褚少兴1，刘艳1，徐清溪2，解书斌1，范素琴1，杨照悦1，刘兆志1，崔杰1
（1 青岛明月海藻集团有限公司，海洋食品加工与安全全国重点实验室，山东 青岛 266000；
2 青岛西海岸新区市场监督管理局，山东 青岛 266000）
摘要：以乳清蛋白粉（蛋白含量35%）为发酵底物，调配蛋白含量1.0%的饮料产品。先进行蛋白粉添加量、发酵脂肪含量、发酵酸度、发酵菌株不同复配比例对稳定性影响的研究，以离心沉淀率为指标，通过正交试验确定最优的发酵基料配方。以不稳定性指数、离心沉淀率和静止观察筛选出稳定剂。将发酵基料与赤藓糖醇、罗汉果浓缩汁、柠檬酸和稳定剂调配成乳清发酵饮料，通过正交试验优化产品配方。实验结果表明：最优发酵基料配方为乳清蛋白粉7.5%、菌种0.005%（嗜热链球菌与植物乳杆菌比例1 : 2）、发酵酸度35°T。成品配方为发酵基料40%、赤藓糖醇6%、罗汉果浓缩汁0.2%、柠檬酸0.2%、海藻酸丙二醇酯0.4%，制作出的产品呈现乳白色，酸甜适宜，发酵香气浓郁，综合得分87。期望上述研究结果对乳清发酵饮料的开发或奶酪行业乳清再利用有所帮助。
关键词：乳清蛋白；发酵乳清；离心沉淀率；不稳定性指数
Development of Fermented Whey Beverage
CHU Shao-xing1，LIU Yan1，XU Qing-xi2，XIE Shu-bin1，FAN Su-qin1，YANG Zhao-yue1，LIU Zhao-zhi1，CUI Jie1
（1 Qingdao Bright Moon Seaweed Group Co.，Ltd.，State Key Laboratory of Marine Food Processing & Safety Control，Qingdao 266000，China；
2 Qingdao West Coast New Area Market Supervision and Administration Bureau，Qingdao 266000，China）
Abstract: Whey protein powder （protein content 35%） was used as fermentation substrate to prepare a beverageproduct with 1.0% protein. Firstly，the effects of protein powder addition，fermentation fat content，fermentationacidity and different proportions of fermentation strains on the stability were studied. With the centrifugalprecipitation rate as the index，the optimal formula of fermentation base material was determined by orthogonal test.Stabilizers were selected by instability index，centrifugal sedimentation rate and stationary observation. Finally，thefermented whey beverage was prepared by fermenting materials，erythritol，concentrated monk fruit juice，citric acidand stabilizer，and the product formula was optimized by orthogonal test. The results showed that the optimalformula was whey protein powder 7.5% ，strain 0.005% （ratio of Streptococcus thermophilus and Lactobacillusplantarum 1∶2），fermentation acidity 35°T. The formula of the product was as follows: fermentation base material40%，erythritol 6%，concentrated monk fruit juice 0.2%，citric acid 0.2% and propylene glycol alginate 0.4%.Theproduct was milky white，sweet and sour，rich in fermentation aroma，and the comprehensive score was 87.Theresults are expected to be helpful for the development of whey fermented beverages or the reuse of whey in thecheese industry.
Key words: whey protein；fermented whey；centrifugal sedimentation rate；instability index
中图分类号：TS27 献标志码：A 文章编号：1007-7871（2024）01-0062-08
2024，Vol.27，No.1