干酪乳杆菌与嗜热链球菌组合发酵羊奶饮料的加工工艺

Study on processing technology of Lactobacillus casei and Streptococcus thermophilic symbiosis combined fermentation in goats' milk beverage

为了缩短发酵时间并保证其中的活菌数量,利用干酪乳杆菌和嗜热链球菌的共生作用进行组合发酵生产乳酸菌羊奶饮料。通过研究原料乳不同的杀菌工艺对产品色泽和风味的影响,确定最佳杀菌工艺参数为115℃,15 min;此外还对乳酸菌饮料的工艺条件及其稳定性进行了研究,结果表明:在添加5%干酪乳杆菌的基础上添加2%的嗜热链球菌进行组合发酵,最佳的发酵时间为25 h,与干酪乳杆菌单独发酵所需72 h相比发酵时间明显缩短;添加质量分数0.0125%的高酯果胶、0.03%的蔗糖酯、0.03%的CMC时制作的乳酸菌饮料稳定性好、酸甜适中、活菌数最高达4.7×10~8mL^(-1)。

In order to shorten the fermentation time and in which the number of living bacteria, the use of Lactobacillus casei and Streptococcus hermophilic symbiosis combined fermentation production of Lactic acid bacteria and milk beverage. Through the study of sterilization process of raw milk different effects on the color and flavor of the product, to determine the optimal sterq2ization process parameters is 115 ℃, 15 min; in addition, process conditions of Lactic acid bacteria beverage and its stability were studied. The experimental results showed that the addition of 2% Streptococcus thermophilus combination fermentation based on adding 5% Lactobacillus casei to the end, The optimal fermentation time was 25 hours, compared with LactohaciUus casei fermentation alone required 72 hours of fermentation time was shortened; the stability of Lactic acid bacteria drink made by adding 0.0125% high ester pectin, 0.03% sucrose ester, 0.03% CMC is good, sweet and sour moderate, live bacteria the number of up to 4.7× 10^8 cfu/mL.