硒蛋白对酸奶品质的影响

Effects of Selenoprotein on Quality of Yogurt

将富硒平菇中提取的硒蛋白添加在原料乳中制作富硒酸奶,通过正交试验确定富硒酸奶的最佳因素水平组合,同时对富硒酸奶在冷藏过程中的滴定酸度、黏度、保水性、感官等品质变化进行评价。结果表明,在硒蛋白添加量4%、蔗糖添加量8%、接种量3%、发酵时间6 h条件下,所制作的富硒酸奶感官品质最好;硒蛋白酸奶在冷藏过程中滴定酸度、感官评分都低于对照酸奶,但差异都不显著(P>0.05),保水性显著高于对照酸奶(P<0.05)。说明以硒蛋白为原料的富硒酸奶的开发是可行的。

The yoghurt was made by applied selenoprotein which from Se enriched Pleurotus ostreatus to raw milk, the best proportion of selenoprotein, sucrose, inoculation and fermented time was determined through the orthogonal test, also the indexes of titratable acidity, viscosity, water holding capacity and sensory evaluation were evaluated. The tesuhs showed that the yoghurt had higher sensory scores while with the selenoprotein addition of 4%, amount of sucrose added with 8%, starter inoculation 3%, fermented time 6 h. During the refrigeration, although the titratable acidity and sensory evaluation of selenium enriched yoghurt were lower than the control samples, but not got significance （P 〉 0.05）, the water holding capacity was significant higher than the control （P 〈 0.05 ）. The development of selenium enriched yogurt with selenoprotein as raw materials is feasible.