牡蛎酸羊奶的工艺优化及其品质分析

Process Optimization and Quality Analysis of Oyster Goat Yogurt

本文以牡蛎和纯羊奶为主要原料,保加利亚乳杆菌、嗜热链球菌和干酪乳杆菌为混合发酵剂,发酵制备牡蛎酸羊奶。以酸度和感官评分为评价指标,在单因素实验的基础上进行正交试验,确定牡蛎酸羊奶的最优发酵工艺,对其基本理化指标和微生物指标进行检测,并结合发酵特性对牡蛎酸羊奶的品质进行分析。结果表明:凝固型牡蛎酸羊奶的最优发酵条件为全牡蛎营养粉添加量8%,蔗糖添加量8%,发酵剂接种量5%,发酵温度42℃,发酵时间8 h。按照最优工艺研制的牡蛎酸羊奶表观粘度值高、持水力强、发酵速度快、乳酸菌活菌数高达109 CFU/mL,其营养价值、菌落总数、质构、滋味均能达到较好的品质水平。

In this paper,oysters and goat milk were selected as the main raw materials,using Lactobacillus casei,Lactobacillus bulgaricus and Streptococcus thermophilus as mixed fermentation strains,to ferment into oyster goat yogurt.Taking acidity and sensory score as evaluation index,orthogonal experiment was carried out on the basis of single factor experiment to determine the optimal fermentation process of oyster goat yogurt,and its basic nutritional index and microbial index were tested,combined with the fermentation characteristics.The results showed that the optimal fermentation conditions for coagulated oyster goat yogurt were 8%oyster nutrient powder,8%sucrose,5%starter inoculation,42℃fermentation temperature and 8 h fermentation time.The oyster goat yogurt developed according to the optimal process had high apparent viscosity value,strong water holding capacity and fast fermentation speed.Furthermore,the number of lactic acid bacteria was as high as 109 CFU/mL,its nutritional value,total number of colonies,texture and taste could reach a higher quality level.