摘要
选用乳酸链球菌和保加利亚乳杆菌制作低温长时间发酵酸乳,利用DPS软件设计正交实验优化酸乳生产工艺,并对发酵结束和经4℃、后熟24h后以及4℃、冷藏3d后酸乳的酸度、pH值、纯蛋白、游离氨基酸、脂肪、双乙酰、乙醛、乳酸菌活菌数量等质量指标和风味成分进行分析检测。结果表明,最佳工艺为乳酸链球菌和保加利亚乳杆菌二4∶1,接种量3%,添加蔗糖8%,34℃培养10h左右。低温长时间发酵酸乳的酸度为69·35°T,乙醛含量为14·46mg/kg,双乙酰含量为4·72mg/kg,乳酸菌活菌数为7·15×109cfu/mL。经感官评定,酸乳的凝乳组织状态均匀细腻,香气浓郁纯正,酸甜适口,品质优良。
The Streptococcus lactis （S1） and Lactobacillus bulgaricus （Lb） were mixed as starter to produce low-temperature and long-term fermented yogurt. DPS design method was used to analyze processing technology of low-temperature and long-term fermented yogurt. Sensory score, pH value, acidity, plate counts of lactobacillus, pure protein, free amino acid, fat, acetaldehyde, and diacetyl contents of the yogurt were measured for both the process of fermentation, for 24h at 4℃ and for 3 days at 4℃ . The results indicated that the optimal culture parameters of low-temperature and long-term fermented yogurt were： S1：Lb = 4：1, inoculums 3% by volume, sucrose 8%, and incubated at 34℃ for 10 hours. The sensory evaluation results showed that low-temperature longterm fermented yogurt had good coagulation and smooth texture with desirable flavor. The physical-chemical analysis showed that acidity of the yogurt was 69.35°T, acetaldehyde was 14.46 mg/kg, diaeetyl was 4.72 mg/kg. The plate count of lactobacillus could reach 7.15×10^9 cfu/mL.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期122-125,共4页
Food and Fermentation Industries
