高蛋白水解度发酵乳的制作

Fast Fermented Process for High Hydrolyzation on Milk Protein

对奶酪成熟机理及促成熟方法进行分析后,提出了乳酸菌高密度培养和促进细胞自溶相结合的工艺设计思路,将蛋白酶活性高的粪肠球菌菌株和具有较高胞内肽酶活性及自溶度的瑞士乳杆菌菌株作为发酵剂,接种至30%(W/W)复原脱脂乳中,在16 h的发酵过程中控制pH为5.60～5.80,以提高细胞密度,随后通过控制温度、pH值等环境条件促进瑞士乳杆菌细胞的自溶,处理2 h后,12%TCA可溶性氮占总氮比例达19.71%。

We developed a novel and fast process for accelerating protein degradation in fermented milk.The starter included two strains,one was screened for extracellular protease acitvity,another for intracellular peptidase activity and autolysis degree.The pH of fermented milk was controlled from 5.60 to 5.80 in 16 hours for high cell density and protease activity.After 16 hours,the pH was adjusted to 7.50 and the temperature was 55 ℃,and kept in the state for 2 hours to promote autolysis of cell and free peptidase.The weight percentage of soluble nitrogen in 12% trichloroacetic acid ratio to total nitrogen was 19.71% after 18 hours.