摘要
为探究具有良好性能的酸奶复合发酵剂配方,用不同发酵特性的2株嗜热链球菌、1株保加利亚乳杆菌和1株嗜酸乳杆菌,测定其单菌株的发酵性能及贮藏稳定性,并通过单菌和复配菌发酵乳的感官分析,得到了6组优化的含4株菌的发酵剂配方。然后,对这6组配方的酸奶进行贮藏期间滴定酸度、活菌数、乙醛和双乙酰含量的测定,评价菌株不同复配比例对酸奶贮藏期口感和风味的影响,从而得出一组最佳发酵剂菌株比例为C1-2:C8:CM5:LB3=107:1/5×107:1/5×107:102。
The aim of this study was to develop a kind of good performance of the multi-strains yogurt starter. Two strains of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus were used to investigate the fermentation characteristics and storage stability in single culture and through the sensory analysis of fermented milk by single and co-culture, the 6 groups of optimized starter formula containing 4 strains were obtained. Then, the titratable acidity, viable count, acetaldehyde and diacetyl content of yogurt fermented by these 6 groups starter were mensurated and the effects of different proportion of strains on taste and flavor of yogurt during storage period were evaluated. The result showed that the ideal strain proportion of starter was C1-2：C8：CM5：LB3=10^7：1/5×10^7：1/5×10^7：10^2
出处
《中国奶牛》
2017年第9期50-57,共8页
China Dairy Cattle
基金
云南省科技计划生物重大专项(奶业专项)(2014ZA001)
北京市教育委员会中央在京高校重大成果转化项目"益生菌生产关键技术科技成果转化"
关键词
乳酸菌
酸奶
复合发酵剂
发酵特性
感官分析
Lactic acid bacteria
Yogurt
Starter
Fermentation characteristics
Sensory analysis
