摘要
以鲜羊乳为原料,保加利亚乳杆菌与嗜热链球菌(2:1)为发酵剂,研究了嗜酸乳杆菌LA6及长双歧杆菌BL的接种量对2菌株发酵羊乳过程中pH、酸度、活菌数及产品感官的影响。结果表明:LA6及BL的最佳接种量均为7.0%,43℃发酵4.5h,嗜酸乳杆菌酸羊乳的pH值和酸度分别为4.50°T和100.0°T,嗜酸乳杆活菌数和总活菌数分别为2.90×108、1.09×109cfu/mL;长双歧杆菌酸羊乳的pH值和酸度分别为4.00°T和130.0°T,长双歧杆菌和总活菌数分别为7.13×108、1.11×109cfu/mL。2种酸羊乳均酸甜适中,无膻味,口感较好。
Effect of inoculum size of Lactobacillus acidophilus and Bifidobacterium longum on pH,acidity,viable count and sensory during fermentation were studied by using fresh goat milk as materials and Lactobacillus bulgaricus and Streptococcus thermophilus （2：1） as starter cultures.The results showed as follows： the optimum inoculum size of LA6 and BL were 7.0% at the same time,goat milk was fermented at 43 ℃ for 4.5 h.The pH and acidity of LA6 were respectively 4.50 and 100.0°T,the viable counts of LA6 and the total viable counts were respectively 2.90×108 cfu/mL and 1.09×109 cfu/mL.The pH and acidity of BL were respectively 4.00 and 130.0°T,the viable counts of BL and the total viable counts were respectively 7.13×108 cfu/mL and 1.11×109 cfu/mL.At the optimum inoculum size,the goat yogurts had moderate sweet and sour,no goaty favor and was tasted good.
出处
《食品科技》
CAS
北大核心
2013年第5期14-17,共4页
Food Science and Technology
基金
陕西省重大科技创新项目(2011ZKC11-1)
陕西省科技统筹创新工程计划项目(2011KTCQ03-08)
关键词
羊奶
接种量
嗜酸乳杆菌
长双歧杆菌
goat milk
inoculum size
Lactobacillus acidophilus
Bifidobacterium Iongum
