干酪乳杆菌纯种发酵燕麦乳工艺及其产品质量分析

针对目前益生菌发酵乳制品多为混合菌种发酵动物源乳制品的研究现状,本研究以燕麦为主要原料,通过制备纯燕麦乳,酶解,添加20%牛乳和7%蔗糖以及适量乳化剂与稳定剂,组成发酵培养基,以发酵乳制品中选育出的生长繁殖力强,发酵活力高的干酪乳杆菌05-20为试验菌株,研究接种量、发酵温度、发酵时间等单因素对干酪乳杆菌纯种发酵燕麦乳产品质量的影响。采用响应面试验优化干酪乳杆菌纯种发酵燕麦乳产品的工艺条件,分析干酪乳杆菌纯种发酵燕麦乳的产品质量,包括:感官、理化与营养成分、益生菌活菌含量与功能性成分、食品安全性、贮藏稳定性。结果表明:干酪乳杆菌纯种发酵燕麦乳的最适工艺条件为:接种量5.0%,发酵温度37℃,发酵时间5.3 h。该发酵乳呈微黄色,质地均匀细腻,酸甜可口,具有浓郁的燕麦香气和发酵香气,发酵乳活菌数达8.8×108 CFU/mL,滴定酸度49.05°T,蛋白质含量1.76 g/100 g,脂肪含量0.75 g/100 g,必需氨基酸含量占总氨基酸含量的55.92%,不饱和脂肪酸含量约占总脂肪酸含量的79.20%,燕麦β-葡聚糖的含量(92.00±1.29)μg/mL,总酚含量(13.00±0.38)μg/mL,抗消化物质质量分数(19.61±0.02)%,未检测出致病微生物和毒素,保质期为24 d。研究结果为工业化生产以植物蛋白燕麦为主的干酪乳杆菌纯种发酵乳制品提供了理论依据,也为新型益生菌发酵其它植物蛋白乳制品提供了新途径。

Technology of Oat Milk Fermentation by Lactobacillus casei and Product Quality Analysis

In view of the current research status of probiotic fermented dairy products,which are mixed animal strains for fermenting animal source dairy products,this paper uses oats as the main raw material to prepare pure oat milk,enzymatic hydrolysis,adding 20%milk and 7%sucrose and appropriate amount of emulsifier.The stabilizer is composed of a fermentation medium.The Lactobacillus casei 05-20,which is selected from the fermented dairy products and has high growth and fertility and high fermentation activity,is used as a test strain to study the single factors such as inoculum size,fermentation temperature and fermentation time.The effect of Lactobacillus casei pure fermented oat milk product quality,the response surface test was used to optimize the process conditions of Lactobacillus casei pure fermented oat milk product,analyzed and evaluated the quality of Lactobacillus casei pure fermented oat milk product,including:sensory,physical and chemical ingredients,probiotics and functional ingredients,food safety,storage stability.The results showed that the optimum conditions for the fermentation of oat milk by Lactobacillus casei were 5.0%inoculation,37℃fermentation temperature and 5.3 h fermentation time.The fermented milk was yellowish,fine and fine in texture,with rich aroma of oatmeal and fermented aroma,fermented milk live bacteria number reached 8.8×108 CFU/mL,titration acidity was 49.05°T,protein content was 1.76 g/100 g,fat content was 0.75 g/100 g,essential amino acid content accounted for 55.92%of total amino acid content,unsaturated fatty acid content was about 79.20%of total fatty acid content,oatβ-glucan content was(92.00±1.29)μg/mL,total phenol content was(13.00±0.38)μg/mL,anti-digestion mass fraction was(19.61±0.02)%,no therapeutic microorganisms and toxins were detected,and the shelf life was 24 days.It provides a theoretical basis for the industrial production of Lactobacillus casei fermentation with plant protein oats-based dairy products,it also provides a new way for new probiotics to ferment other vegetable protein dairy products.