以大米蛋白水解物和全脂乳粉为主要原料，自筛菌种（谷糠乳杆菌和乳酸乳球菌乳酸亚种）为发酵剂，感官评定、发酵酸度、黏度为评价指标，对大米-牛奶双蛋白酸奶的培养基、发酵工艺条件和食品添加剂进行初步研究。结果表明，发酵培养基：大米蛋白水解物（水解度7.5%）添加量在40%以下（乳粉蛋白60%以上）发酵的酸奶感官评分均在70分以上。最佳发酵工艺条件：菌种配比2:1（谷糠乳杆菌：乳酸乳球菌乳酸亚种），大米蛋白与乳粉蛋白百分比30:70，接种量3%，培养温度42 ℃。最佳食品添加剂：蔗糖最佳添加量为4%~6%，增稠剂最佳组合为0.15%果胶+0.60%明胶或0.40%明胶+0.60% HPDSP。在最佳培养基、食品添加剂和工艺条件下发酵10 h可制备的大米-牛奶双蛋白酸奶具有凝乳状态稳定、色泽均匀、口感细腻、米香风味良好等特点。

The fermentation medium and process conditions of rice-milk dual protein yogurt were optimized by using rice protein and whole milk powder as the main raw materials, self-screening bacterium (Lactobacillus farraginis and Lactococcus lactis subsp. Lactis) as fermentation strains. Sensory evaluation, fermentation acidity and viscosity were used as the evaluation standard. The results showed that the fermentation medium was that rice protein hydrolysate (7.5% degree of hydrolysis) was added below 40% (protein powder by more than 60%). The best fermentation conditions as follows: the breeding ratio of Lactobacillus farraginis and Lactococcus lactis subsp. Lactis of 2:1, the percentage of rice protein and milk protein of 30:70, the inoculation amount of 3%, and the culture temperature of 42 ℃. The best food additives were that the optimal adding amount of sucrose is 4%~6%, and the optimal adding combination of thickener is 0.15% pectin +0.60% gelatin or 0.40% gelatin +0.60% HPDSP. The stable curd, uniform color, delicate taste, and distinct rice flavorrice-milk dual protein yogurt could be obtained under the optimum medium, food additives and process conditions.

深圳市科技计划项目(JCYJ20170818115059178)；深圳市科技创新计划项目(CXZZ20130517145458596)；广州社区教育项目（2019SQJY032）