无乳糖褐色风味发酵乳的研制-学报杂志社

期刊信息

合肥工业大学（自然科学版），2025年11月，第48卷第11期：1508-1514

DOI: 10.3969/j.issn.1003-5060.2025.11.011

作者信息

李硕倩 $ ^{1} $，陶晗 $ ^{1} $，孙芳芳 $ ^{2} $，丁小玲 $ ^{2} $

(1. 合肥工业大学食品与生物工程学院, 安徽合肥 230601; 2. 新疆石河子花园乳业有限公司, 新疆石河子 832021)

摘要和关键词

摘要: 文章以鲜牛乳为原料, 将现代生物酶解技术和发酵技术相结合制备2组不同工艺的无乳糖、无外源性添加糖的褐色发酵乳, 测定其危害物质量浓度、风味组成和贮藏期的理化性质, 并与市售产品进行质量安全评价对比。结果表明: 2组自制发酵乳的乳糖质量比均低于5 mg/g, 且葡萄糖质量浓度在15~20 g/L之间, 均低于市售产品; 与市售产品相比, 酶解/发酵共混工艺使得发酵乳中5-HMF和3-DG的质量比分别从0.60、85.26 mg/kg降低至0.38、50.67 mg/kg; 3组发酵乳均检测出超过20种风味物质, 市售产品所含的酮类物质较多, 而先酶解后发酵工艺与酶解/发酵共混工艺制备的乳分别富含杂环类和酸类物质; 在4℃贮藏过程中, 2组自制发酵乳的色泽、酸度随着贮藏时间的延长逐渐升高(P<0.05); 3组发酵乳的黏度和Zeta电位在贮藏期间均呈现先升高后下降的趋势, 其中先酶解后发酵工艺制备的发酵乳的Zeta电位值最高。综合来看, 在无添加外源性葡萄糖、稳定剂和添加剂的条件下, 2组自制发酵乳的贮藏品质与市售产品无显著差异, 其健康危害物质量浓度低于市售产品。

关键词: 褐色风味发酵乳；乳糖；美拉德反应；危害物；贮藏品质

Authors

LI Shuoqian $ ^{1} $, TAO Han $ ^{1} $, SUN Fangfang $ ^{2} $, DING Xiaoling $ ^{2} $

(1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Xinjiang Shihezi Huayuan Dairy Co., Ltd., Shihezi 832021, China)

Abstract and Keywords

Abstract: Fresh milk was used to prepare two groups of lactose-free brown fermented milks without exogenous sugar by modern bio-enzymatic digestion and fermentation technologies. The hazardous substance content, flavor composition and physicochemical properties during the storage period were investigated, and a comparative study of quality and safety between self-prepared and commercial products was conducted. The results showed that the lactose content of two self-prepared fermented milks was lower than 5 mg/g, and the glucose content was in the range of 15-20 g/L, both of which were lower than those of the commercial product. Especially, compared to the commercial product, the enzymolysis/fermentation incubation treatment lowered down the values of 5-HMF and 3-DG from 0.60 mg/kg and 85.26 mg/kg to 0.38 mg/kg and 50.67 mg/kg, respectively. In addition, more than 20 flavor substances were detected in the three fermented milk groups. The commercial product contained more ketones while the milks treated by the pre-enzymolysis and fermentation and the enzymolysis/fermentation incubation were rich in heterocyclic and acidic substances, respectively. During the storage period at 4 ℃, the color and acidity of the two self-prepared fermented milks increased with the storage time $ (P<0.05) $. The viscosity and zeta potential of the three fermented milk groups showed a tendency to increase and then decrease during the storage period. The milk treated by the pre-enzymolysis and fermentation exhibited the highest zeta potential value. In conclusion, the storage

Keywords: brown flavored fermented milk; lactose; Maillard reaction; hazards; storage quality

基金信息

兵团财政科技计划资助项目（2022AB004）；新疆生产建设兵团第八师石河子市科技计划资助项目（2023GY08）

合肥工业大学学报(自然科学版)

导航菜单

无乳糖褐色风味发酵乳的研制