| 开菲尔紫苏粕发酵乳工艺及稳定性研究 |
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| 引用本文： | 田海娟,谢黎明,覃明月,张传智,朱珠.开菲尔紫苏粕发酵乳工艺及稳定性研究[J].食品工业,2019(1):5-9. |
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| 作者姓名： | 田海娟 谢黎明 覃明月 张传智 朱珠 |
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| 作者单位： | 吉林工商学院粮油食品深加工吉林省高校重点实验室;吉林工商学院粮食学院 |
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| 基金项目： | 粮油食品深加工吉林省高校重点实验室重点项目 |
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| 摘 要： | 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%。
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| 关 键 词： | 开菲尔 紫苏粕 发酵乳 稳定性 |
Study on Processing and Stability of Perilla Seed Meal Yogurt Using Kefir Grains |
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| TIAN Haijuan,XIE Liming,QIN Mingyue,ZHANG Chuanzhi,ZHU Zhu.Study on Processing and Stability of Perilla Seed Meal Yogurt Using Kefir Grains[J].The Food Industry,2019(1):5-9. |
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| Authors: | TIAN Haijuan XIE Liming QIN Mingyue ZHANG Chuanzhi ZHU Zhu |
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| Affiliation: | (Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College (Changchun 130507);Branch of Food Engineering, Jilin Business and Technology College (Changchun 130507)) |
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| Abstract: | TIAN Haijuan;XIE Liming;QIN Mingyue;ZHANG Chuanzhi;ZHU Zhu(Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College (Changchun 130507);Branch of Food Engineering, Jilin Business and Technology College (Changchun 130507)) |
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| Keywords: | Kefir perilla meal fermented milk stability |
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