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乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (6): 6-8.DOI: 10.15922/j.cnki.jdst.2012.06.002

• 基础研究 • 上一篇    下一篇

发酵乳清抗氧化活性及在冰淇淋中的应用

魏涛涛; 刘晓夏; 张胡; 马玲; 李进军; 丁红梅   

  1. 山西农业大学食品科学与工程学院,山西太谷,030801%江苏省徐州市绿健乳业有限公司乳品厂,江苏徐州,221006
  • 出版日期:2012-12-30 发布日期:2022-06-30
  • 基金资助:
    2012年山西省大学生科技创新立项项目

Antioxidant Activity of Fermented Whey and Application in Ice Cream

WEI Tao-tao1，LIU Xiao-xia1，ZHANG Hu1，MA Ling1,*，LI Jin-jun2，DING Hong-mei2   

  1. (1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China； 2. Plant of Lüjian Dairy Co. Ltd., Xuzhou 221006, China)
  • Online:2012-12-30 Published:2022-06-30

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摘要： 以还原力为指标，对经过唾液链球菌嗜热亚种cH9、保加利亚乳杆菌德氏亚种LB和植物乳杆菌LPC-37联合发酵后的乳清抗氧化活性进行研究。结果表明：CH9＋LB和LPC－37比例2：1、接种量3％、发酵时间10h的条件下还原力达到最大，在此条件下发酵的乳清在冰淇淋浆料中添加20％时感官评分最高，而添加量为25％时膨胀率达到最大。

关键词: 乳清; 发酵; 还原力; 冰淇淋

Abstract: In this study, process conditions for the fermentation of whey with Streptococcus salivarius subsp. thermophilus CH9, Lactobacillus delbrueckil subsp. bulgaricus LB and Lactobacillus plantarum LPC-37 together were optimized to obtain maximum reducing power of fermented whey. The optimum fermentation conditions were determined as follows: 2:1 of CH9 plus LB-to-LPC-37 ratio, 3% of inoculum size, and 10 h of fermentation time. Addition of fermented whey obtained under these conditions provided maximum sensory evaluation score at a level of 20% and maximum overrun at a level of 25%.

Key words: whey；fermentation；reducing power；ice cream

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