鼠李糖乳杆菌与嗜热链球菌复配发酵乳的工艺优化

Technological optimization of mixed fermented milk prepared by Lactobacillus rhamnosus and Streptococcus thermophiles

通过研究分离自新疆传统酸骆驼奶中的鼠李糖乳杆菌grx10的发酵特性,将鼠李糖乳杆菌grx10与不同发酵特性的嗜热链球菌复配制作发酵乳,优化了鼠李糖乳杆菌grx10的最适接种量和最适发酵温度,评价了复配发酵乳的发酵特性、质构特性和感官品质,并测定了其乳酸菌活菌数。结果表明,优化后的发酵工艺参数为:鼠李糖乳杆菌grx10与嗜热链球菌st447复配,鼠李糖乳杆菌grx10的最适接种量为4%,最适发酵温度为42℃,发酵时间为5 h,按照此工艺制得的发酵乳的总活菌数为1.32×10~9m L^(-1),鼠李糖乳杆菌grx10的活菌数为8.40×10~8m L^(-1),且口感、风味和整体品质俱佳,能同时满足生产工艺及消费者对产品的需求。

The aim of this experiment is to evaluate the mixed fermented milk which is fermented by Streptococcus thermophilus with different fermentation characteristics and Lactobacillus rhamnosus named grxl0 which was isolated from camel yogurt in Xinjiang. By optimizing inoculation and fermentation temperature, we measured fermentation characteristics, texture properties, sensory quality, and its viable count＇ of Lacticadd bacteria. The results showed that the optimal inoculation of LactobaciUus rhamnosus were 4% when it was fermented with Streptococcus thermophilus, the fermentation temperature was 42 ℃ and fermentation time was 5 h, the number of viable Lactobacillus rhamnosus was 8.40× 10^8 / mL-1. Moreover, sensory evaluation results showed that, the taste and flavor of grx10 yogurt was well, which can satisfy both production and consumer＇ s demand.