红豆酸奶的研制

以红豆和脱脂奶为原料,发酵生产益生菌红豆酸奶,得到一种新型的酸乳蛋白食品.以益生菌菌数、蛋白质含量、滴定酸度、糖分含量等为考察指标,实验结果表明,红豆酸奶原料的最佳配兑比例为红豆奶:100,6脱脂牛奶=6.4(v/v),嗜热链球菌:青春双歧杆菌=1:2(v/v);调配配方为蔗糖添加量为7%,稳定剂为0.2%海藻酸钠和0.2%CMC.     

添加小球藻和几种低聚糖对益生菌增殖和酸奶品质的影响

研究低聚果糖、水苏糖以及它们和蔗糖的组合对酸奶益生菌增殖的影响,并研究酸奶中添加小球藻粉对酸奶益生菌增殖及酸奶品质改进的影响。选用酵母菌发酵法对小球藻进行脱腥,果胶为稳定剂,发现酸奶制品中单一添加水苏糖和低聚果糖或两者组合都能促进益生菌的生长,而添加小球藻粉对于菌的生长及酸奶的营养和风味较有益。再通过L9(34)正交试验优化小球藻酸奶配方,最后确定较优配方为：10%脱脂奶粉、3%保加利亚乳杆菌和嗜热链球菌(质量比1:1)、5%蔗糖、3%低聚果糖、1%水苏糖及1%小球藻粉。     

乳清酸奶的研制

利用干酪副产物乳清,添加部分大豆蛋白制备发酵酸奶,通过正交试验优化乳清酸奶的配方.结果表明,乳清酸奶的最佳配方为大豆蛋白液浓度为14%,大豆蛋白液与乳清的比例为1:2,加糖量为7%,混合菌种接种量为2.5%,发酵时间为4h.     

凝固型双蛋白酸奶的发酵配方优化

以豆粉、全脂奶粉为主要原料,研制动植物蛋白相结合的凝固型双蛋白酸奶。在单因素试验的基础上采用正交试验方法,以感官评价为主要评价指标优化双蛋白酸奶的发酵配方参数,通过测定酸奶理化指标和微生物指标,最终确定双蛋白酸奶的最佳发酵配方:菌种添加量0.004%,豆乳蛋白与牛乳蛋白比1︰1,蔗糖量6%,稳定剂0.03%。在此最优配方下,酸奶口感细腻,酸甜适中,感官评价最好,乳酸菌数达3.6×10⁸CFU/mL,具有商品化开发的价值。     

蛋白质强化对搅拌型酸奶品质特性的影响

为了研究蛋白质强化对搅拌型酸奶品质特性的影响,以脱脂奶粉(SMP)和乳清浓缩蛋白-80(WPC-80)作为蛋白源,研究了强化不同种类及不同含量(2.7%、3.1%、3.5%、3.9%)的蛋白质强化对搅拌型酸奶感官品质、黏度和持水性的影响。结果表明:用SMP和WPC-80强化原料乳的蛋白质均可提高搅拌型酸奶的感官品质、黏度和持水性;比较同种蛋白源、不同蛋白质强化水平制得的搅拌型酸奶,其组织状态变化明显,风味稍有变化,色泽保持不变;酸奶的黏度和持水性都随蛋白质水平的上升而显著提高。SMP强化蛋白质含量至2.7%时,酸奶的感官品质最好;WPC-80含量则在3.5%时,酸奶的感官品质最好。同一蛋白质水平、不同强化蛋白相比较,WPC-80强化酸奶比SMP有更好的感官品质和更高的持水性,而SMP强化则得到更高的黏度值;从感官评定的黏稠度得分和测得的黏度值对比得出,搅拌型酸奶的黏度并不是越高越好,最佳黏度值在537～712mPa.s之间。实验中搅拌型酸奶的最佳蛋白强化配方为WPC-80强化蛋白质含量3.5%。     

益生菌火龙果酸奶的研发

益生菌酸奶具有良好的保健功能,此外还含有丰富的营养物质。试验以植物乳杆菌菌液单一菌种发酵火龙果酸奶。通过单因素试验和正交试验设计,利用感官评定及质构仪、粘度计等仪器进行质量评定,确定最优配方。最后进行蛋白质、脂肪、酸度等理化指标及微生物指标的测定。结果表明:益生菌火龙果酸奶的最优配方为:火龙果汁12%、白砂糖11%、植物乳杆菌菌液接种量2%,发酵时间为37℃下培养19 h。通过对益生菌火龙果酸奶进行理化检验、微生物指标检验,均符合国家标准,具有更高营养价值。     

酸奶巧克力的研制

为开发一款营养丰富、富含益生菌的新型健康酸奶巧克力，以脱脂奶粉、可可脂、白砂糖粉、冷冻酸奶粉为单因素指标，酸奶巧克力感官评分为响应指标，利用响应面分析法对酸奶巧克力配方进行优化。结果表明，酸奶巧克力的最佳配方为脱脂奶粉添加量18.8%、可可脂添加量37.6%、白砂糖粉添加量12.2%、冷冻酸奶粉添加量31.0%，卵磷脂添加量0.4%。在此优化条件下制作的酸奶巧克力酸甜适中、口感丝滑、质地均匀、表面光滑、富有光泽、感官评分达89.75±1.34分，产品理化与微生物指标均符合国家标准，是一款风味独特的特色产品。产品研发可丰富巧克力的品类，也可为益生菌健康食品开发提供新思路。     

即食大豆蛋白素火腿的研制

以大豆蛋白、植物油脂、淀粉、冰水为主要原料,通过筛选试验确定即食大豆蛋白素火腿制作所需的最佳原料,并以此为基础,通过单因素试验和正交试验优化即食大豆蛋白素火腿配方。结果表明:制作即食大豆蛋白素火腿最佳配方为以料馅总质量为基准,大豆蛋白17%、大豆油19%、木薯变性淀粉6%、冰水58%。以此配方制作的产品,蛋白质含量高、色泽洁白、风味清香、鲜嫩可口。     

圣女果百合搅拌型羊酸奶工艺技术研究

利用鲜羊乳为基料发酵,在传统酸奶发酵剂基础上添加双歧杆菌作为混合发酵剂,添加圣女果、百合混合浆液参与后发酵,通过单因素、正交实验确定搅拌型圣女果百合羊酸奶的优化配方。结果表明:该酸奶最优配方为圣女果和百合的混合浆10%(辅料混合比例为6∶4),蔗糖添加量9%,接种量4%,稳定剂添加量3‰,所得产品富含益生菌,营养丰富,是一种新型羊酸乳制品。     

肉制品加工中的添加剂

1 大豆蛋白的营养及功能 人体需要许多营养才能成长,使健康和正常的身体的功能维持在最佳状态。蛋白质就是其中的一种,大豆蛋白含有人体所必需而自身又不能合成的8种必需氨基酸,其含量也是其它谷物蛋白所不能比拟的,而且在大豆蛋白中矿物质和维生素的含量也较全。     

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the human diet and which could also serve as growth nutrients for probiotic and yogurt starter cultures. In this study, milk supplementation with pulse ingredients is examined as a means to increase the nutritional properties of yogurt and probiotic type beverages. The acid production rate of two yogurt starters (A and B) and two probiotic cultures (Lactobacillus rhamnosus and Lactobacillus acidophilus) was followed in milk supplemented with the following soy and pulse ingredients: pea protein, chickpea flour, lentil flour, pea fibre, soy protein concentrate and soy flour. The pulse ingredients had no negative effect on the acidification trends of the fermented milks. On the contrary, with yogurt culture B, pea fibre, pea protein and lentil flour significantly enhanced the acidification rate. All ingredients used for supplementation improved the acidification rate of probiotic cultures, and the highest effects were obtained with lentil and soy flour. Lentil flour had the lowest pH after 12 h which was significantly lower than the product enriched with the same quantity of skim milk powder. The effect of ingredient supplementation on the microbial composition (ratio of cocci to bacilli) of the yoghurt products was also examined. The ratio of cocci to bacilli was between 1.8 and 2.5 for all supplemented yogurt samples obtained with culture A, and these variations were not judged to be statistically significant (p < 0.05). With yogurt products obtained from culture B, however, there was a higher proportional level of lactobacilli in all supplemented samples, as compared to the milk control; the enhanced growth of the lactobacilli was particularly noted when lentil flour was added to milk.     

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.     

灵芝-白灵菇酸奶配方的优化及其营养成分分析

根据响应曲面法的Box-Behnken试验原理,在单因素实验基础上,设计4因素3水平的响应面实验,对灵芝-白灵菇酸奶的配方进行优化,并测定优化后其产品的乳酸菌数、营养成分和风味物质含量。得到灵芝-白灵菇酸奶的配方:嗜热链球菌与嗜酸乳杆菌的接种比例为1.17∶1,灵芝与白灵菇发酵液的添加比例为2.24∶1,添加量为20%,CMC添加量为0.21%,发酵温度为41℃。添加真菌发酵液的酸奶,其乳酸菌数达到108CFU/mL,显著高于对照酸奶107CFU/mL;酸度和持水力也有所提高,蛋白质降解更充分,氨基酸、胞外多糖含量显著高于对照酸奶,乙醛和丁二酮的含量均高于对照酸奶。     

微射流处理对发酵豆乳流变学特性及微观结构的影响

以添加2%浓缩乳清蛋白的豆乳为原料,经过不同压力的微射流处理后,利用瑞士乳杆菌(Lactobacillus helveticus LH-B02)和干酪乳杆菌(Lactobacillus casei L.casei-01)组合发酵制备发酵豆乳,研究了微射流处理对发酵豆乳流变特性和微观结构的影响。结果表明,豆乳经过微射流处理后,制备的发酵豆乳持水力增大,同时表现出较强的粘弹性以及剪切稀化特性,表观粘度和屈服应力也有所增加,并且随处理压力的增加,这种趋势愈发明显。此外,微射流处理后,发酵豆乳的微观结构中孔隙变小,蛋白之间交联增多,整体呈现出更加均一致密的凝胶网络结构。     

Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

Soy beverage and cows' milk yogurts were produced with Steptococcus thermophilus (ATCC 4356) and Lactobacillus delbrueckii subsp. bulgaricus (IM 025). The drop in pH during fermentation was faster in the soy beverage than in cows' milk, but the final pH values were similar. Yogurts were prepared with a yogurt starter in conjunction with either the probiotic bacteria Lactobacillus johnsonii NCC533 (La-1), Lactobacillus rhamnosus ATCC 53103 (GG) or human derived bifidobacteria. The presence of the probiotic bacteria did not affect the growth of the yogurt strains. Approximately 2 log increases in both L. rhamnosus GG and L. johnsonii La-1 were observed when each was added with the yogurt strains in both cows' milk and the soy beverage. Two of the five bifidobacteria strains grew well in the cows' milk and soy beverage during fermentation with the yogurt bacteria. High pressure liquid chromatography (HPLC) analyses showed that the probiotic bacteria and the bifidobacteria were using different sugars to support their growth, depending on whether the bacteria were growing in cows' milk or soy beverage.     

Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts

ABSTRACT: Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0,1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 °C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P 0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P 0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt.     

TG酶和漆酶对双歧杆菌益生菌酸奶品质的影响

为了比较谷氨酰胺转氨酶(TG酶)和漆酶的添加对双歧杆菌益生菌酸奶感官、蛋白质交联及组织质构变化的影响,测定和分析了两种酶交联益生菌酸奶的游离氨基变化率、感官、质构、表观黏度、蛋白条带及微观结构,并添加阿魏酸改善漆酶酸奶的品质。结果表明:当TG酶用量增加时,TG酶交联酸奶的游离氨基变化率、感官得分和硬度显著增大(p<0.05),胶黏性、粘聚性及表观黏度先增大后减小(p<0.05),内聚性变化不显著(p>0.05),TG酶最佳用量为1.8 U/g;随着漆酶用量的增加,漆酶酸奶游离氨基变化率、感官得分、硬度、内聚性、胶黏性、粘聚性及表观黏度均先增大后减小(p<0.05),漆酶最佳用量为0.3 U/g;添加4.5 mmol/L的阿魏酸明显改善了漆酶交联酸奶的感官、质构及表观黏度;所有待测酸奶中均缺少β-lg条带,TG酶交联酸奶的κ-CN和β-CN条带消失,聚集成了新的蛋白质,而漆酶交联酸奶和阿魏酸+漆酶酸奶与对照及TG酶酸奶相比,分子量在14 kDa的蛋白条带明显变宽;经两种酶交联的酸奶,三维网络结构变得致密,TG酶交联酸奶的胶粒分布更均匀,网络结构更致密,且在漆酶交联酸奶中添加了阿魏酸后,相较于漆酶交联酸奶,蛋白胶束聚集的更紧密,从而得出,不同类型酶对牛奶乳蛋白质交联的催化作用不同,但均可改善酸奶的感官及食用品质。     

Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt

Suitability of soy yogurt as a system for delivering probiotics and other bioactive compounds was assessed by fermenting soy milk using starter culture containing Lactobacillus delbrueckii ssp. bulgaricus Lb1466, Streptococcus thermophilus St1342, and probiotic organisms (Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and Lactobacillus paracasei LAFTI® L26). Fermentations were terminated at different pH of 4.50, 4.55, and 4.60 and metabolic patterns of cultures (viability, proteolytic activity, organic acids production, angiotensin‐converting enzyme (ACE) inhibitory activity) were investigated during 28 d of storage at 4 °C. The presence of probiotics enhanced the growth of L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St134 in soy yogurt in comparison to the control produced by sole yogurt culture. In general, different termination pH had no effect (P > 0.05) on the viability of probiotic organisms that maintained good viability in soy yogurt during cold storage. Higher levels of essential growth factors in the form of peptides and amino acids in soy yogurts may have promoted the growth of L. acidophilus LAFTI® L10, B. lactis LAFTI® B94, and L. paracasei LAFTI® L26. The use of probiotic strains as a part of starter culture in soy yogurt resulted in a substantial increase in in vitro ACE inhibitory activity compared with the control produced by yogurt culture only. This improvement of ACE inhibition in soy yogurt is partly due to higher proteolytic activity of probiotics.     

Improving Acid Production in Soy-Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts

Studies were conducted to further elucidate factors responsible for inability of S. thermophilus and L. bulgaricus yogurt culture to produce lactic acid and flavor in soy-based yogurt made with isolated soy protein and soymilk. Partial replacement of ISP with fresh cheese whey or whey protein isolate, or addition of phosphate and citrate ions resulted in physical stability defects in soy-based yogurt. They also failed to improve acid and flavor development or provide a 1:1 number concentration ratio of the two culture bacteria types. SM-based yogurt had lower acid development than ISP-based yogurt. Addition of commercial sodium caseinate stimulated acid development in SM-based yogurt.     

Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid

ABSTRACT: Yogurt was processed from milk from Holstein cows whose diets were supplemented with soy oil (5%) and/or conjugated linoleic acids (CLA, 1%) to determine the effect of processing and dietary supplementation on CLA and fatty acid composition. Processing and storage for 7 d did not significantly affect CLA or fatty acid composition. CLA contents of milk and yogurt increased 2.8- and 2-fold by soy oil and CLA supplementation, respectively. Contents of saturated fatty acids decreased and trans -octadecenoic acids increased with the soy-oil-supplementation. The addition of CLA to soy-oil-supplemented diets did not significantly affect the CLA and fatty acid composition of the yogurt.