| 一种通过肠膜明串珠菌发酵的花样奶布丁的研制 |
| |
| 引用本文： | 王国骄.一种通过肠膜明串珠菌发酵的花样奶布丁的研制[J].中国乳业,2022(2):105-109. |
| |
| 作者姓名： | 王国骄 |
| |
| 作者单位： | 乳业生物技术国家重点实验室 |
| |
| 基金项目： | 上海乳业生物工程技术研究中心(19DZ2281400)。 |
| |
| 摘 要： | 目前市售布丁主要是调制型奶布丁,是根据口味差异调制所需配料,加入明胶等凝固而成,虽有一些"半发酵型"的布丁产品,主要是以酸奶为原料进行调制而成,但其凝固成型过程主要依赖于添加的各种稳定剂,无法兼顾到美味、营养和健康.为此,本文研究了一种以脱脂乳和番茄汁为介质、基于肠膜明串珠菌发酵的花样奶布丁,其保留了牛乳中的各种营养物...
|
| 关 键 词： | 肠膜明串珠菌 胞外多糖 番茄汁介质 奶布丁 |
Development of a Patterned Milk Pudding Fermented by Leuconostoc mesenteroides |
| |
| WANG Guojiao.Development of a Patterned Milk Pudding Fermented by Leuconostoc mesenteroides[J].China Dairy,2022(2):105-109. |
| |
| Authors: | WANG Guojiao |
| |
| Institution: | (State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute,Birght Dairy and Food Co.Ltd.,Shanghai 200436) |
| |
| Abstract: | At present,the commercially available puddings are mainly modulated milk puddings,which are made by modulating the required ingredients according to the difference in taste,adding gelatin and other coagulation.Although there are some"semi-fermented"pudding products,which are mainly made from yogurt,their coagulation process still depends on the addition of various stabilizers,which can not take into account the taste,nutrition and health.In this paper,a fermented milk pudding based on Leuconostoc mesenteroides with skim milk and tomato juice as a medium was studied.It retained various nutrients in milk and was rich in various antioxidants derived from tomatoes and there was no need to add food additives such as gelatin and stabilizers.According to the experimental data,it can be seen that Leuconostoc mesentericus had strong reproduction ability in the culture system,fully utilized carbon sources,produced good acid and contained a large amount of dextrantype dietary supplements produced by fermentation.This pudding was nutritious and healthy,which fit the current consumer demand for high-quality foods.In addition,this product took advantage of the texture and water retention characteristics of glucan produced by Leuconostoc mesenteroides fermentation,and increased fun and variety of this product. |
| |
| Keywords: | Leuconostoc mesenteroides EPS tomato juice a fermented milk pudding |
| 本文献已被 维普 等数据库收录！ |
|
