褐色发酵乳饮料发酵剂的筛选及复配

Screening and Distribution the Starter Cultures of Brown Fermented Milk Beverage

为开发和复配提高褐色发酵乳饮料产酸速度的发酵剂,以AMS-Alliance乳品发酵酸化监控仪实时检测发酵奶p H值随发酵时间的变化曲线为主要技术手段,通过检测发酵奶的酸度、感官品评和持水力,对优选的基础发酵菌株Lpc-37、3支瑞士乳杆菌和乳酸乳球菌Lb46进行筛选和复配。试验结果表明,筛选出的Lpc-37、瑞士乳杆菌L.h1和乳酸乳球菌Lb46的复配的质量比例为100∶1∶2时,达到本次试验目的。在提高褐色发酵乳饮料的发酵速度的同时基本没有影响传统褐色发酵人特有的发酵风味,自主复配的发酵剂能够使褐色酸奶形成适宜的酸度,良好的风味和较好的组织状态。

Starter cultures which increase acidification speed was developed and distributed in brown fermented milk beverage. AMS-Alliance fermentation acidification monitor as a major means was applied to detect fermented milk p H curve along with the change of fermentation time. Lactobacillus paracasei Lpc-37,3 strains of Lactobacillus helveticus and Lactococcus lactis Lb46 were screened and distributed by detecting fermented milk＇s acidity,sensory evaluation and Water-holding capacity. Experimental results showed that the mixture mass ratio of Screened Lpc 37,L.h1 and Lb46 was 100 ∶ 1 ∶ 2 mass ratio,achieved the purpose of this experiment. At the same time,the fermentation speed was not affected by the fermentation of traditional brown fermented milk. independent distribution of starter cultures can make brown yogurt to form the suitable acidity,good flavor and good organization. The self-administered starter could make brown milk beverage to form appropriate acidity,good flavor and good organization state.