鹰嘴豆营养发酵乳生产工艺及产品特性研究

Research on production process and product characteristics of nutritional fermented milk in chickpea

以鹰嘴豆和牛乳为原料,利用SL和LSB复配菌种分别制备鹰嘴豆发酵乳,采用单因素和正交试验,结合感官评定对鹰嘴豆发酵乳的工艺条件进行优化,测定产品的理化性质、流变特性及营养成分,以微生物指标结合感官评定确定产品的货架期。结果表明,以SL为菌种的发酵乳最优工艺为浸泡鹰嘴豆时间5 h,接种量6%,发酵温度43℃,发酵时间8 h;以LSB为菌种的发酵乳最优工艺为浸泡时间5 h,接种量7%,发酵温度44℃,发酵时间10 h。以最优条件制备的两种发酵乳的感官评定分别为92,95分,两种产品的理化指标和流变特性无显著差异。结合感官评定认为LSB菌种制备的发酵乳风味独特、营养丰富、口感清淡,产品的货架期为4℃下21 d。

Chickpeas and milk were used as raw materials,and the chickpea fermented milk was prepared by mixed strains of SL and LSB.The single factor and orthogonal experiment were used,and the processing conditions of chickpea fermented milk were optimized with sensory score.At the same time,the physical and chemical properties,rheological properties and nutritional composition of the product were determined,the shelf life of the product was determined by microbial index and sensory evaluation.The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h,the inoculum doses of 6%,the fermentation temperature of 43℃,and the fermentation time of 8 h.Based on LSB strains fermented milk,the optimal conditions were immersing time of 5 h,the inoculum doses of 7%,fermentation temperature of 44℃,fermentation time of 10 h.With the optimal conditions for the preparation of two kinds of fermented milk,the sensory score were 92 and 95 respectively,and there was no significant difference in physical and chemical indexes and rheological properties between the two products.According to the sensory evaluation,the fermented milk prepared by LSB strain has unique flavor,rich nutrition and light taste.The product shelf life was determined for 21 d under 4℃.