酶解米糠制作无糖酸奶的工艺研究

Technology of sugar-free yoghurt using enzymatic hydrolysate of rice bran

以经过稳定化处理的新鲜米糠为原料,用纤维素酶酶解米糠制备米糠酶解液,与甜菊甙A3等辅料一并添加至新鲜牛乳中发酵,制成一种酶解米糠无糖酸奶。其最佳配方为米糠酶解液添加量10%,甜菊甙A3添加量0.08%,羟丙基二淀粉磷酸酯和琼脂按1∶1比例添加量为0.3%。酶解米糠无糖酸奶的最佳发酵工艺条件为发酵温度42℃,发酵时间6 h,保加利亚乳杆菌与嗜热链球菌比例为1∶2,菌种接种量4%。制成的酸奶活菌数达4.8×106CFU/mL以上,色泽乳黄,质地致密,具有柔和的乳香。

The fresh rice bran by stabilizing treamaent was hydrolyzed by cellulase to prepare rice bran hydrolysate, and then it was added to fresh milk with stevioside A3 to prepare rice bran hydrolysate sugar-free yoghurt. The optimum formula was determined and the quality of the products was evaluated. It was proved that the optimum formula were as follows： rice bran hydrolysate 10%, stevioside A3 0.08%, composite stabilizer 0.3% with hydroxy propyl distarch phosphate and agar 1：1. The optimal fermentation conditions were as follows： temperature 42 ℃, time 6 h, inoculum 4% with the ratio of Lactobacillus bulgaricus and Streptococcus thermophillus 1：2. The product had milky color, soft milk aroma and compact texture with the viable count of more than 4.8×10^6 CFU/ml.