【摘要】 以新鲜生牛乳为原料,通过添加膳食纤维——细菌纤维素(Bacterial Cellulose, BC),发酵制备出了BC酸乳.以分层时间和感官评价分数为指标,采用单因素实验及正交试验,研究了发酵乳含量、BC添加量、稳定剂种类及加量等因素对BC酸乳制备的影响.同时,还研究了环境应力对BC酸乳稳定性能的影响.实验结果表明:BC酸乳的最佳制备工艺为发酵乳含量35%、BC添加量3%、复配稳定剂CMC/黄原胶=1∶1、复配稳定剂加量0.5%;此外,酸乳中的酪蛋白可与BC以非共价作用形成互穿三维网络结构,从而稳定酪蛋白,使得酸乳沉淀率下降、稳定性提高.因此,BC可以作为稳定剂应用于膳食纤维酸乳的制备,其对于酸乳品质具有良好的改善作用.更多还原

【Abstract】 BC yoghurt is prepared by fermenting fresh raw milk as raw material and adding dietary fiber-Bacterial Cellulose(BC).Taking stratification time and sensory evaluation score as indicators,univariate experiments and orthogonal experiments were carried out to study the optimization of the preparation process of BC yogurt by factors such as fermented milk content,BC addition amount,stabilizer type and addition amount.At the same time,the effect of environmental stress on the stability of BC yogurt was also studied.Experimental results show that:the optimal preparation process of BC yogurt was determined as fermented milk content of 35%,BC addition amount of 3%,compound stabilizer CMC/xanthan gum=1∶1,compound stabilizer added 0.5%; In addition,casein in yoghurt can form a three-dimensional network structure with non-covalent interaction with BC,thereby stabilizing casein,resulting in a decrease in the precipitation rate of yogurt and an increase in stability.Therefore,BC can be used as a stabilizer in the preparation of dietary fiber yoghurt,which has a good improvement effect on the quality of yoghurt.更多还原