable for use as the only sweetener in pre-sweetened yoghurt. However, its use was possible in combination with sucrose. Xylitol proved to be a good yoghurt sweetener for pre-incubation sweetening, in spite of a slight retarding effect on the growth of the bacteria. At 8% concentration, which was the most preferred, the retarding effect of xylitol was negligible.     

红枣山楂桂圆酸奶的研制

结合红枣、桂圆、山楂和牛奶的有益作用,研制出集营养与保健功能于一体的红枣山楂桂圆酸奶。以牛奶、红枣、桂圆、山楂为原料,以乳酸菌为发酵剂,通过单因素和正交试验确定红枣山楂桂圆发酵乳的制作工艺。试验表明,果汁最佳添加量为15%,蔗糖添加量为7%,接种量为11%,发酵温度45 ℃,发酵时间为5 h,4 ℃后熟12 h。利用此工艺制备的酸奶风味独特,营养丰富,感官评分为95.6分。     

小麦麸皮膳食纤维酸奶初步研制

该研究以小麦麸皮膳食纤维和优质复原乳为主要原料,经乳酸发酵制备一种新型保健酸奶。以产品感官质量和稳定性为评价指标,通过单因素实验,初步确定小麦麸皮膳食纤维保健型酸奶主要原料最佳配比为:奶粉12%,小麦麸皮膳食纤维1%～2%,白砂糖6%,稳定剂淀粉0.5%(或明胶0.5%),草莓香精0.01‰;发酵接种量为3.5%。     

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological,textural and sensory characteristics of reduced‐fat yoghurt

The current study evaluated the impact of octenyl succinic anhydride (OSA)‐esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced‐fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel–Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA‐esterified pearl millet starch functions as a fat replacer in reduced‐fat yoghurt.     

颗粒状冷水可溶淀粉糊性质的研究

在常压下,用醇解法制备了不同溶解度的颗粒状冷水可溶淀粉系列,并对玉米、木薯和马铃薯原淀粉及其不同溶解度的颗粒状冷水可溶淀粉糊的性质进行了研究。试验证明,相对于原淀粉糊,醇解法制备的颗粒状冷水可溶玉米淀粉糊的表观粘度和冻融稳定性有所提高,凝沉性降低;颗粒状冷水可溶木薯和马铃薯淀粉糊的表观粘度、凝沉性和冻融稳定性均降低。三种颗粒状冷水可溶淀粉糊的透明度大大提高,且随着溶解度提高其透明度增大。     

Growth and metabolites production by Penicillium brevicompactum in yoghurt

Penicillium brevicompactum, commonly encountered in the indoor air, is known to produce a mycotoxin, mycophenolic acid (MPA). This mould has been isolated from a wide range of foods; considering that we had previously isolated this species from contaminated yoghurt, in this study we have evaluated its growth in yoghurt sweetened with sucrose, fructose and fructose added with fruit pieces. Fungal growth was evaluated monitoring CO(2) production in the headspace during yoghurt storage at 4+/-1, 8+/-1 and 10+/-1 degrees C throughout 21 days. P. brevicompactum grew well in the samples sweetened with fructose at 8 and 10 degrees C. The addition of sucrose influenced the growth negatively, particularly at 4 degrees C. Volatile Organic Compounds (VOC) and MPA production was determined at 8 degrees C in inoculated and uninoculated yoghurt, as well as in liquid malt extract. Differences in VOC profiles and in MPA production were correlated with the age of the fungus and with the growth medium. This study points out for the first time the early qualitative changes in volatile production patterns of a common indoor mould, grown in yoghurt, as well as the production of MPA during storage at refrigeration temperatures.