紫背天葵酸奶发酵工艺优化及保藏特性分析

Optimization of Fermentation Technological and the Characteristic Analysis during Storage of Begonia Fimbristipula Hance Yogurt

以紫背天葵汁为配料,研究紫背天葵酸奶发酵工艺及保藏特性。结果表明,在牛奶中加入体积分数15%的紫背天葵汁,7%蔗糖,接种1∶1混合的保加利亚乳杆菌和嗜热链球菌4%,于41℃发酵5 h,为紫背天葵酸奶发酵工艺。物性指标测定结果表明,紫背天葵汁对产品的硬度、弹性、黏附性等均有较大影响,能提高产品的粘稠性,降低产品乳清析出率,可代替人工合成的稳定剂,增加产品的稳定性。在4℃保藏过程中,紫背天葵酸奶的酸度始终低于常规酸乳,乳酸菌落数高于常规酸乳。添加紫背天葵汁能明显提高酸奶的抗氧化作用,提高酸奶的品质和保健功能。

Begonia Fimbristipula Hance yogurt was made using Begonia Fimbristipula Hance juice as ingredients, optimization of fermentation technological and the quality variety during storage of Begonia Fimbristipula Hance yogurt. The results showed, joins the milk volume fraction 15% Begonia Fimbristipula Hance juice, sugar 7%, 4% of the inoc- ulated with a 1：1 mixture of Lactobacillus bulgaricus and Streptococcus thermophilus, fermentation 5 h at 41 ℃, the technology is feasible. Physical index was determine, effect of Begonia Fimbristipula Hance juice on hardness, elasticity, adhesion of yoghourt, improve the viscous of yoghour, reduce the rate of whey precipitationof yoghour, substitute the synthetic stabilizer. Increase the stability of the product. Compared with the conventional yogurt, Begonia Fimbristipula ttance yoghurt had lower acidity and better sensory quality during 4 ℃. At the same time, Begonia Fimbristipula Hance yoghurt greatly increased the antioxidant of yogurt.