不同风炉温度对生物酸奶干制品的化学、物理和微生物特性的影响

Dairy Pub Date : 2024-01-02 DOI:10.3390/dairy5010004
Fatimah Eesee Jaafar, Hassan Hadi Mehdi Al Rubaiy, A. Niamah
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引用次数: 0

摘要

本研究的目的是比较在三种温度(40、50 和 60 ℃)下风干的生物酸奶与新鲜生物酸奶的物理、化学和微生物特征。结果表明,与新鲜生物酸奶相比,在 40-60 °C 温度下烘干的生物酸奶减少了干酸奶产品中益生菌起始菌的数量。酸奶干的水分、蛋白质、脂肪、碳水化合物和灰分含量分别为 4.16-4.55%、38.22-40.02%、1.33-1.43%、47.94-49.45% 和 6.37-6.55%。在不同的温度和储存时间下,酸奶干的 pH 值和总酸度都在可接受的范围内。在不同温度下,产品的粘度值下降了 620-550 cp,但吸湿值保持不变。在 90 天的储存期间,酸奶干产品的物理、化学和微生物特性都保持在可接受的范围内。在 40-50 °C 的干燥温度下,储存期间的活菌数量保持在可接受范围以下。嗜酸乳杆菌的数量分别为 6.75 和 6.70 log CFU/g,而双歧杆菌的数量分别为 6.66 和 6.08 log CFU/g。总之,在 40-50 °C 的空气烘箱中烘干生物酸奶,3 个月后可得到具有大量益生菌和令人满意的理化特性的烘干产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product
The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt’s moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product’s physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months.
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