牡蛎酸奶粉制备工艺探讨
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摘要
利用热水浸提方法制备牡蛎液,再与牛奶混合后经乳酸菌发酵成酸奶,通过喷雾干燥制成牡蛎酸奶粉。结果表明,牡蛎与水按1︰1混合后在90℃恒温150 min,提取液可溶性蛋白达5.36 mg/mL。牡蛎提取液与纯牛奶以7︰3比例混合后,分别添加0.15 g/100 g蔗糖脂肪酸酯量、6 g/100 g蔗糖及1.5 g/100 g益生元,接种体积分数4%乳酸菌酸奶在42℃发酵5 h,得到状态均匀的牡蛎酸奶。添加10%麦芽糊精作为干燥载体,喷雾制备得到酸奶粉。其得率为50.96%,水分为3.9%,乳酸菌数量达1.6×10~5 CFU/g,溶解度为87.81%。该牡蛎酸奶粉经溶解后发酵能成为组织状态良好的牡蛎酸奶。
The extracting solution of Crassostrea rivularis was obtained by the hot water. The extracting solution was mixed with milk. After fermentation, the oyster yogurt was produced. The oyster yogurt powder was got through spray drying. The experiment results showed that the content of soluble protein was 5.36 mg/mL under 90 ℃ for 150 min extraction. The oyster extracting solution was mixed with pure milk at a ratio of 7︰3 and added 0.15 g/100 g sucrose fatty acid ester, 6 g/100 g sucrose and 1.5 g/100 g prebiotics, respectively. After inoculation 4% lactobacilli, the oyster yoghurt was obtained after fermentation the mixed solution at 42 ℃ for 5 h. After added 10 g/100 g maltodextrin as dry support, the oyster yogurt power was obtained with the yield of 50.96%. The moisture content, Lactobacilli count and solubility were 3.9%, 1.6×10~5 CFU/g and 87.81%,respectively. After dissolved, the solution of the oyster yogurt power could ferment to be a good yogurt.
The extracting solution of Crassostrea rivularis was obtained by the hot water. The extracting solution was mixed with milk. After fermentation, the oyster yogurt was produced. The oyster yogurt powder was got through spray drying. The experiment results showed that the content of soluble protein was 5.36 mg/mL under 90 ℃ for 150 min extraction. The oyster extracting solution was mixed with pure milk at a ratio of 7︰3 and added 0.15 g/100 g sucrose fatty acid ester, 6 g/100 g sucrose and 1.5 g/100 g prebiotics, respectively. After inoculation 4% lactobacilli, the oyster yoghurt was obtained after fermentation the mixed solution at 42 ℃ for 5 h. After added 10 g/100 g maltodextrin as dry support, the oyster yogurt power was obtained with the yield of 50.96%. The moisture content, Lactobacilli count and solubility were 3.9%, 1.6×10~5 CFU/g and 87.81%,respectively. After dissolved, the solution of the oyster yogurt power could ferment to be a good yogurt.
引文
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[13]甄晓宇,热娜古丽,木沙,等.酸奶喷雾干燥工艺的优化[J].食品工业,2015,36(10):120-123.
[14]王轶钦,刘树兴.酸奶粉的制备和复性条件的优化研究[J].食品科技,2009,34(12):66-70.
[2]赵旭东.牡蛎乳酸菌发酵饮料的制备及稳定性研究[D].湛江:广东海洋大学,2014.
[3]CHUNG I K,KIM H S,KANG K T,et al.Preparation and characterization of enzymatic oyster hydrolysates-added yogurt[J].Journal of the Korean Society of Food Science and Nutrition,2006,35(7):926-934.
[4]KIM S K,BHATNAGAR I,KANG K H.Development of marine probiotics:Prospects and approach[J].Advances in Food and Nutrition Research,2012,65(2):353-362.
[5]曾少葵,骆萧伟,章超桦,等.乳酸菌在牡蛎酶解液中的生长特性及发酵条件优化[J].中国食品学报,2017,17(8):109-118.
[6]LOWRY O H,ROSEBROUGH N J,FARR A L,et al.Protein measurement with Folin phenol reagent[J].Journal of Biological Chemistry,1951,193:256-275.
[7]周兆梅.乳酸菌在绿豆酸奶粉中的应用研究[J].饮料工业,2011,14(7):18-21.
[8]食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016.
[9]食品安全国家标准食品微生物学检验乳酸菌检验:GB478935-2010[S].北京:中国标准出版社,2010.
[10]乳与乳制品卫生标准的分析方法GB/T 5009.46-2003[S].北京:中国标准出版社,2003.
[11]田芸.蜂王浆奶粉制备工艺研究[D].福州:福建农林大学,2012.
[12]赵瑾,许喜林,张勇,等.不同发酵条件对酸奶粉影响的研究[J].食品工业科技,2008,29(11):203-207.
[13]甄晓宇,热娜古丽,木沙,等.酸奶喷雾干燥工艺的优化[J].食品工业,2015,36(10):120-123.
[14]王轶钦,刘树兴.酸奶粉的制备和复性条件的优化研究[J].食品科技,2009,34(12):66-70.