改善嗜酸乳杆菌酸乳风味的研究

Study on Improving Flavor of Lactobacillus acidophilus Fermented Milk

本论文采用正交实验设计优选乳清粉、低聚果糖、蔗糖对嗜酸乳杆菌酸乳风味改善的最佳配比，并研究酸乳凝固时、成熟时和贮存期酸乳中酸度、感官特征和乳酸菌数变化情况。试验结果表明，当乳清粉、低聚果糖和蔗糖的比例分别为3％、5％和4％，培养温度为38℃，凝固后冷藏24h后，酸乳在贮藏期间中酸度（70～90°T）、乳酸菌计数（10^8）达到最佳水平，酸乳的组织状态细腻，香气浓郁，风味纯正，酸度适口，品质最佳。

Adopting the orthogonal experiment to research the suitable technological parameters of whey, fructo-ohgosaccharides and cane sugar which can improve the flavor of lactic acidophilus fermented milk, and studying of the number change of living L-acidophilus, titratable acidity of solidify and sensory evaluation on yogurt at yogurt freeze, maturation and storage time. The result show the number of living lactobacillus reach to 108 and the Lac-acid reach to 70-90 °T at 38 ℃ in the cold storage for 24h after the milk was froze when the ratio of whey, fructo-oligosaccharides and cane sugar is 3%, 5% and 4% respectively. The tissue of yogurt had both good coagulation and mouth-feel with desirable flavor.