中国乳业 ›› 2023, Vol. 0 ›› Issue (1): 87-95.doi: 10.12377/1671-4393.23.01.16

• 乳品加工 • 上一篇    下一篇

米渣蛋白水解物对酸奶促发酵及品质的影响

张成, 郭元博, 薛婧, 王芝晓, 龙肇*   

  1. 中南林业科技大学食品科学与工程学院,湖南长沙 410004
  • 发布日期:2023-02-15
  • 通讯作者: *龙 肇（1986-）,女,湖南益阳人,博士,讲师,研究方向为粮油副产物深加工,乳浊体系稳定性。
  • 作者简介:张 成（1996-）,男,山东枣庄人,硕士,研究方向为食品加工技术与品质控制;郭元博（1998-）,男,湖北襄阳人,硕士,研究方向为食品科学与工程;薛 婧（1999-）,女,湖南常德人,硕士,研究方向为食品加工技术与品质控制;王芝晓（2000-）,女,湖南长沙人,硕士,研究方向为粮食油脂及植物蛋白工程。
  • 基金资助:
    基于米糠纤维粒子稳定的Pickering乳液稳定性调控与构效关系研究-湖南省教育厅优秀青年项目（21B0247）

Effect of Rice Residue Protein Hydrolysate on Promoting Fermentation and Quality of Yoghurt

ZHANG Cheng, GUO Yuanbo, XUE Jing, WANG Zhixiao, LONG Zhao*   

  1. College of Food Science and Engineering Central South University of Forestry and Technology,Changsha Hunan 410004
  • Published:2023-02-15

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摘要： [目的] 研究不同水解度下的米渣蛋白水解物对酸奶发酵和品质影响的差异。[方法] 将米渣蛋白水解24 h后的水解产物按1%,2%,3%,4%,5%加入到酸奶发酵基质中,探究不同添加量下的米渣蛋白水解物对酸奶促发酵的影响;并探索最适添加量条件下,不同水解度下的米渣蛋白水解物对酸奶贮藏期间品质的影响。[结果] 添加3%米渣蛋白水解物对酸奶有明显的促发酵效果。米渣蛋白在水解时间（6~36 h）下,随着水解度的提高,水解物对酸奶的促发酵能力增强。米渣蛋白水解24 h得到的水解产物显著提高酸奶的质构特性以及持水能力,赋予酸奶一定的大米香味。[结论] 适宜水解度下的米渣蛋白水解物不仅可以缩短酸奶的发酵时间,而且提高了酸奶贮藏期间的品质。

关键词: 米渣蛋白, 水解度, 促发酵, 质构特性, 持水能力

Abstract: [Objective] To study the effects of rice residue protein hydrolysate on the fermentation and quality of yogurt. [Methods]The hydrolyzed products of rice residue protein hydrolyzed for 24 h were added into yogurt fermentation matrix at the rate of 1%,2%,3%,4% and 5%.The effects of different amounts of rice residue protein hydrolysate on yogurt fermentation were investigated. The effects of rice residue protein hydrolysate under different degrees of hydrolysis on the quality of yogurt during storage were investigated. [Results]Adding 3% rice residue protein hydrolysate had obvious effect on promoting fermentation of yogurt.Under the hydrolysis time （6~36 h）of rice residue protein,with the increase of hydrolysis degree,the ability of hydrolysate to promote fermentation of yogurt was enhanced. The hydrolyzed product of rice residue protein hydrolyzed for 24 h can improve the texture properties and water holding capacity of yogurt,and give yogurt a certain rice flavor. [Conclusion]Rice residue protein hydrolysate with appropriate degree of hydrolysis can not only shorten the fermentation time of yogurt,but also improve the quality of yogurt during storage.

Key words: rice residue protein, degrees of hydrolysis, fermentation, texture properties, water holding capacity

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