食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 111 - 119

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036694

研究报告

凝固型脱皮亚麻籽仁发酵乳的研制及贮藏稳定性研究

  • 梅琴琴 ,
  • 董思远 ,
  • 范文静 ,
  • 黄剑波 ,
  • 黄桂东 ,
  • 钟先锋
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  • 1(佛山科学技术学院 食品科学与工程学院,广东 佛山,528000)
    2(广东产品质量监督检验研究院,广东 佛山,528000)
第一作者：硕士研究生(钟先锋教授为通信作者,E-mail:422253110@qq.com)

收稿日期: 2023-07-07

  修回日期: 2023-08-26

  网络出版日期: 2024-08-02

基金资助

国家自然科学基金项目(32072198,42006125,32101926);广东省自然科学基金项目(2021B1515120042,2023A1515012536,2022A1515140021);广东省教育厅项目(2020ZDZX1046,2020ZDZX1029,2021KCXTD034,2018GXJK198)

收起

Study on the development and storage stability of solidified dehulled flaxseed fermented milk

  • MEI Qinqin ,
  • DONG Siyuan ,
  • FAN Wenjing ,
  • HUANG Jianbo ,
  • HUANG Guidong ,
  • ZHONG Xianfeng
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  • 1(School of Food Science and Engineering,Foshan University, Foshan 528000, China)
    2(GuangDong Testing Institute Of Product Quality Supervision, Foshan 528000, China)

Received date: 2023-07-07

  Revised date: 2023-08-26

  Online published: 2024-08-02

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摘要

该研究以脱皮亚麻籽仁原浆和全脂牛奶为主要原料,通过单因素试验和响应面法对脱皮亚麻籽仁发酵乳的发酵工艺进行优化,并对其贮藏稳定性进行研究。结果表明,凝固型脱皮亚麻籽仁发酵乳最佳制备工艺条件为:脱皮亚麻籽仁原浆与全脂牛奶的体积比3∶7、蔗糖添加量74 g/L、发酵剂添加量2.3 g/L、β-环糊精添加量2.0 g/L、发酵温度42 ℃、发酵时间8 h。另外在此优化条件下,贮藏21 d后发酵乳的可滴定酸度为84 °T、pH 4.3、持水力为84.03%、活菌数为2.44×108 CFU/g,硬度为1.07 N、弹性为0.63 mm、咀嚼性为0.45 N、黏性为0.71 N、内聚性为0.66。其凝固型发酵乳色泽乳白、质地均匀一致、无乳清析出,具有亚麻籽的香气且稳定性良好,所得结果为植物基发酵乳的发酵工艺及贮藏特性评价提供研究思路和数据参考。

关键词： 脱皮亚麻籽仁; 牛奶; 发酵乳; 质构特性; 贮藏稳定性

本文引用格式

梅琴琴 , 董思远 , 范文静 , 黄剑波 , 黄桂东 , 钟先锋 . 凝固型脱皮亚麻籽仁发酵乳的研制及贮藏稳定性研究[J]. 食品与发酵工业, 2024 , 50(14) : 111 -119 . DOI: 10.13995/j.cnki.11-1802/ts.036694

Abstract

In this study, the fermentation process of dehulled flaxseed fermented milk was optimized by single factor test and response surface method, and its storage stability was studied by using dehulled flaxseed pure milk and whole milk as the main raw materials.The results showed that the optimum preparation conditions of solidified dehulled flaxseed fermented milk were as follows:the volume ratio of dehulled flaxseed pure mike to whole milk was 3∶7, the sucrose addition was 74 g/L, the fermentation agent was 2.3 g/L, the β-cyclodextrin addition was 2.0 g/L, the fermentation temperature was 42 ℃, the fermentation time was 8 h.In addition, under the optimized conditions, the titratable acidity of fermented milk after 21 days of storage was 84 °T, pH 4.3, water holding capacity was 84.03%, viable count was 2.44×108 CFU/g, hardness was 1.07 N, elasticity was 0.63 mm, chewiness was 0.45 N, viscosity was 0.71 N, cohesiveness was 0.66.The coagulated fermented milk was milky white in color, uniform in texture, no whey precipitation, had the aroma of flaxseed and good stability.The results provided research ideas and data reference for the fermentation process and storage characteristics evaluation of plant-based fermented milk.

Key words： dehulled flaxseed; milk; fermented milk; texture properties; storage stability

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