【作者】 蒋凯亚；

【导师】 周先汉；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 蜂蜜发酵酸奶是以蜂蜜为主要碳源，脱脂乳粉及大豆分离蛋白为主要氮源，利用乳酸菌发酵制得的一种新型酸奶。本文按照“蜂蜜在发酵过程中的利用情况—蜂蜜发酵酸奶底物的构成与配比研究—大豆分离蛋白部分替代脱脂乳粉发酵工艺可行性研究”的技术路线进行试验研究。将蜂蜜深加工、大豆蛋白开发利用和乳品工业发展相结合，可以缓解我国目前蜜源过剩、奶源不足的问题。蜂蜜发酵试验表明：在氮源充足的条件下，蜂蜜可以被乳酸菌发酵利用；在整个发酵过程中，蜂蜜作为底物之一参与发酵，一直被乳酸菌消耗利用。此外，与普通酸奶相比，由于加入的碳源较多，还原糖转化率有所提高，但凝乳时间相应延迟0.5h。底物构成试验表明：蜂蜜发酵酸奶的最佳底物构成为，蜂蜜8％，脱脂乳粉12％，接种比例杆菌∶球菌=1∶1，接种量2％。此时，可以得到高质量的蜂蜜发酵酸奶，还原糖转化率能达到28％左右。大豆分离蛋白替代脱脂乳粉发酵试验表明：当大豆分离蛋白和脱脂乳粉配比适宜时，该工艺可行。底物配比为，蜂蜜8.4％，脱脂乳粉12％，大豆蛋白添加量为脱脂乳粉添加量的40.1％，接种量2.2％，杆菌∶球菌为1.4。理化和微生物指标均符合GB2746-1999所规定的要求。通过物性仪和感观检测，虽与三鹿酸奶略有差异，但各项指标均符合GB2746-1999所规定的要求。更多还原

【Abstract】 Honey fermentation yoghourt was a new type yoghourt fermented by lactobacillus, which used honey as the main carbon source, and used skim milk and soy protein isolate as the main nitrogen. The article preliminary studied along the technical approach as "the utilization status of honey during the fermenting-the formation of substrates of honey fermentation yoghourt and the best ratio-the feasibility of substituting soy protein isolate for skim milk during the fermenting". To combine the deep processing of honey and the utilization and development of soy protein isolate with the development of dairy industry can mitigate the problem about excess of honey source and insufficiency of milk source.The honey fermentation test showed that lactobacillus can use honey for fermenting when there was enough nitrogen source existed. During the whole curse of fermenting, honey which acted as one of the substrates was used by lactobacillus all the time. Besides, compared with the ordinary yoghourt, the more carbon source addition the high conversion of reducing sugar reached, but the coagulation time would be slowed down about 0.5h.The formation of substrates test showed that the optimal conditions were the honey was 8%, the milk powder was 12%, the proportion of bacterium was 1:1 and the inoculation was 2%. We can get good quality yoghourt under this conditions, and the conversion of reducing sugar can be up to about 28%.The soy protein isolate substituted for skim milk test showed that the technology was feasibility when the proportion of soy protein isolate and skim milk was in order. The formation of substrates was: honey 8.43%, the skim milk 12%, the substitution of soy protein isolate account for skim milk: 40.07%, the inoculation 2.21%, the proportion of bacterium 1.39. The physical and chemical and microorganism inspection all accorded with GB2746-1999.The texture and sensory were no evident differences between honey fermentation soy yoghourt and the sanlu yoghourt which were analysed by texture analysis and sensory analysis.更多还原