藏灵菇发酵纯牛奶过程中的物性变化

Physical properties changes of pure milk in the fermentation process of Tibetan kefir

为了研究藏灵菇发酵纯牛奶过程中的物性变化,测定了不同发酵温度和发酵时间对藏灵菇发酵液的pH、保水率(WHC)、脱水收缩率、粘度、乳糖、蛋白质这六方面物性指标的影响。利用SAS统计软件,科学地分析了藏灵菇发酵过程中的以上指标的变化规律,解释了形成此种规律的原因。最后通过扫描电镜的观察,直观地展示了藏灵菇发酵液和市售酸奶在结构上的区别。解释了藏灵菇发酵液粘度曲线的特殊性。电镜扫描显示藏灵菇发酵液与市售酸奶相比无复杂的空间结构,发酵温度和时间及其交互效应对于以上物性方面均有不同程度的影响。

ln order to research the physical properties changes of the Tibetan kefir fermented milk,this paper measured the pH value,water-holding capacity（WHC）, syneresis, viscosity, lactose content and protein content at different incubation temperature and time. By using the SAS statistical software,we analyzed the variation of the six indicators during the fermentation process ,and explained the reason of the regulation. After scanning by the scanning electron microscopy （SEM）,showing the structural difference between Tibetan kefir fermentation and ordinary yogurt intuitively,and explaining the reason why the time-viscosity curves had such a large difference between Tibetan kefir fermentation and ordinary yogurt. Tibetan kefir fermentation had no complex space structure compared with merchant yogurt from the picture scanned by SEM. The six physical properties were influenced by the fermentation temperature and time and the interaction effect at different levels.