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1、复合果蔬汁益生菌发酵乳的工艺研究※生物工程目品科学2007,Vo1.28,No.09401复合果蔬汁益生菌发酵乳的工艺研究严成(西南科技大学生命科学与J二程学院,四川绵阳621010)摘要:本研究以鲜乳为原料,添加番茄,草莓,橙三种果蔬汁进行乳酸菌发酵.采用正交试验选择最优配方.实验结果表明:①复合果蔬汁最优配方:番茄汁15%,草莓汁20%,橙汁10%,羧甲基纤维素钠0.25%,果胶0.1%:②复合果蔬汁发酵乳的最优配方:鲜牛乳70%,复合果蔬汁20%,酸果奶稳定剂0.25%,果胶0.1%,蔗糖9%,接种3%的乳酸菌菌种(Lb:St=1:1),在43℃恒温条件下发酵3.5h,置于0
2、~4~C的冰箱中冷藏后熟10～12h.所得益生菌果蔬汁发酵乳组织均匀,口感细腻,酸甜适中,具有果蔬特有的滋味和芳香.关键词:复合果蔬汁;鲜奶;乳酸菌StudyonProcessingofCompoundFruitandVegetableJuiceProbioticFermentedYogurtYANCheng(CollegeofLifeScienceandEngineering,SouthwestUniversityofScienceandTechnology,Mianyang621010,China)Abstract:Withmilkasmainmaterialandadding
3、sometomatojuice.orangejuiceandstrawberryjuicetobefermentedwithlaticacidbacteria,theoptimumprocessingtechniquewasestablishedbyorthogonaltest.Theresultshowedthattheoptimumadditionamountoftomatojuicewas15%,strawberryjuice20%,orangejuice10%,CMC-Na0.25%andpectin0.1%incompoundfruitandvegetableformul
4、atheoptimumadditionamountoffreshrnilkwas70%,combinejuice20%,optimuminoculationsizeofL.bulgaricusandStr.thermophilus1:1(Lb'St=l:1)3%,fermentedyogourtstabilizer0.25%,0.1%pectin,canesugar9%incompoundfruitandvegetablejuicewithfermentingtemperature43.Cfor3.5handstoringinthe0～4℃refrigeratorycoldfor8
5、～10h.ThecompoundjuicefermentedITlilkbeveragewasstableanddeliciouswithfruitsweetnessandsoumess.Thefinalproductwasofaclearandspecialtaste.Keywords:compoundfruitandvegetablejuice;freshmilk;Lactobacillus中图分类号:TS252.54文献标识码:A文章编号:1002.6630(2007)09.0401.04收稿日期:2007.07.11作者简介:严成(1963-),男,副教授,硕士研究生,主要
6、从事食品化学与乳制品工艺的教学与科研.聚赖氨酸的能力提高了46.8%.参考文献[3]f4]HOY-T.ISHIZAKIS.TANAKAM.Improvingemulsifyhagactivityofe-polylyshaebyconjungationwi血dexlranthl'OUg}ltheMaiUardreaction[JJ.F0odChem,2000,68:449—455,JUNH,TAKAFLII,S}ⅡN,ICⅢN.eta1.UseofADMEstudiestoconfirmthesafetyofC-polylyshaeasapreservativeinfood[Y].R
7、egulatoryToxicologyandPharmacology,2003,37:328—340.SⅢMAS.Anfimicrobialactionofe—Poly,L,lysine[J].Journalofantibiotics.1984,37:1445,1449.SHIMAS,SAKAIH.Poly—L—lysineproducedbyStreptomycesPartII/.ChemicalStUdies【J】.AgdcBiolChem,1981,45(1I)
