干酪乳杆菌发酵制备酸奶味香精基料的研究

Study on the Preparation of Yogurt-flavor Essence Basic Material by Lactobacillus casei Fermentation

以黄油为底物,利用干酪乳杆菌对其进行发酵,通过单因素试验和正交试验,以感官评价和酸价为指标,探究出生产酸奶味香精基料的最佳工艺条件。结果表明:添加以乳清粉为辅底物,黄油与乳清粉比例为2∶1,黄油浓度为25%,干酪乳杆菌接种量为15%,发酵温度为37℃,发酵时间为28 h的条件下所制得的酸奶味香精基料风味最佳。

In this experiment,the butter is used as the substrate,Lactobacillus casei is used to ferment it.Through single factor experiment and orthogonal experiment,sensory evaluation and acid value are used as the indexes to explore the optimal process conditions for the production of yogurt-flavor essence basic material.The results show that when adding whey powder as the auxiliary substrate,the ratio of butter to whey powder is 2∶1,butter concentration is 25%,Lactobacillus casei inoculation amount is 15%,fermentation temperature is 37℃,fermentation time is 28 h,the flavor of yoghurt-flavor basic material is the best.