直投式商业酸乳发酵剂发酵特性评价

Performance Evaluation on Fermentation Property of DVS Commercial Yoghurt Starter Culture

试验旨在对8种市售商业乳品发酵剂在产酸速度、后酸化水平、产丁二酮、产乙醛、蛋白水解能力、质构特性(硬度、稠度、黏聚性)和感官评价方面进行测试。结果表明:以嗜热链球菌为优势菌的发酵剂在产酸、产丁二酮和质构特性方面发酵性能优越;以瑞士乳杆菌,干酪乳杆菌和保加利亚乳杆菌为优势菌的发酵剂表现为较强的产乙醛和蛋白质水解能力。不同发酵乳的感官评价差异显著,发酵剂中嗜热链球菌为主要单菌的感官评分较高,对发酵剂特性评价可为开发不同种类发酵乳制品提供理论依据。

The acid-production and post-acidification speed,producing diacetyl,acetaldehyde,proteolysis and texture characteristics were evaluated.The result demonstrated that Streptococcus thermophilus as dominant bacteria colony in starter culture possessed excellent producing acid,acetaldehyde and texture characteristics.The Lactobacillus helveticus,Lactobacillus casei and Lactobacillus bulgaricus as predominant flora performed premium acetaldehyde and proteolysis production capacity.The desirable sensory evaluation was identified to be Streptococcus thermophilus.The finding provided a theory basis for developing diversity of fermented dairy products.