开菲尔紫苏粕发酵乳工艺及稳定性研究

Study on Processing and Stability of Perilla Seed Meal Yogurt Using Kefir Grains

为研究和探讨开菲尔紫苏粕发酵酸乳的最优发酵条件,试验以开菲尔为发酵剂对添加紫苏粕酶解液的牛乳进行发酵,采用单因素和正交试验优化发酵工艺参数。结果表明,开菲尔紫苏粕发酵乳最佳发酵工艺为:蔗糖添加量10%、开菲尔接种量10%、紫苏粕酶解液添加量25%、培养时间12 h。在此发酵条件下进一步研究和探讨CMC-Na、蔗糖酯和卡拉胶这三种稳定剂添加量对开菲尔紫苏粕发酵乳稳定性的影响。试验结果表明:开菲尔紫苏粕发酵乳最佳稳定条件为:CMC-Na添加量0.5%、蔗糖脂肪酸酯添加量0.5%、卡拉胶添加量0.07%。

In this experiment, milk added with Perilla enzyme solution was fermented with Kefir as starter cultures. The single factor experiment and orthogonal experimental design were used to optimize fermented process Kefir perilla seed meal yogurt, and the optimal fermented conditions for the yogurt were studied and discussed. The experimental results showed that the optimum fermented process of Kefir perilla seed meal yogurt was 10% sucrose, 10% Kefir inoculum, 25% perilla seed meals enzymatic hydrolysate, and fermented time 12 h. Under these fermented conditions, the effects of the addition amount of CMC-Na, sucrose fatty acid esters and carrageenan recruitment on the stability of Kefir perilla seed meal yogurt were studied. The experimental results showed that the optimum stability conditions of Kefir perilla seed meal yogurt were as follows: 0.5% CMC-Na, 0.5% sucrose fatty acid esters, and 0.07% carrageenan.