香菇发酵乳饮料的研究
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摘要
以香菇为主要原料,辅以适量乳粉,利用乳酸菌进行发酵,采用单因素和正交试验对香菇发酵乳饮料的加工工艺进行了研究。结果表明,香菇发酵乳饮料的最佳发酵工艺为加乳量为14%,枣汁添加量为6%,接种量为1.5‰,发酵时间为12 h,此条件下发酵液总酸度可达3.98 g/L;调配时最佳配方为香菇发酵原液70%,白砂糖16%,羧甲基纤维素钠0.20%,果胶0.15%,所得香菇发酵乳饮料的风味和稳定性最佳。
Using Lentinus edodes as the main raw material and by adding appropriate amount of milk powder,the processing technology of milk beverage fermented by lactic acid bacteria was explored by single-factor and orthogonal tests. The results show that the optimal fermentation conditions of the fermented milk beverage of Lentinus edodes were amount of milk powder added14%,amount of jujube juice added 6%,inoculation 1.5‰,and fermentation time 12 h.Under these conditions,the total acidity of the fermenting liquor could reach 3.98 g/L. The best formulation for blending was the mushroom fermentation liquor 70%,white sugar 16%,CMC 0.20% and pectin 0.15%,and the fermented milk beverage obtained so had the best flavor and stability.
Using Lentinus edodes as the main raw material and by adding appropriate amount of milk powder,the processing technology of milk beverage fermented by lactic acid bacteria was explored by single-factor and orthogonal tests. The results show that the optimal fermentation conditions of the fermented milk beverage of Lentinus edodes were amount of milk powder added14%,amount of jujube juice added 6%,inoculation 1.5‰,and fermentation time 12 h.Under these conditions,the total acidity of the fermenting liquor could reach 3.98 g/L. The best formulation for blending was the mushroom fermentation liquor 70%,white sugar 16%,CMC 0.20% and pectin 0.15%,and the fermented milk beverage obtained so had the best flavor and stability.
引文
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[2]Michael D K,Robert B B,Michael F H,et al.Generation of potentially bioactive ergosterol-derived products following pulsed ultraviolet light exposure of mushrooms(Agaricus bisporus)[J].Food Chemistry,2012,135(2):396-401.
[3]阮海星,张卫国,付家华.香菇多糖及营养成分分析[J].微量元素与健康研究,2005,22(2):35-36.
[4]刘丽萍.香菇的营养价值及开发利用[J].食品研究与开发,2003,24(3):57-59.
[5]秦俊哲,吕嘉枥,王小龙,等.香菇保健茶的研制[J].食品工业科技,2004,25(3):101-102.
[6]刘丽娜,李静,王安建,等.模糊数学感官评价法优化香菇酥糖的制作工艺[J].包装与食品机械,2017,35(1):6-11.
[7]扶庆权.香菇热狗肠的研制[J].肉类工业,2015(6):1-2.
[8]王莹钰,王雨生,陈海华,等.预处理工艺对香菇酱制作中香菇丁质构参数和感官评价的影响[J].中国食品学报,2014,14(4):145-155.
[9]Debon J,Schwinden E,Petrus J C.Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk[J].Journal of Food Engineering,2010,99(2):128-135.
[10]曹佳璐,张列兵.韩国泡菜乳酸菌研究进展[J].中国食品学报,2017,17(10):184-193.
[11]Furtado M E M,Ramos A M,Lago Vanzela E S,et al.Products of vegetable Origin:A new alternative for the consumption of probiotic bacteria[J].Food Research International,2013,151(2):764-770.
[12]王素珍.乳酸菌与酱油的制造[J].中国调味品,2008,33(5):64-65.
[13]夏霄璇,王博,方芳.乳酸菌强化红茶菌发酵的工艺优化[J].食品与发酵工业,2018,44(11):185-192.
[14]纵伟,张丽华,张沙沙,等.胶体磨处理对鲜枣浆黏度特性的影响[J].郑州轻工业学院学报(自然科学版),2014,29(6):25-27.
[15]田兰英.黑木耳乳酸发酵饮料的研制[D].长春:吉林农业大学,2007.
[16]马泽青.双孢蘑菇乳酸发酵饮料加工工艺研究[D].西安:陕西师范大学,2013.
[17]吴大伟,盖晶,尚鲁东.香菇饮料的研制[J].食品研究与开发,2008,29(1):91-94.
[18]都凤华,田兰英,崔永华,等.黑木耳乳酸发酵饮料的研制[J].食品工业科技,2011,32(5):266-269.
[19]徐月.黑木耳乳酸发酵饮料的工艺优化及生产车间设计[D].大庆:黑龙江八一农垦大学,2015.
[20]崔国庭,李沁沛,王缎,等.红枣多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2017,38(19):203-207.
[21]许月,朱丹,魏文毅,等.响应面法优化黑木耳乳酸发酵工艺[J].中国酿造,2014,33(12):146-150.
[22]冯平平.无花果、山药、枣复合汁乳酸发酵饮料的研制[D].保定:河北农业大学,2015.
[23]韩甜甜,梁治军.杀菌型褐色乳酸菌饮料稳定性的研究[J].饮料工业,2016,19(1):18-21.
[24]Nakamura A,Yoshida R,Maeda H,et al.The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages[J].International Dairy Journal,2006,16(4):361-369.
[25]周新平,权红梅.乳酸菌饮料专用型CMC的应用[J].乳业科学与技术,2004,27(1):20-23.
[26]Mishra S,Mann B,Joshi V K.Functional improvement of whey protein concentrate on interaction with pectin[J].Food Hydrocolloids,2001,15(1):9-15.
[27]姚晶.稳定剂对酸性乳饮料的稳定作用[D].哈尔滨:东北农业大学,2008.
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