摘要
从乳制品中选育出生长繁殖力强、发酵活力高强的瑞士乳杆菌05-29和干酪乳杆菌05-20为试验菌株,制备瑞士乳杆菌05-29和干酪乳杆菌05-20混菌发酵大豆乳种发酵绿豆乳。利用层层筛选和感官评价确定发酵产品的稳定剂,并考察发酵产品冷藏(4℃)条件下的贮藏稳定性。试验结果表明:当0.4%复配食用胶和0.4%复配磷酸盐以1∶1的比例添加到发酵产品中,发酵产品的稳定性最好,15 d不析水;4℃冷藏28 d,活菌含量可达1.57×108cfu/mL,pH 4.2,滴定酸度79,但产品出现大量析水并有沉淀产生。最终确定发酵产品4℃下最佳贮藏期为15 d。
Lactobacillus helveticus 05-29 and Lactobacillus casei 05-20 were isolated from dairy products and used for green bean milk fermentation, the stabilizer and the stability of the fermentation products stored at 4℃ were investigated. The test results show that： when 0.4% compound of edible glue and 0.4% phosphate compound were added to the fermentation products with the ratio of 1：1, the stability of the fermentation products is the best. The best storage time at 4 ℃ were determined as 15 d, under which the viable number of the product was still 1.57×10^8 cfu/mL and the pH value of the yogurt decreased to 4.2. This study provided a scientific basis for the stabilizer added and the quality control as well as the safe storage of the green bean yogurt.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第7期14-18,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
山东省淄博市科学技术发展计划项目(2010GG10048)
河北省石家庄市科学技术研究与发展计划项目(1117272A)
关键词
瑞士乳杆菌
干酪乳杆菌
发酵
绿豆乳
稳定性
Lactobacillus helveticus
Lactobacillus casei
fermentation
green bean milk
stability
