蓝靛果汁添加工序对发酵羊乳品质特性的影响

Effects of Adding Indigo Juice in Different Processing Processes on Quality Characteristics of Fermented Goat Milk

对比发酵前后添加4%蓝靛果汁对发酵羊乳在4℃下储藏21 d内pH值、持水力、黏度、菌落总数、总酚含量和感官特性的影响。结果表明,在储藏第0天时,发酵前后添加蓝靛果汁的发酵羊乳pH值、持水力和总酚含量之间无显著差异(P>0.05),而在储藏21 d后,发酵后添加蓝靛果汁组的pH值、持水力和总酚含量显著高于发酵前添加蓝靛果汁组与对照组,但发酵后添加蓝靛果汁的发酵羊乳乳酸菌活菌数显著低于发酵前添加蓝靛果汁组与对照组(P<0.05);第0天和第21天时,发酵后添加蓝靛果汁的发酵羊乳黏度和感官评分均显著高于发酵前添加蓝靛果汁组和对照组(P<0.05)。综上,相比于发酵前添加果汁组,发酵后添加果汁组的感官评分更高,更有利于提高发酵羊乳的储藏期间品质,更适合生产优质的发酵羊乳制品。研究的结果可为蓝靛果发酵羊乳工业化生产提供理论基础和技术支撑。

This experiment was conducted to compare the effects of adding 4%indigo juice before and after fermentation on pH value,water retention,viscosity,total colony count,total phenol content and sensory characteristics of fermented goat milk stored at 4℃for 21 days.The results showed that at 0 day of storage,there were no significant differences in pH value,water holding capacity and total phenol content of fermented sheep milk with indigo juice before and after fermentation(P>0.05),and after 21 days of storage,the pH value,water retention capacity and total phenol content of the group supplemented with indigo juice were significantly higher than those of the group supplemented with indigo juice and the control group,and the number of viable lactobacillus in fermented sheep milk supplemented with indigo juice was significantly lower than that of the group supplemented with indigo juice and the control group(P<0.05);The fermented goat milk viscosity and sensory score of adding indigo juice on 0 day and 21 were significantly higher than those of adding indigo juice first and control group(P<0.05).In conclusion,compared with the group supplemented with juice first,the group supplemented with juice showed stronger antibacterial activity and better sensory score,which could improve the quality of fermented goat milk during storage and was more suitable for producing high-quality fermented goat milk products.The results of this experiment can provide theoretical basis and technical support for the industrial production of sheep's milk fermented by indigo.