凝固型富锌酸奶研制及其主要品质分析

Development of Set-type Zn-enriched Yogurt and Analysis of Its Main Properties

以富锌的青春双歧杆菌ys01、德氏乳杆菌保加利亚亚种1.1480和嗜酸乳杆菌ysh2混合菌体作为富锌酸奶发酵剂发酵制备富锌酸奶,通过单因素试验和Box-Behnken试验对富锌酸奶的发酵条件进行优化,并考察其主要品质。富锌酸奶最佳发酵条件为:奶粉13%、蔗糖6%、葡萄糖酸锌39.1 mg/kg、变性淀粉1.3%,接种量4.2%、发酵温度41℃、发酵时间6 h。在该条件下,富锌酸奶感官总分为8.9,蛋白质、脂肪、非脂乳固体和乳酸菌数等主要技术指标符合GB19302的相关规定,其有机锌含量为6.2 mg/kg。

Zinc enrichment Bifidobacterium adolescentis ys01,Lactobacillus delbrueckii subsp bulgaricus 1. 1480,and Lactobacillus acidophilus ys2,which serve as the yogurt starter,were utilized to develop zinc enrichment yogurt. The fermentation conditions of zinc enrichment yogurt were optimized by single-factor and Box-Behnken design experiments. Then its main properties were investigated. The best fermentation condition were milk powder of 13%,sugar of 6%,zinc gluconate concentration of 39. 1 mg / kg,modified starch of 1. 3%,inoculum of4. 2%,fermentation temperature of 41 ℃ and cultivation period of 6 h. Under these conditions,the sensory score of the yogurt was 8. 9. The main physicochemical parameters of protein,fat,non-fat milk solids and number of lactic acid bacteria conformed to the relative requirements in national standard GB19302,and the content of organic zinc was 6. 2 mg / kg.