Viili直投式发酵剂复配及发酵性能研究

Composition and fermentation performance of Viili direct-vat-set culture

以Viili发酵乳为研究对象,通过测定酸度、pH值、持水力、表观黏度、双乙酰含量及乙醛含量等理化指标,得到Viili发酵乳的最适发酵时间为12h,此时pH值为4.69,酸度为91.85°T,持水力为51.78%,表观黏度为4457mPa·s,双乙酰含量为15.67mg/L,乙醛含量为10.63mg/L。确定最优复配发酵V7组菌相为嗜热链球菌(Streptococcus thermophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、乳酸乳球菌乳脂亚属(Lactococcus lactis subsp.cremoris)、假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、白地霉(Galactomyces candidum)与克鲁维毕赤酵母(Pichiak luyver)的比例为162∶16∶8∶14∶74∶1,凝乳时间为19h,酸度为74.72°T,持水力为38.10%,表观黏度为7780mPa·s,双乙酰含量为7.87mg/L,乙醛含量为15.4mg/L。复配发酵V7组与Viili发酵乳12h的理化性质整体接近,具备Viili发酵乳的特色品质及风味物质,为后续Viili发酵乳直投式发酵剂产品的开发提供理论基础。

Using Viili fermented milk as research object,by determining the physical and chemical indexes such as acidity,pH,water holding capacity,apparent viscosity and diacetyl content,the results showed that the optimum condition of Viili fermented milk was fermentation time 12 h. Under the optimal conditions,the pH was 4.69,the acidity was 91.85 °T,the water holding capacity was 51.78%,the apparent viscosity was 4 457 mPa·s,the diacetyl content was 15.67 mg/L,and the acetaldehyde content was 10.63 mg/L. The optimal compound strains were group V7,and the microbiological composition was Streptococcus thermophilus∶Lactobacillus bulgaricus∶Lactococcus lactis subsp. cremoris∶Leuconostoc pseudomesenteroides∶Galactomyces candidum ∶Pichia kluyver = 162∶16∶8∶14∶74∶1. The curd time of the group V7 was 19 h,the acidity was 74.72 °T,the water holding capacity was 38.10%,the apparent viscosity was 7 780 mPa·s,the diacetyl content was 7.87 mg/L and the acetaldehyde content was 15.4 mg/L. The physical and chemical properties,the characteristic quality and flavor substances of the compound fermentation group V7 were close to Viili fermented milk for 12 h,which provided a theoretical basis for the development of the Viili fermented milk direct-vat-set culture product.