酸奶中添加DHA微胶囊发酵工艺的优化

Optimization of Yogurt Fermentation Process by Adding DHA Microcapsule

[目的]优化添加微胶囊的酸奶发酵工艺,为微胶囊型功能性酸奶的开发提供技术支持。[方法]考察了影响酸奶发酵品质的接菌量、发酵温度、微胶囊与牛奶混合比例、菌种比例等因素,通过酸奶发酵过程中的酸度指标与感官评定分值对产品进行评判。[结果]确定了添加二十二碳六烯酸(DHA)微胶囊的酸奶最佳工艺条件为接菌量3%,发酵温度42℃,微胶囊与鲜乳混合比例在0.10 g/mL,菌种配比为1∶1。[结论]试验所得到工艺适合添加微胶囊酸奶的工业化生产,在实际生产中有一定的推广应用价值。

[Objective] To optimize yogurt fermentation process by adding microcapsule and to provide technical support for development of microcapsule functional yogurt. [ Method ] Factors influencing fermentation quality of yogurt were investigated including inoculation amount, fermentation temperature, mixing ratio of microcapsules and dairy cows, proportion of bacteria. The products were evaluated by acidity index and sensory score during the fermentation process. [ Result] The optimal conditions for yogurt with DHA were as following： inoculation amount 3%, fermentation temperature 42 ℃, mixing ratio 0.10 g/mL, strain proportion 1： 1. [ Conclusion ] In this experiment, the process is suitable for commercial production of microcapsule yogurt, and has a certain promotion value in the industrial production.