开发营养功能性的 Paneer 乳清基酒饮料
Harisha Devi1, Tejinder Pal Singh1, Ruby Siwach2
1Department of Dairy Microbiology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125001 Haryana India.
Journal of food science and technology
|January 27, 2025
概括
帕尼尔 whey 已成功地转化为一个功能性发酵产品,使用开菲尔培养. 这种创新方法为乳制品废物管理提供了可持续的解决方案,并提供了潜在的健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 奶粉是重要的乳制品副产品,经常带来废物管理的挑战.
- 从奶粉中开发增值产品可以提高其经济可行性并减少对环境的影响.
研究的目的:
- 用开培养生物转化paneer乳清成一种功能性发酵产品.
- 为消费者接受度和营养价值优化配方.
- 评估开发产品的物理化学,微生物和功能性质.
主要方法:
- 准备了九种不同的 Paneer 乳清配方,含有不同度的果和精制糖.
- 最可接受的配方 (S-8) 是根据感官评估来选择的.
- 确定了营养分析,pH,酸度,乳糖含量,酒精和二氧化碳水平.
- 评估了抗微生物和抗氧化活性.
- 通过检查大肠杆菌和量化乳酸细菌和酵母来评估微生物稳定性.
主要成果:
- 配方S-8,含有1%的FOS和8%的精制糖,被确定为最可接受的.
- 该产品含有44.24卡路里能量,8.29克碳水化合物,1.51克蛋白质和每100克0.52克脂肪.
- 发酵导致pH值和乳糖含量下降,酸度和乙醇相应增加.
- 该产品表现出显著的抗微生物和抗氧化活性.
- 发酵的帕内尔乳清在冷藏下保持了12天的稳定性,并符合发酵乳制品的微生物标准.
结论:
- 奶粉可以有效地生物转化成一个美味和营养丰富的发酵产品,使用开培养.
- 开发的 Paneer Whey 基开为乳制品废物利用提供了一种可持续的方法.
- 该产品由于其抗氧化和抗微生物特性,显示出有前途的健康益处.
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