一种高蛋白风味发酵乳产品的研制

Development of a High Protein Flavor Fermented Milk Product

以牛乳、浓缩乳清蛋白粉、白砂糖等为原料,以嗜热链球菌和保加利亚乳杆菌为发酵剂,经发酵、搅拌制成的一种新型高蛋白产品。通过正交试验设计,以高蛋白风味发酵乳的感官评分为标准,确定产品的最优工艺配方为牛乳添加量88.65%,浓缩乳清蛋白粉添加量3%,白砂糖添加量8%,果胶添加量0.2%,海藻酸丙二醇酯添加量0.15%。在此优化工艺配方条件下,高蛋白风味酸乳的感官评分为95.3分,脂肪含量为2.7 g/100 g,蛋白质含量为6.1 g/100 g,酸度为82°T,乳酸菌数大于1.5×10^(6),未检出致病菌;成品色泽一致、组织细腻、质地均匀、黏稠适宜,是一种营养和美味兼具的高蛋白乳制品。

A new high protein product was prepared by fermentation and stirring with milk,whey protein concentrate and sugar as raw materials,streptococcus thermophilus and Lactobacillus bulbius as starter culture.Through orthogonal experimental design,and taking the sensory score of high-protein flavoured fermented milk as the standard,the optimal technological formula of the product were determined as follows:milk added amount 88.65%,whey protein concentrate added amount 3%,white granulated sugar added amount 8%,pectic added amount 0.2%,and propanediol alginate added amount 0.15%.Under this optimized formulation,the sensory score of high-protein flavoring yoghurt was 95.3 points,the fat content was 2.7 g/100 g,the protein content was 6.1 g/100 g,the acidity was 82°T,the number of lactic acid bacteria was greater than 1.5×10^(6),and no pathogenic bacteria were detected.The finished product had the same color,fine structure,even texture and suitable viscosity.It was a kind of high protein dairy products with nutrition and delicious taste.