现代食品科技2024，Vol.40Issue(3)：153-162,10.DOI:10.13982/j.mfst.1673-9078.2024.3.0411
刺梨发酵乳的制备及其理化性质
Preparation and Physicochemical Properties of Roxburgh rose Yogurt
摘要
Abstract
Roxburgh rose is rich in nutrients such as polysaccharides and vitamin C as well as superoxide dismutase(SOD),and has the potential to reduce the risk and incidence of chronic diseases.In this study,Lactobacillus delbrueckii DMLD-H1(H1)and Streptococcus thermophilus DMST-H2(H2)were selected as the fermentation starters.By optimising the strain ratio,inoculation amount and the addition amount of Roxburgh rose juice,the optimal fermentation process for preparing Roxburgh rose yogurt was established.The physicochemical properties of the resulting Roxburgh rose yogurt were then compared with those of the yogurt produced using commercial strains.The results showed that the optimal fermentation conditions for Roxburgh rose yogurt were as follows:H1:H2=1:2;inoculation amount,1.0×107 CFU/mL;addition amount of Roxburgh rose juice,0.06 g/mL.The pH value of the Roxburgh rose yogurt obtained under such conditions was 4.47,with its acidity being 76.78 °T,and the water-holding capacity being 32.94%.From such a yoghurt,11 volatile substances were isolated,and the relative molecular masses of proteins were mainly in the range of 22～38 ku.The pH value of the yogurt decreased to 3.89 and the viable bacterial count was 1.1×108 CFU/mL after 4 weeks of post-acidification.After comparison with the commercial yogurt,it was found that the Roxburgh rose yogurt was able to inhibit yoghurt's post-acidification,improve the water-holding capacity,and increase the casein protein content of the yogurt;however,the Roxburgh rose may affect the original flavour substances in the yogurt.The study provides a theoretical basis for the development of a new type of Roxburgh rose yogurt and a reference for the development of new functional yogurts.关键词
刺梨/发酵乳/保加利亚乳杆菌/嗜热链球菌Key words
Roxburgh rose/yogurt/Streptococcus thermophilus/Lactobacillus delbrueckii引用本文复制引用
杨曦澜,董洁怡,刘佳玥,刘冬梅..刺梨发酵乳的制备及其理化性质[J].现代食品科技,2024,40(3):153-162,10.基金项目
广州市科技计划项目(20212100007 （）
201903010015) （）
国家级大学生创新创业训练项目(202210561135) （202210561135）
