摘要
测定酸奶中风味有机酸,精确评价酸奶风味,并对比3种发酵剂的发酵性能。使用3种直投式发酵剂以半工业化方式生产酸奶,测定3种酸奶在发酵及冷藏过程中的酸度变化,感官评定酸奶成品,并通过高效液相色谱法(HPLC)分析酸奶中的4种有机酸成分(乳酸、柠檬酸、丙酮酸及甲酸)。结果表明:3种发酵剂产酸迅速,所产酸奶品质优良,M与自制发酵剂后酸化弱。冷藏期间3种酸奶中有机酸含量的变化存在细微差异。利用高效液相色谱法有效测定了酸奶中4种有机酸(乳酸、柠檬酸、丙酮酸及甲酸),成功评定了3种发酵剂的发酵性能。
The research is to determine the organic acids in yogurt by high-performance liquid chromatography（HPLC）,evaluate the flavor of yogurt by sensory evaluation,and compare the performances of 3 cultures.Three kinds of direct-vat-set cultures were used to produce yogurt respectively in a semi-industrialized way,and then the acidities of yogurt during fermentation were determined.Sensory evaluation was made to assess the quality of yogurt,and 4 kinds of organic acids（lactic,citric,pyruvic and formic acids） in yogurts were determined by HPLC.Results： It showed that all 3 cultures had quick acidity production,and all yogurts were proved to hold high qualities.The culture M and the self-made culture showed a weak post acidification while N culture showed strong.Some differences of the organic acids contents among 3 kinds of yogurt were observed.4 organic acids（lactic,citric,pyruvic and formic acids） in yogurt were determined effectively by HPLC,and the performances of 3 cultures were evaluated successfully in this experiment.
出处
《食品与机械》
CSCD
北大核心
2012年第5期87-90,158,共5页
Food and Machinery
基金
教育部长江学者和创新团队发展计划项目(编号:IRT0959)
关键词
高效液相色谱
有机酸
酸奶
感官评定
high-performance liquid chromatography
organic acid
yogurt
sensory evaluation
