摘要
将益生菌Lactobacillus casei Zhang(Lb.casei Zhang)以1.0×107g-1的添加量与商业酸奶发酵剂YC-X11共同接种进行发酵乳制备。发酵结束(pH=4.5)于4℃冷藏24h后,分别测定发酵乳样品的酸度、黏度、脱水收缩性、挥发性风味物质、L.delbrueckii subsp.Bulgaricus、S.thermophilus和Lb.casei Zhang活菌数及对其进行感官鉴评。结果表明,Lb.caseiZhang对发酵乳样品的酸度、黏度、脱水收缩性、S.thermophilus活菌数无影响(P>0.05),可促进L.delbrueckii subsp.Bulgaricus生长(P<0.05),并使酸奶样品中挥发性风味物质总的质量分数提高17.1%,从而总体上提高发酵乳的感官品质。同时Lb.casei Zhang在发酵乳中具有良好的稳定性,因而益生菌Lb.casei Zhang与商业酸奶发酵剂YC-X11复配进行发酵乳生产具有极大的可行性。
Effect of Probiotic Lb. casei Zhang on aroma generation , texture and sensory characteristics of yogurt was studied, and Lb. case/ Zhang was inoculated at level of 1×10^7g^-1 with commercial yogurt starter YC-X11 for yogurt preparation. The pH value, viscosity, syneresis, volatile compounds, and sensory characteristics of yogurts and the viable counts of L. delbrueckii subsp. Bulgaricus, S. thermophilus and Lb. casei Zhang were determined after storage at 4 ℃ for 24h. The results indicated that the presence of Lb. case/Zhang showed no significant influence on the pH value, viscosity, syneresis, and the viable count of S. thermophilus （P〉0.05）of the yogurt samples, whereas Lb. case/Zhang improved the viable count of L. delbrueckii subsp. Bulgaricus, the content of the volatile components increased 17.1%, and contributed to positive organoleptic quality of the final product. Therefore Lb. case/Zhang had good application potential in fermented milk products, providing better flavor and sensory characteristics as well as health benefits.
出处
《中国乳品工业》
CAS
北大核心
2009年第1期14-20,共7页
China Dairy Industry
基金
国家高技术研究发展计划(No.2006AA10Z345)。
