维丘尔牛奶酸奶:基于响应表面方法的过程优化和储存研究.
Ammiti Murali Krishna1, Ligimol James1, Athrayil Kalathil Beena1
1Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur, 680651, India and Kerala Veterinary and Animal Sciences University, India.
The Journal of dairy research
|January 13, 2025
概括
这项研究使用响应表面方法 (RSM) 优化了Vechur牛奶酸奶 (VCMY) 的生产,与杂交牛奶酸奶 (CCMY) 相比,实现了更高的质量和保质期. 在冷藏储存期间,优化的VCMY表现出更好的纹理,风味和颜色稳定性.
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
- 发酵技术的发酵技术
背景情况:
- 维丘尔牛奶是一种罕见的土著牛品种,具有增值产品的潜力.
- 优化酸奶生产参数对于质量和消费者接受至关重要.
- 交叉品种牛奶酸奶 (CCMY) 作为对照对比分析.
研究的目的:
- 使用响应表面方法 (RSM) 优化Vechur牛奶酸奶 (VCMY) 的生产参数.
- 在储存过程中评估和比较VCMY和CCMY的物理化学,微生物学,纹理和感觉特性.
- 确立VCMY作为一种罕见的土著牛品种的增值产品.
主要方法:
- 使用响应表面方法 (RSM) 来优化温度,时间和初始培养量.
- 优化的参数:2.15%的注射率,42°C的化温度和4小时的化时间.
- 在室温和冷藏储存 (15天) 期间对VCMY和CCMY进行比较分析,评估各种质量属性.
主要成果:
- 与CCMY相比,优化的VCMY显示出明显较低的协同效应和改善的颜色 (较高的L*,较低的a*,b*).
- 在冷藏期间,VCMY保持了卓越的技术属性,包括较低的酸度,微生物负载和更好的感觉得分.
- 这两种酸奶在室温下迅速腐烂;冷藏15天后的冷藏显示出质量上的显著差异.
结论:
- 与CCMY相比,优化的VCMY生产产生了具有增强技术特性和优越保质期的产品.
- 维丘尔牛奶适合生产高品质的酸奶,为这种罕见品种的牛奶提供增值的手段.
- 这项研究为进一步研究Vechur奶的发酵提供了基础,用于各种乳制品应用.
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