海带-黑木耳酸奶的工艺优化研究
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摘要
为了研制营养丰富的功能型保健酸奶,本文以脱脂乳、白糖、海带和黑木耳为主要原料,采用L9(34)正交试验,探讨白糖、海带浆、黑木耳浆和发酵剂的添加量对"海耳"酸奶内外品质的影响,确定其最佳配比。结果表明,最佳工艺参数为:白糖6%、海带浆11%、木耳浆11%、发酵剂4%。由此得到的发酵型"海耳"酸奶各项指标符合要求,且营养丰富,具有独特风味,口感极佳。
In order to develop functional health-helpful yogurt with abundant nutrition, taking skimmed milk,sugar,kelp and black fungus as main raw materials,the effects of sugar,kelp,black fungus and the quantity of starter on the quality of yogurt were studied by L9(34) orthogonal test, and their optimum proportion were determined. The results show that the best technological parameters are 6% sugar, 11% kelp pulp, 11% black fungus pulp,4% starter. Yogurt produced with that technological parameters meets each index requirement,and it has rich nutrition,a unique flavor,a very pleasant taste.
In order to develop functional health-helpful yogurt with abundant nutrition, taking skimmed milk,sugar,kelp and black fungus as main raw materials,the effects of sugar,kelp,black fungus and the quantity of starter on the quality of yogurt were studied by L9(34) orthogonal test, and their optimum proportion were determined. The results show that the best technological parameters are 6% sugar, 11% kelp pulp, 11% black fungus pulp,4% starter. Yogurt produced with that technological parameters meets each index requirement,and it has rich nutrition,a unique flavor,a very pleasant taste.
引文
[1]倪华,方田,陈向凡.海带多糖对高脂饮食性大鼠主动脉一氧化氮合酶和细胞外基质的调节作用[J].中药药理与临床,2016(6):97-101.
[2]吴晓青,吴水华,钟碧萍,王倩文.复方海带多糖袋泡茶的研制[J].食品研究与开发,2017(17):71-74.
[3]郭鸿华.即食海带产品开发及其生产线设计[D].福州:福建农林大学,2017.
[4]包怡红,高培栋.复合黑木耳粉的研制及其体外降脂功效分析[J].东北农业大学学报,2017(7):41-54.
[5]栾淑莹.黑木耳多糖降血脂功能及黑木耳降脂饼干的研究[D].哈尔滨:东北林业大学,2016.
[6]马雅鸽,赵声兰,甫琪森,梁宁利.地木耳酸奶的研制[J].中国酿造,2013(10):138-141.
[7]田宇,郭阳,袁俊芳,孙凯峰,张旭斌,包怡红.黑木耳凝固型酸奶的研制[J].中国乳品工业,2015(9):61-64.
[8]樊晓艳.营养海带酸奶的研究报告[J].当代畜牧,2018(3):51-53.
[9]隋雨婷,李凤林.蛹虫草-黑木耳酸奶工艺优化研究[J].现代园艺,2017(6):10-11.
[10]付荣霞,杨树成,赵婧博.发酵型海带、黑芝麻酸奶冻的研究[J].中国乳品工业,2010,38(4):26-28.
[11]崔福顺,陈艳秋,李铉军.黑木耳保健酸奶的研制[J].食用菌,2008(2):52-53.
[12]李光辉,钟世荣.海带酸奶的制备原理与方法[J].食品科学,2002(2):80-82.
[13]GB 5413.34-2010.食品安全国家标准乳和乳制品酸度的测定[S].
[14]GB 5009.5-2016.食品安全国家标准食品中蛋白质的测定[S].
[15]GB 5413.39-2010.食品安全国家标准乳和乳制品中非脂乳固体的测定[S].
[16]GB 4789.35-2016.食品安全国家标准食品微生物学检验乳酸菌检验[S].
[17]GB 4789.3-2016.食品安全国家标准食品微生物学检验大肠菌群计数[S].
[2]吴晓青,吴水华,钟碧萍,王倩文.复方海带多糖袋泡茶的研制[J].食品研究与开发,2017(17):71-74.
[3]郭鸿华.即食海带产品开发及其生产线设计[D].福州:福建农林大学,2017.
[4]包怡红,高培栋.复合黑木耳粉的研制及其体外降脂功效分析[J].东北农业大学学报,2017(7):41-54.
[5]栾淑莹.黑木耳多糖降血脂功能及黑木耳降脂饼干的研究[D].哈尔滨:东北林业大学,2016.
[6]马雅鸽,赵声兰,甫琪森,梁宁利.地木耳酸奶的研制[J].中国酿造,2013(10):138-141.
[7]田宇,郭阳,袁俊芳,孙凯峰,张旭斌,包怡红.黑木耳凝固型酸奶的研制[J].中国乳品工业,2015(9):61-64.
[8]樊晓艳.营养海带酸奶的研究报告[J].当代畜牧,2018(3):51-53.
[9]隋雨婷,李凤林.蛹虫草-黑木耳酸奶工艺优化研究[J].现代园艺,2017(6):10-11.
[10]付荣霞,杨树成,赵婧博.发酵型海带、黑芝麻酸奶冻的研究[J].中国乳品工业,2010,38(4):26-28.
[11]崔福顺,陈艳秋,李铉军.黑木耳保健酸奶的研制[J].食用菌,2008(2):52-53.
[12]李光辉,钟世荣.海带酸奶的制备原理与方法[J].食品科学,2002(2):80-82.
[13]GB 5413.34-2010.食品安全国家标准乳和乳制品酸度的测定[S].
[14]GB 5009.5-2016.食品安全国家标准食品中蛋白质的测定[S].
[15]GB 5413.39-2010.食品安全国家标准乳和乳制品中非脂乳固体的测定[S].
[16]GB 4789.35-2016.食品安全国家标准食品微生物学检验乳酸菌检验[S].
[17]GB 4789.3-2016.食品安全国家标准食品微生物学检验大肠菌群计数[S].