在使用乳制品初始培养物冷藏储存期间对酸奶类型发酵大豆饮料的稳定性进行全面研究
Małgorzata Ziarno1, Dorota Zaręba2, Iwona Ścibisz1
1Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Warsaw, Poland.
Frontiers in microbiology
|September 11, 2023
概括
乳制品初始培养可以成功生产酸奶类型发酵大豆饮料. 不同的文化影响饮料的特性,如pH值,质地和碳水化合物含量,为产品开发提供了选择.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 乳制品初始培养广泛用于酸奶等发酵乳制品.
- 豆饮料为发酵产品提供了一个无乳制品的替代品.
研究的目的:
- 评估使用乳制品初始培养来生产酸奶类型发酵大豆饮料的可行性.
- 评估不同初始培养对大豆饮料物理化学性质的影响.
主要方法:
- 用于发酵大豆饮料的16种商业乳制品初始培养物.
- 分析包括酸化动力学,微生物种群,pH值,水容量,质地,碳水化合物和脂肪酸概况.
主要成果:
- 启动培养物显著影响了pH值变化,酸化动力学和微生物种群.
- 冷藏会影响pH值和保持水分的能力;质地在7-21天后稳定.
- 发酵改变了碳水化合物含量,根据使用的起始培养物而有所变化.
结论:
- 商业上可用的乳制品初级培养物可用于制造酸奶类型发酵大豆饮料.
- 开始培养的选择对于定制最终产品的特性至关重要.
- 进一步的研究可以使用乳制品初始培养物优化大豆饮料发酵.
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