优化酶解水解和发酵处理,以获得具有有利酸度和凝结质感的定型子酸奶
Wenjie Xu1,2, Xinzhu Wu3, Chen Xia1
1Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China.
Foods (Basel, Switzerland)
|January 8, 2025
概括
酶性水解和发酵优化了整个麦酸奶的质量. 最佳的加工提高了质地,酸度和粘度,与改善的麦酸奶的外聚糖化物 (EPS) 生产有关.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 生物技术是生物技术.
背景情况:
- 麦酸奶生产需要优化感官和纹理特性.
- 酶性水解和发酵对于开发出理想的酸奶特性至关重要.
- 整个麦的利用为增强营养和功能性酸奶产品提供了机会.
研究的目的:
- 为了确定麦酸奶的最佳酶解水解和发酵条件.
- 为了研究这些过程对麦酸奶的感觉,纹理和神经质学的影响.
- 为了确定外聚糖 (EPS) 生产与最终产品质量之间的相关性.
主要方法:
- 使用直角和响应表面方法来优化处理参数.
- 酶性水解涉及液化 (α-氨酶) 和糖化 (α-1,4-葡萄糖糖氨酶) 的特定条件.
- 发酵是使用选定的 *Streptococcus thermophilus* 和 *Lactobacillus bulgaricus* 菌株进行的.
主要成果:
- 确定了α-氨酶和α-1,4-葡萄糖糖氨酶的最佳酶解水解条件.
- 特定的 *Streptococcus thermophilus* 和 *Lactobacillus bulgaricus* 菌株被证明是最有效的发酵.
- 优化的工艺产生了具有理想酸度 (73.17°T),凝聚度 (0.51) 和粘度 (1902.67 Pa·s) 的麦酸奶.
- 获得了高的外聚糖 (EPS) 产量 (304.99 mg/L),与改善的凝固质感相关.
结论:
- 酶性水解和发酵在增强麦酸奶的感觉和纹理属性方面发挥着至关重要的作用.
- 已建立的最佳加工条件为生产高质量的麦酸奶提供了一种可行的方法.
- 高排外聚糖 (EPS) 产量是实现麦酸奶所需的质地和质量的关键因素,促进整个麦的利用.
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