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中国精品科技期刊2020
张裕,王颖,李志芳,等. 无糖藜麦发酵乳复合发酵工艺优化及品质分析[J]. 食品工业科技,2021,42(17):209−216. doi: 10.13386/j.issn1002-0306.2021020126.
引用本文: 张裕,王颖,李志芳,等. 无糖藜麦发酵乳复合发酵工艺优化及品质分析[J]. 食品工业科技,2021,42(17):209−216. doi: 10.13386/j.issn1002-0306.2021020126.
ZHANG Yu, WANG Ying, LI Zhifang, et al. Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk[J]. Science and Technology of Food Industry, 2021, 42(17): 209−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020126.
Citation: ZHANG Yu, WANG Ying, LI Zhifang, et al. Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk[J]. Science and Technology of Food Industry, 2021, 42(17): 209−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020126.

无糖藜麦发酵乳复合发酵工艺优化及品质分析

Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk

  • 摘要: 为开发一款具有较高抗氧化能力的无糖藜麦发酵乳,通过单因素实验确定复合菌种发酵比例、木糖醇添加量,并采用响应面法优化无糖藜麦发酵乳的各项发酵工艺参数。结果表明,无糖藜麦发酵乳的最佳工艺为:复合发酵剂比例植物乳杆菌:嗜酸乳杆菌为2:1、木糖醇添加量5%、乳酸菌接种量3%、藜麦浆添加量30%、发酵温度38 ℃、发酵时间8 h,此时发酵乳超氧化物歧化酶(SOD酶)活力最高241.17 U/mL,并且其理化指标和微生物指标均符合国家标准要求。

     

    Abstract: In order to develop a sugar-free quinoa fermented milk with high antioxidant capacity, single factor experiments were used to determine the fermentation ratio of the compound strain and the amount of xylitol added, and the response surface method was used to optimize the various products of the sugar-free quinoa fermented milk. The results showed that the best process for sugar-free quinoa fermented milk were: the compound starter ratio of Lactobacillus plantarum:Lactobacillus acidophilus was 2:1, the amount of xylitol added was 5%, the amount of lactic acid bacteria inoculated 3%, and the addition of quinoa pulp was 30%, the fermentation temperature was 38 ℃, and the fermentation time was 8 h. At this time, the superoxide dismutase (SOD enzyme) activity of fermented milk was the highest at 241.17 U/mL, and its physical and chemical indicators and microbiological indicators meet the requirements of national standards.

     

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