中国乳业 ›› 2022, Vol. 0 ›› Issue (9): 88-94.doi: 10.12377/1671-4393.22.09.18

• 乳品加工 • 上一篇    下一篇

俄罗斯风味红枣枸杞酸奶的研制

邓凯1, 陈文璐2, 何相伟1, 李原野1, 刘妍妍3,*, 孙志刚4, 丛文广4   

  1. 1 黑龙江惠丰乳品有限公司,黑龙江大庆 163319;
    2 山东得益乳业股份有限公司,山东淄博 255086;
    3 黑龙江八一农垦大学食品学院,黑龙江大庆 163319;
    4 黑龙江飞鹤乳业有限公司,黑龙江克东 164800
  • 出版日期:2022-09-25 发布日期:2022-09-30
  • 通讯作者: *刘妍妍（1979-）,女,黑龙江哈尔滨人,硕士,副教授,研究方向为畜产品精深加工。
  • 作者简介:邓 凯（1973-）,男,黑龙江虎林人,本科,研发副总,研究方向为乳制品加工;陈文璐（1996-）,女,黑龙江讷河人,硕士,研究方向为畜产品精深加工;何相伟（1985-）,女,黑龙江哈尔滨人,本科,工程师,研究方向为乳制品加工;李原野（1991-）,女,河北献县人,硕士,中级工程师,研究方向为乳制品加工;孙志刚（1983-）,男,黑龙江齐齐哈尔人,本科,研究方向为畜产品加工;丛文广（1981-）,男,黑龙江齐齐哈尔人,本科,研究方向为畜产品加工。
  • 基金资助:
    功能性液态奶的研制及产业化（2019ZX07B02）

Development of Russian Flavor Jujube and Wolfberry Yoghurt

DENG Kai1, CHEN Wenlu2, HE Xiangwei1, LI Yuanye1, LIU Yanyan3,*, SUN Zhigang4, CONG Wenguang4   

  1. 1 Heilongjiang Huifeng Dairy Co.,Ltd.,Daqing Heilongjiang 163319;
    2 Technology Center,Shandong Deyi Dairy Products Co.,Ltd.,Zibo Shandong 255086;
    3 College of Food Science,Heilongjiang Bayi Agricultural University, Daqing Heilongjiang 163319;
    4 Heilongjiang Feihe Dairy Co.,Ltd.,Kedong Heilongjiang 164800
  • Online:2022-09-25 Published:2022-09-30

PDF (PC)

37

摘要： 目的 以鲜牛乳、红枣、枸杞为主要原料,利用俄罗斯生产的特色菌种进行发酵,探究俄罗斯风味红枣枸杞酸奶的加工工艺。方法 以感官评分和乳清析出率为指标,在单因素试验的基础上,采用正交试验确定混合汁添加量、白砂糖添加量、接种量、发酵温度和发酵时间。结果 俄罗斯风味红枣枸杞酸奶的最佳加工工艺为混合汁20%,白砂糖3%,接种量3%,发酵温度42 ℃,发酵时间4 h。结论 制得的产品呈红褐色,口感软滑,酸甜可口,质地均匀。

关键词: 俄罗斯风味, 红枣, 枸, 酸奶, 加工工艺

Abstract: [Objective] Taking fresh milk,jujube and wolfberry as the main raw materials,and using the characteristic strains from Russia for fermentation,the processing technology of Russian flavor jujube and wolfberry yogurt was developed. [Method] Taking sensory evaluation and whey precipitation rate as indicators,on the basis of single factor tests,the addition amount of mixed jujube and wolfberry juice and sugar,inoculation amount,fermentation temperature and fermentation time were determined by orthogonal test. [Result] The optimal processing technology of Russian flavor jujube and wolfberry yogurt was as follows：the addition of mixed juice was 20%, the addition of sugar was 3%,the starter was 3%,the fermentation temperature was 42 °C,and the fermentation time was 4 h. [Conclusion] The prepared product is reddish-brown,sweet and sour,has a soft and smooth taste,and uniform texture.

Key words: Russian flavor, jujube, wolfberry, yogurt, processing technology

[1] 罗璠,杨丽雪,魏婕,等. 不同原料乳对发酵酸奶品质的影响[J].西南民族大学学报(自然科学版),2018,44(1):14-18.
[2] Buldo P, Sokolowsky M, Hoegholm T.The role of starter cultures on oral processing properties of different fermented milk products[J]. Food Hydrocolloids,2020,114:106571.
[3] Rahmawati I S,Suntornsuk W.Effects offermentation and ftorage on bioactive activities in milks and yoghurts[J]. Procedia Chemistry,2016,18:53-62.
[4] 田其英. 酸奶的研究进展[J].食品与发酵科技,2013,49(1):91-94.
[5] 徐志毅. 肠道正常菌群与人体的关系[J].微生物学通报,2005,32(3):117-120.
[6] Parvarei M M, Fazeli M R, Mortazavian A M, et al.Comparative effects of probiotic and paraprobiotic addition on microbiological,biochemical and physical properties of yogurt[J]. Food Research International, 2020,140:110030.
[7] 田露露. 酸奶发酵促进剂的研究[J].生物化工,2021,7(3):82-86.
[8] Zhang Q,Wang L,Wang Z,et al.Variations of the nutritional composition of jujube fruit ( Ziziphus jujuba Mill.) during maturation stages[J]. International Journal of Food Properties,2020,23(1):1066-1081.
[9] Li J W, Fan L P, Ding S D, et al.Nutritional composition of five cultivars of chinese jujube[J]. Food Chemistry, 2007, 103(2):454-460.
[10] Lu Y, Bao T, Mo J, et al.Research advances in bioactive components and health benefits of jujube(Ziziphus jujuba Mill)fruit[J]. Journal of Zhejiang University-SCIENCE B, 2021, 22(6):431-449.
[11] Wang L,Luo Z,Wang L et al. Morphological,cytological and nutritional changes of autotetraploid compared to its diploid counterpart in Chinese jujube (Ziziphus jujuba Mill)[J]. Scientia Horticulturae,2019, 249:263-270.
[12] 徐琳. 黄芪枸杞复合饮料的研发[J].饮料工业,2020,23(5):37-42.
[13] 孟姣,吕振宇,孙传鑫,等.枸杞多糖药理作用研究进展[J].时珍国医国药,2018,29(10):2489-2493.
[14] Zhao R,Li Q,Xiao B.Effect of Lycium barbarum polysaccharide on the improvement of insulin resistance in NIDDM rats.[J]. Yakugaku Zasshi Journal of the Pharmaceutical Society of Japan,2005,125(12):981.
[15] Hao W L, Chen Z B, Zhao R,et al.Effect of Lycium barbarum polysaccharide on immune function and anti-fatigue of sub-healthy mice[J]. Chinese Journal of Biologicals,2015,28(7):693-697.
[16] Zhu X,Hu S,Zhu L, et al.Effects of Lycium barbarum polysaccharides on oxidative stress in hyperlipidemic mice following chronic composite psychological stress intervention[J]. Molecular Medicine Reports,2015,11(5):3445.
[17] Wang J,Hu Y,Wang D, et al.Lycium barbarum polysaccharide inhibits the infectivity of Newcastle disease virus to chicken embryo fibroblast[J].International Journal of Biological Macromolecules,2010,46(2):212-216.
[18] 张宝善,陈锦屏,李强,等.红枣汁的提取方法[J].食品与发酵工业,2003,29(12):69-73.
[19] 王芳芳,于有伟,符玉芳.红枣黑枸杞复合饮料的配方工艺研究[J].农产品加工,2016(5):30-32.
[20] 张丽芳. 影响双岐南瓜酸奶品质因素的探讨[J].食品与发酵科技,2012,48(1):76-79,91.
[1] 秦璇璇, MarynaSamilyk, 罗杨合. 凝固型风味荸荠发酵酸奶的工艺优化研究[J]. 中国乳业, 2022, 0(9): 108-113.
[2] 邓凯, 何相伟, 李原野, 陈文璐, 栾晶华, 刘妍妍. 褐色凝固型酸奶的制备工艺研究[J]. 中国乳业, 2022, 0(8): 70-76.
[3] 何潼, 余嘉慧, 吴素, 唐霞, 刘成国, 周辉. 外源添加沅江芦笋水提物对发酵酸奶的影响[J]. 中国乳业, 2022, 0(7): 86-91.
[4] 李哲斌. 火龙果果粒谷物酸奶的研制[J]. 中国乳业, 2022, 0(7): 92-96.
[5] 杨伟民, 郑雨竹, 道日娜. 基于消费价值理论的酸奶购买意愿研究及营销启示[J]. 中国乳业, 2022, 0(6): 18-27.
[6] 张凤, 李晓蝶, 余智瑾, 彭磊, 盛军, 赵存朝. 玫瑰微醺酸奶的研制[J]. 中国乳业, 2022, 0(5): 79-83.
[7] 文华英, 贾福晨, 靳玉龙, 张玉红. 西藏传统发酵酸奶源低温乳酸菌的筛选[J]. 中国乳业, 2022, 0(5): 89-95.
[8] 帕热克·爱尼娃尔, 杨润, 阿衣努尔·阿不力孜. 红枣奶酪的加工工艺研究[J]. 中国乳业, 2022, 0(3): 93-97.
[9] 黄娟, 黄燕燕. 不同市售低温巴氏杀菌乳的稳定性研究[J]. 中国乳业, 2022, 0(2): 75-80.
[10] 薛天睿, 李晋. 鲜橙蒲公英风味酸奶的研制[J]. 中国乳业, 2022, 0(2): 100-104.
[11] 庞泽翀, 黄君红. 猴头菇超微粉酸奶的研制及营养成分测定[J]. 中国乳业, 2022, 0(1): 88-93.
[12] 王新, 张居典, 邵景海, 秦平. 胞外多糖对酸奶稳定性的研究[J]. 中国乳业, 2021, 0(9): 125-129.
[13] 刘咏霖, 张可欣. 罗汉果甜苷在酸奶中的代糖作用及其应用前景展望[J]. 中国乳业, 2021, 0(7): 109-113.
[14] 陈怡静, 崔桂友. 苹果葛根凝固型果粒酸奶的研制[J]. 中国乳业, 2021, 0(6): 88-93.
[15] 杨玲玲, 陈亚蓝, 吕瑶怡, 王子伟. 绿茶山药酸奶的研制[J]. 中国乳业, 2021, 0(4): 75-80.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
ISSN 1671-4393
CN 11-4768/S
主管：中华人民共和国农业农村部
主办：中国农业科学院农业信息研究所
地址：北京市海淀区中关村南大街12号
邮编：100081
电话：010-82106772
E-mail：zhgry@caas.cn

版权所有 © 《中国乳业》编辑部