富含玉米麸皮阿魏酸糖酯和双歧杆菌的乳酸菌饮料品质控制

Quality Control on Lactic Acid Beverage Added Ferulic Acid Sugar Esters from Corn Bran

目的:以玉米麸皮阿魏酸糖酯、脱脂牛乳及绵白糖为原料,利用直投式发酵剂制作富含双歧杆菌和阿魏酸糖酯的乳酸菌饮料。方法:研究玉米麸皮阿魏酸糖酯、绵白糖、脱脂乳、发酵时间、稳定剂CMC的添加量对成品乳酸菌饮料品质的影响。结果:通过正交试验等得到最佳工艺条件:原料脱脂乳添加量40%,绵白糖添加量为原料脱脂乳添加量的12%,玉米麸皮阿魏酸糖酯添加量0.048%,CMC添加量0.2%,发酵温度42℃,发酵时间10 h,双歧杆菌直投式发酵剂添加量1g∶1L产品。结论:在最佳工艺条件下获得营养丰富、酸甜适宜的乳酸菌饮料;与空白产品比较,添加玉米麸皮阿魏酸糖酯的产品双歧杆菌数大量增加。

The Lactic acid beverage is a novel fermented dairy product which is prepared with ferulic acid sugar esters from corn bran, raw skim milk, sugar and together with ready-to-use yoghurt starter. The influence of the amount of ferulic acid sugar esters, raw skim milk, sugar, the starter, fermentation temperature on the quality of the beverage were developed in this paper. The optimum conditions were determined by orthogonal test and the nutritional components of the Lactic acid beverage including Bifidobacteria were investigated finally. It was shown that the amount of ferulic acid sugar esters from corn bran was 0.048%, the amount of raw skim milk was 40%, the amount of sugar was 12%, and the ratio of ready-to-use yoghurt stater to final product was 1g∶1L. Under these conditions, the Lactic acid beverage under fermentation temperature of 42 ℃ for 10 h with abundant nutrition, sour-sweet taste and unique flavor was obtained.Experiments showed that compared with control group, the count of Bifidobacteria in final products increased significantly.