摘要
目的:采用单因素和响应面试验设计,对影响发酵乳生产工艺的发酵温度、接种量、菌种配比及发酵时间等主要因素进行优化组合试验。以后熟12 h的p H、酸度,结合后熟发酵乳的质构测定、感官评分和活菌数为综合指标,确定最佳生产工艺条件。结果:最佳生产工艺条件为:乳酸菌(保加利亚乳杆菌:肠膜明串珠菌=1∶1)∶马克思克鲁维酵母=15.3∶1(体积比),接种量3.09%,发酵温度34.6℃,发酵时间9.21 h。此条件所得发酵乳的感官评分82.26分,硬度144.900 g、稠度3 803.842 g·s、凝聚性-74.917 g和黏度-153.145 g·s;后熟12 h的酸度和活菌数分别达到107.29°T和2.8×108cfu/m L。结论 :最佳生产工艺参数真实、可靠,具有实际意义。
The optimum process conditions such as strains inoculating proportion inoculation amount, fermentation temperature and fermentation time was determined by using single factor and response surface experiment. According to the changes of the pH and the acidity along with the texture, the sensory score and the viable count of the fermented milk after ripening 24 h, the optimum process conditions were as follows： lactobacillus （Lactobacillus bulgaricus： Leuconostoc mesenteroides=1 ： 1） ： Kluyveromyces Marxiamus=15.3： 1 , inoculation amount 3.09%, fermentation temperature 34.6 ~C, fermentation time 9.2 h. In the optimum process conditions the sensory score of fermented milk reached 82.37 points, and firmness, consistency, cohesiveness and viscosity were 144.900g, 3 803.842g.s, -74.917g and -153.145g.s, respectively and the acidity and viable count also reached 107.29°T and 2.8×10s cfu/mL after ripening 24 h. The optimum technological parameters were revealed to be reliable, and had practical significance.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第9期117-126,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技部"863"计划(2011AA100903)
奶牛产业技术体系北京市创新团队项目
关键词
马克思克鲁维酵母菌
肠膜明串珠菌
发酵乳
响应面试验
优化
Kluyverornyces Marxianus
Leucouostoc mesenteroides
fermented milk
response surface experiment
optimization
