低热量功能性酸奶的研制

本产品针对糖尿病患者、肥胖人群及中老年人的生理特点及营养需要,以鲜牛奶、脱脂奶粉、低聚异麦芽糖为主要原料,用木糖醇和阿斯巴甜代替蔗糖,使酸奶热量降低;通过四因素三水平正交实验确定脱脂奶粉2%,酸奶稳定剂0.5%,木糖醇3.5%,阿斯巴甜0.02%.低聚异麦芽糖、AD粉、铁锌粉以及钙粉的用量,依据中国营养学会每日推荐膳食量的标准得出低聚异麦芽糖3%,AD粉0.05%,铁锌粉0.05%,钙粉0.04%.添加钙粉的最佳时间为乳杀菌后冷却到55℃以下时.     

兰州百合发酵活性双歧酸奶的工艺研究

本文研究了以兰州鲜百合鳞片、鲜牛奶为主要原料,添加蔗糖、低聚果糖、低聚异麦芽糖等辅料,利用双歧杆菌、保加利亚乳杆菌和嗜热链球菌为混合发酵剂,生产活性百合双歧酸奶的加工工艺,对百合浆料液化工艺条件等进行了探讨。试验结果表明,活性百合双歧酸奶的最佳发酵条件为双歧杆菌:保加利亚乳杆菌:嗜热链球菌=2:1:1,工作发酵剂接种量为3%,发酵温度为39±1℃,发酵时间约6～8 h。     

不同益生元对酸奶游离氨基酸及风味的影响

为研究添加不同益生元发酵对酸奶游离氨基酸及风味的影响,以用低聚木糖、低聚异麦芽糖、低聚半乳糖、蔗糖发酵的酸奶为研究对象,在利用乳品综合成分指标分析仪检测蛋白质含量、脂肪含量、非脂乳固体含量等基本营养成分的基础上,利用电子舌技术、高效液相色谱-质谱联用技术对游离氨基酸进行检测,并结合味道强度值、主成分分析法、相关性分析、氨基酸评分进行综合评价。结果表明,添加不同益生元酸奶的蛋白质、脂肪、总固形物、非脂乳固体含量均符合国家标准;各组分间除酸味外,其他风味差异较小,酸味大小依次为:低聚木糖低聚半乳糖低聚异麦芽糖对照组;添加益生元发酵酸奶中共检测出17种游离氨基酸,添加低聚木糖酸奶中总游离氨基酸含量为119.31 mg/g,显著高于其他益生元添加组及对照组,且对照组中总游离氨基酸含量为112.49 mg/g,显著高于低聚半乳糖中的79.48 mg/g,但与低聚异麦芽糖中的108.93 mg/g差异不大;低聚木糖组甜味、鲜味、苦味氨基酸含量显著高于对照组及其他实验组,对照组甜味与苦味氨基酸含量高于低聚异麦芽糖及低聚半乳糖组,低聚半乳糖组各呈味氨基酸含量均最低;各组分氨基酸模式评分值大多数高于氨基酸模式标准值。综合来看,并非全部益生元均会对酸奶发酵产生正向影响,添加低聚木糖酸奶中游离氨基酸含量最高且风味较好。这为益生元酸奶的工业生产过程中基本营养成分及风味调控提供参考。     

活性百合双歧酸奶的加工工艺研究

研究了以百合、鲜牛奶为主要原料 ,添加蔗糖、低聚果糖、低聚异麦芽糖等辅料 ,利用双歧杆菌、保加利亚乳杆菌和嗜热链球菌为混合发酵剂 ,生产活性百合双歧酸奶的加工工艺 ,并对百合浆料液化和脱苦工艺条件等进行了探讨。试验结果表明 ,活性百合双歧酸奶的发酵条件为 ,接入菌种比例 :双歧杆菌∶保加利亚乳杆菌∶嗜热链球菌 =2∶1∶1,工作发酵剂接种量为 3 % ,发酵温度为 3 9± 1℃ ,发酵时间约 6～ 8h。     

莱鲍迪苷A甜味剂在功能性酸奶中的应用研究

用莱鲍迪苷A替代蔗糖后,酸奶的色泽较对照组更白,凝乳状态基本没有发生变化,酸奶凝乳好,表面光滑。但酸奶的持水性能明显下降,在酸奶的表面均出现乳清析出。随着莱鲍迪苷A替代量的增加,酸奶的酸味评分先增加后下降,但普遍低于对照组。同时,酸奶的甜味、苦味和柔和感评分与对照组相比都有所下降。相反地,酸奶的乳香味评分有所上升。当莱鲍迪苷A替代蔗糖后酸奶的各项感官品质普遍下降,综合分析可知莱鲍迪苷A的最优替代量为50%。但是,当替代量为50%时,酸奶的乳清析出比较明显,而且酸甜不和谐,口感不够柔和,如果要用莱鲍迪苷A制作无糖酸奶还需要对其进行复配。在单因素试验的基础上以莱鲍迪苷A、赤藓糖醇、低聚异麦芽糖用量为自变量,酸奶感官、pH、硬度、稠度、黏附性、持水力为响应值,对酸奶复合甜味剂配方进行响应面优化。优化后无糖酸奶的最优配方为:复原乳100mL,莱鲍迪苷A 0.02 g,赤藓糖醇1.809 g,低聚异麦芽糖2.908 g,稳定剂0.1 g,CaCl20.02 g,接种量4 mL。用该配方制作的无糖酸奶色泽洁白,结构均匀细腻,酸甜适宜,口感柔和。     

利用低聚异麦芽糖和果葡糖浆开发新型乳制品

本分别介绍了低聚异麦芽糖和果葡糖浆开发新型乳制品的工艺，及其产品特性和优势。     

添加益生元对复合益生菌枸杞酸奶发酵的影响

研究了木糖醇、菊粉、低聚果糖、低聚异麦芽糖和蔗糖的混合对复合益生菌枸杞酸奶发酵的影响,实验测试了复合益生菌枸杞酸奶的产酸速率、质构、感官、p H值、益生菌菌落数等指标。结果表明:4种益生元成分均对复合益生菌枸杞酸奶的发酵有促进作用,其中6%低聚果糖添加后对益生菌增殖效果最佳,产酸速率最快,发酵出的酸奶口感、质地也较为理想。     

我国低聚异麦芽糖工业生产中存在的问题及发展对策

本文简单介绍了低聚异麦芽糖的概念和性质，回顾了低聚异麦芽糖的研究与发展的历史，分析了国内低聚异麦芽糖工业生产中目前面临的问题，提出了进一步发展低聚异麦芽糖工业的几个建议。     

低聚异麦芽糖核桃乳饮料的研制

对低聚异麦芽糖在核桃乳饮料中的应用进行了研究 ,探讨了低聚异麦芽糖对核桃乳饮料的影响。实验结果表明 ,低聚异麦芽糖的使用 ,增强了饮料的营养保健功能。     

低聚果糖保健酸奶的研制

研究了低聚果糖酸奶的研制方法。将一定量的低聚果糖添加入普通酸奶中,得到一种保健效果更加明显的酸奶制品。     

低聚异麦芽糖在面包中的应用

低聚异麦芽糖具有良好的理化性质．如溶解性好、耐酸、耐热、糊精含量低等，同时还具有促进腩道内有益菌群——双歧轩菌等的增殖、预防龋齿等生理功能，是一种集营养、保健、疗效于一身的功能性低聚糖。研究了商品低聚异麦芽糖的部分理化特性，如甜度、耐酸性、耐热性、可溶性固形物、pH值、水分活度等，并探讨了低聚异麦芽糖在面包中的应用用低泉异麦芽糖产品部分代替蔗糖，应用于面包生产中，不仅质量较好，而且可以生产出新的功能性食品．     

A 100-Year Review: Yogurt and other cultured dairy products

The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health.     

酸浆果保健酸乳的质地及理化性质研究

以蛋白质含量、脂肪含量、pH值、持水力、流变学特性和质构特性为主要测定指标,通过单因素试验,研究了酸浆果浆添加量 对酸乳理化及感官性质的影响。结果表明,酸浆果浆添加量的变化对酸乳的理化及感官性质有明显影响;酸浆果浆添加量为10%的 酸乳样品在5组样品中感官评分最高（94.7分）,各项理化指标均符合发酵乳国家标准;酸乳样品的黏聚性和胶着性分别与硬度具有 显著相关性（P＜0.05）;所酿造的酸浆果保健酸奶呈现均匀的橙黄色,组织细腻,具有酸浆果特有的香味,酸甜爽口。     

Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

The viscoelastic properties provide guidelines to help give meaning to the observations on food products, to relate them to the way in which their structures behave, and to predict or modify their properties. This study analyses the incidence of varying the initial fat content of goat milk on the rheological properties of prepared sour cream. Storage (G′) and loss modulus (G″), as well as complex viscosity (η*) and loss factor values (tan δ), were determined at different initial fat contents in goat milk (3.75%, 4.00% and 4.25%). The experimental data were adapted to Maxwell model. All the prepared samples of sour cream meet national and international microbiological standards, and the initial fat content of goat milk influenced the viscoelastic behaviour of sour cream. Structures with prevalent elastic (G′) behaviour were found, and the product that was prepared from goat milk with 4.00% fat content showed the highest elastic modules. This sour cream exhibited higher firmness and better adherence when compared to the samples that were obtained from 3.75% and 4.25% fat‐content milk. This sample also exhibited the lowest tangent of the phase angle. Sour cream that was prepared from milk with higher fat content (4.00% and 4.25%) exhibited a semi‐solid behaviour along the entire temperature range that was studied. On the contrary, rheological properties of sour cream from 3.75% fat‐content milk tend to increase at temperatures above 333.15 K. The viscoelastic behaviour of sour cream was successfully explained under Maxwell model, while data from dynamic viscosity (η′) were adapted to Arrhenius model. Microstructure analysis to the sample considered as the best (from milk with 4.00% of initial fat content) showed that the protein network presented a rough, open surface with aggregates and wide spaces.     

响应面法优化风味驴乳酸奶发酵工艺的研究

在驴乳中添加牛乳粉制作酸奶,通过单因素试验和响应面优化法研究了风味驴乳酸奶最佳发酵工艺。结果表明,以牛乳粉添加量、发酵温度和发酵时间为自变量,以感官评价为因变量,响应面法优化出风味驴乳酸奶的最佳发酵工艺为：牛乳粉添加量10%、发酵温度42 ℃、发酵时间5.5 h。在此优化条件下,风味驴乳酸奶口感细腻爽滑,酸甜适口,有浓郁的驴乳香味与滋味,感官评分达到92分,与预测值（90.85分）相差较小。产品的理化及微生物指标均符合相关国标要求。     

中国水牛奶理化性状研究

本研究对中国水牛奶的物理性质，化学成分作了系统的测定和分析，同时对中国水牛奶与摩拉水牛奶，中国荷斯坦牛奶的理化性状作了对比分析。结果是：中国水牛奶的总干物质，乳脂肪，乳蛋白质含量均显著高于摩拉水牛奶和荷斯坦牛奶；中国水牛含量比牛奶低，非脂固表物和钙的含量较牛奶高，其它成分含量和物理性状无显著差异。     

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

The current study was based on evaluation of the therapeutic potential (antimicrobial and antidiabetic) of a synbiotic fermented milk product developed by optimising levels of the prebiotic ingredients (fructooligosaccharide and isomaltooligosaccharide). The maximum growth rate (0.27 ± 0.21a cfu/mL) of Lactobacillus acidophilus ATCC^® 4357? was observed with 2.345–2.445% of fructooligosaccharide and 2.53–2.62% of isomaltooligosaccharide. Significant antimicrobial potential of the synbiotic fermented milk was observed against Escherichia coli and Staphylococcus aureus due to the addition of prebiotics. Similarly, the final product also showed 62.9%, 71.5% and 57.0% reduction in blood glucose, urea and creatinine levels, respectively, of diabetic rabbits, when supplemented with 6% of the synbiotic fermented milk. A synbiotic fermented milk product with significant therapeutic potential could be developed using fructooligosaccharide and isomaltooligosaccharide as prebiotic ingredients.     

益智型儿童牛奶配方与工艺的研究

以开发益智型儿童牛奶为目的,在牛乳中添加了有利于智力发育的DHA、牛磺酸,并辅以有助于营养吸收的低聚异麦芽糖,同时对产品的辅料组成、用量及加工工艺进行优化设计,确定了益智型儿童牛奶的配方,使产品具有益智功能的同时,具有良好的口感和稳定性。     

微生物法在原料奶验收中的应用

对微生物法的应用进行了研究。采用对抗生素最敏感的嗜热链球菌为实验菌，从产酸能力和凝乳时间两个因素来检测牛乳中抗生素的残留，并定量得出该嗜热链球菌对青霉素类抗生素的最低检出量为0.04单位。结果表明，该方法操作简便。