【摘要】 以黑米、黑豆、黑木耳为原料,以木糖醇代替蔗糖,将黑米黑豆黑木耳混合液与牛乳共同发酵,研制一种低糖复合发酵乳,并采用单因素及正交试验优化其发酵工艺条件。结果表明,通过高温烘焙香气试验确定黑米、黑豆烘烤条件分别为160℃烘烤8 min、180℃烘烤10 min。低糖复合发酵乳的最佳工艺条件为黑米∶黑豆∶黑木耳=3∶2∶1(g∶g),黑米黑豆黑木耳混合液∶牛乳=6∶4(V/V),混合菌种(保加利亚乳杆菌∶嗜热链球菌=1∶2)接种量4.0%,木糖醇添加量8%。在此优化工艺条件下,低糖复合发酵乳的感官评分为94.2分,脂肪含量为3.6%,蛋白质含量为5.9%,酸度为79°T,还原糖含量为5.2%,全乳固体为16.1%;乳酸菌数为1.91×106 CFU/g;未检出致病菌,符合相关国家标准。更多还原

【Abstract】 A low sugar compound fermented milk was prepared by using black rice, black beans and black fungus as raw material and using xylitol instead of sucrose. The fermentation conditions were optimized using single factor and orthogonal experiments. The experiment results showed that the roasting conditions of black rice and black beans were determined as temperature 160 ℃ for 8 min and 180 ℃ for 10 min, respectively. The optimum formula was obtained as follows: black rice, black beans and black fungus mix ratio 3∶2∶1(g∶g), black rice, black beans and black fungus mixed juice and milk 6:4(V/V), strain inoculum 4.0%(Lactobacillus bulgaricus and Streptococcus thermophiles 1:2), and xylitol addition 8%. Under the optimal conditions, the sensory score of low sugar compound fermented milk was 94.2, the fat content, protein content, acidity, reducing sugar, whole milk solids,and lactic acid bacteria number were 3.6%, 5.9%, 79°T, 5.2%, 16.1%, 1.91×106 CFU/g, respectively. The pathogen was not detected. The product was in line with relevant national standards.更多还原