| 无乳糖酸乳的制备及与普通酸乳的比较研究 |
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| 引用本文： | 冯永强,贾凌云,胡志和,武文起,朱利民,李雅倩,方晴,程凯丽,赵旭飞.无乳糖酸乳的制备及与普通酸乳的比较研究[J].乳业科学与技术,2018,41(6):12-17. |
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| 作者姓名： | 冯永强 贾凌云 胡志和 武文起 朱利民 李雅倩 方晴 程凯丽 赵旭飞 |
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| 作者单位： | 天津海河乳业有限公司,天津,300402%天津商业大学生物技术与食品科学学院,天津,300134 |
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| 基金项目： | 天津市科技计划项目（17ZXYENC00130） |
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| 摘 要： | 以乳糖残留量为指标，优化无乳糖酸乳的发酵条件，并在相同发酵条件下制备普通酸乳和无乳糖酸乳，比较其感官特性的差异。采用电子眼、电子舌和电子鼻等仪器，评价普通酸乳和无乳糖酸乳的质量差异。结果表明：无乳糖酸乳的最佳发酵条件为在加酶量3.9 U/L、接种量2 U/1 000 kg、43 ℃条件下发酵5.5 h，此时发酵酸乳中的乳糖含量为（0.29±0.07） g/100 mL；普通酸乳和无乳糖酸乳的酸度和黏度指标无显著差异（P＞0.05）；而无乳糖酸乳的乳酸菌数量约为普通酸乳的1.5 倍（P＜0.05）；经主成分
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| 关 键 词： | 乳糖 无乳糖酸乳 感官质量 |
Preparation of Lactose-Free Yogurt and Comparison with Ordinary Yogurt |
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| FENG Yongqiang,JIA Lingyun,HU Zhihe,WU Wenqi,ZHU Limin,LI Yaqian,FANG Qing,CHENG Kaili,ZHAO Xufei.Preparation of Lactose-Free Yogurt and Comparison with Ordinary Yogurt[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2018,41(6):12-17. |
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| Authors: | FENG Yongqiang JIA Lingyun HU Zhihe WU Wenqi ZHU Limin LI Yaqian FANG Qing CHENG Kaili ZHAO Xufei |
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| Institution: | (1.Tianjin Haihe Dairy Co. Ltd., Tianjin 300402, China; 2.College of Biotechnology and Food Science, Tianjn University of Commerce, Tianjin 300134, China) |
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| Abstract: | The objective of this paper was to optimize the fermentation conditions of lactose-free yogurt. The level of
residual sugar was used as response variable. Moreover, lactose-free yogurt and ordinary were prepared under the same
conditions and their sensory characteristics were compared. Also, differences in their instrumental quality characteristics
were assessed using an electronic eye, an electronic nose and an electronic tongue. The results showed that the optimal
fermentation conditions were as follows: lactase dose 3.9 U/L, inoculum size 2 U/1 000 kg, fermentation temperature 43 ℃
and time 5.5 h. The lactose content of the yogurt prepared under the optimized conditions was (0.29 ± 0.07) g/100 mL. The
lactose-free yogurt showed a 1.5-fold increase in lactic acid bacterial count than the ordinary yogurt (P < 0.05), but there was
no significant difference in acidity or viscosity between them (P > 0.05). Principal component analysis (PCA) demonstrated
no significant difference (P > 0.05) in color, aroma or taste. Therefore, compared with the ordinary yogurt, the lactose-free
yogurt had no significant difference in sensory quality. |
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| Keywords: | lactose lactose-free yogurt sensory quality |
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