水牛奶发酵乳工艺技术的研究

Study on the Processing Technology of Buffalo Fermented Milk

针对水牛奶脂肪含量高、蛋白质颗粒大,易导致水牛奶产品质地较硬、细腻度差、酸香味不足等问题,本文通过单因素试验和Box-Behnken中心组合设计筛选了水牛奶发酵乳的发酵剂和工艺配方,并对产品理化和卫生安全指标进行了检测。结果表明,保加利亚乳杆菌:嗜热链球菌:植物乳杆菌=2:1:3、菌种添加量4%、糖添加量8%、发酵时间6h时,水牛奶发酵乳的组织细腻,呈均匀乳白色,酸香味浓郁且具有丰富的营养价值,脂肪含量达到4.04%,蛋白质含量达到3.31%,乳酸菌含量为3.3x107CFU/m L,卫生指标符合标准。本研究旨在为水牛奶发酵乳生产加工提供参考依据。

Buffalo milk contain and low acidity. In this paper, si high fat and protein, it is easy to cause the texture such as hard texture, poor fineness ngle factor test and box-behnken center combination design were used to screen the fermentation and technological formulation of the fermented milk, and to test the physical and chemical and hygienic safety indicators. The results showed that when the ratio of lactobacillus Bulgarian, thermophilic streptococcus and bacilli of the plant = 2：1：3, the bacterial species added amount of 4%, sugar added amount of 8%, fermentation time for 6h, the buffalo fermented milk was with rich nutrition value, fat content was 4.04%, protein content was 3.31%, lactobacillus content was 3.3 × 107CFU/mL, the index of microorganism was tip to the standard. The study provides a reference basis for the production and processing of buffalo fermented milk.