食品与发酵工业 >

2022 , Vol. 48 >Issue 7: 97 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028366

研究报告

牦牛乳与豆乳比例、益生菌和浓缩果汁种类对发酵饮料品质的影响

  • 张玉双 ,
  • 代安娜 ,
  • 丁功涛 ,
  • 罗丽 ,
  • 王宝民 ,
  • 刘红娜 ,
  • 丁波
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  • 1(西北民族大学 生命科学与工程学院,甘肃 兰州,730030)
    2(生物医学研究中心中国-马来西亚国家联合实验室(西北民族大学),甘肃 兰州,730030)
    3(甘南牦牛乳研究院,甘肃 兰州,730000)
    4(甘肃绿能农业科技股份有限公司,甘肃 武威,733000)
张玉双本科生和代安娜硕士研究生为共同第一作者(刘红娜副教授和丁波实验师为共同通信作者,E-mail:lhnxbmz@126.com;kelpbo@163.com)

收稿日期: 2021-06-22

  修回日期: 2021-08-10

  网络出版日期: 2022-04-27

基金资助

甘肃省自然科学基金项目(20JR10RA123);中央高校基本科研业务费专项资助项目(31920210135);本科生科研能力训练项目(XBMU21143)

收起

Effects of the proportion of yak milk to soy milk, probiotics and fruit juice concentrate on the quality of fermented beverages

  • ZHANG Yushuang ,
  • DAI Anna ,
  • DING Gongtao ,
  • LUO Li ,
  • WANG Baomin ,
  • LIU Hongna ,
  • DING Bo
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  • 1(College of Life Science and Engineering,Northwest University for Nationalities,Lanzhou 730030,China)
    2(China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest University for Nationalities,Lanzhou 730030,China)
    3(Gannan Yak Milk Research Institute,Lanzhou 730000,China)
    4(Gansu Lvneng Agricultural Science and Technology Co.Ltd.,Wuwei 733000,China)

Received date: 2021-06-22

  Revised date: 2021-08-10

  Online published: 2022-04-27

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摘要

以牦牛乳与豆乳为基质制备发酵饮料,探究二者之间的比例、益生菌种类和浓缩果汁种类对其品质的影响。在发酵结束和4 ℃冷藏21 d期间,对产品的pH、酸度、益生菌活菌数、乳酸、乙酸等参数进行分析,以探究牦牛乳与豆乳质量比例、益生菌(嗜酸乳杆菌LA-5、副干酪乳杆菌LC-01)和浓缩果汁(草莓、梨、桃、蓝莓)的种类对发酵饮料品质的影响。结果表明,益生菌的种类、牦牛乳与豆乳的比例以及添加浓缩果汁的类型对发酵饮料感官品质及益生菌活菌数有显著影响(P<0.05)。综合考虑,以副干酪乳杆菌为益生菌、牦牛乳豆乳质量比为50∶50的处理方式发酵,发酵结束后添加梨浓缩汁并进行冷藏的处理组是工业生产的较佳选择。

关键词： 益生菌; 嗜酸乳杆菌; 副干酪乳杆菌; 牦牛乳; 豆乳

本文引用格式

张玉双 , 代安娜 , 丁功涛 , 罗丽 , 王宝民 , 刘红娜 , 丁波 . 牦牛乳与豆乳比例、益生菌和浓缩果汁种类对发酵饮料品质的影响[J]. 食品与发酵工业, 2022 , 48(7) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.028366

Abstract

To explore yak milk and soy milk ratio (100∶0, 75∶25, 50∶50, 25∶50, 0∶100), probiotics (Lactobacillus acidophilus LA-5, Lactobacillus paracasei LC-01) and fruit juice concentrates (strawberry, pear, peach, blueberry) of different types on the quality of fermented beverages, the pH, acidity, viable probiotic bacteria count, lactic acid, acetic acid and other parameters of fermented beverages at the end of fermentation and the period of refrigeration(4 ℃, 21 d)were analyzed. The results showed that the type of probiotics, the ratio of yak milk to soy milk, and the type of concentrated juice had a significant impact on the sensory quality of fermented beverages and the number of viable probiotics (P<0.05). The optimal formulation was L.paracasei LC-01 as the probiotics with the yak milk to soymilk ratio of 50∶50, hoping to provide a theoretical basis for the preparation and industrial development of new fermented beverages.

Key words： probiotic; Lactobacillus acidophilus; Lactobacillus paracasei; yak milk; soy milk; fermentation beverage

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