摘要
为探究不同发酵剂及不同发酵底物对发酵乳品质的影响,本文将动物双歧杆菌(Bifidobacterium animalis subsp.lactis,Ba)与传统酸奶发酵剂(SL)共培养,测定了发酵牛乳、牦牛乳及牛乳与牦牛乳混合乳(1:1)的酸化能力、活菌数、持水力、蛋白水解活力、流变特性、物理稳定性、微观结构、挥发性风味物质及感官特性。结果表明,对于相同的发酵底物,Ba联合SL发酵,可显著提高发酵乳的酸化能力和活菌数(P<0.05),并使第1 d的发酵牛乳、牦牛乳、混合乳的蛋白水解活力比单一SL发酵分别提升了0.026、0.025、0.016,使发酵乳的凝胶网络结构更加致密,改善发酵乳的挥发性风味物质和感官品质,但联合发酵剂对发酵乳的物理稳定性无显著影响(P>0.05);SL和Ba共发酵能显著增加发酵牛乳和发酵混合乳的持水力(P<0.05),使发酵混合乳在整个冷藏期间持水力高于其余各组,其中第7 d最高,为45.68%;此外,联合发酵提高了发酵牦牛乳的粘弹性,但降低了发酵牛乳和发酵混合乳的粘弹性。对于相同的发酵剂,发酵牛乳的酸化能力、活菌数、物理稳定性、感官评分显著高于其余两种发酵乳(P<0.05);发酵牦牛乳的粘弹性最强;发酵混合乳持水力在整个冷藏期间都显著高于其余两种发酵乳(P<0.05),凝胶网络结构最致密,关键风味物质种类较多,蛋白水解活力介于其余两种发酵乳之间。本研究表明,Ba联合SL共培养可以提高发酵乳的品质;相比于牦牛乳,牛乳和混合乳更适合作为发酵底物。
To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk,the samples were prepared with Bifidobacterium animalis subsp.lactis(Ba)in co-cultures with traditional yogurt starter cultures(SL),and the acidification profile,viable bacteria count,water-holding capacity,proteolytic activity,rheological property,physical stability,microstructure,volatiles and sensory characteristic of fermented cow milk,fermented yak milk and fermented milk mixtures of cow to yak milk ratios of 1:1 were investigated.The results showed that for the same fermentation substrates,Ba-SL significantly improved the acidification property and viable bacteria count of fermented milk(P<0.05),and increased the proteolytic activity of fermented cow milk,yak milk and mixed milk at the first day by 0.026,0.025 and 0.016 compared with SL alone,respectively.Furthermore,Ba-SL improved the gel network structure,volatiles,and sensory quality of fermented milk.However,the co-cultures of Ba-SL had no significant effect on the physical stability of fermented milk(P>0.05).Ba-SL significantly enhanced the water-holding capacity of fermented cow milk and fermented mixed milk(P<0.05),and there was a higher water-holding capacity in fermented mixed milk in comparison to fermented cow milk and fermented yak milk during the whole refrigeration period,with the largest values of water-holding capacity being 45.68%on the 7 d.SL starter in conjunction with Ba increased the viscoelasticity of fermented yak milk,but decreased the viscoelasticity of fermented cow milk and fermented mixed milk compared to the single-culture of SL.For the same starter cultures,the acidification property,viable bacteria count,physical stability,and sensory score of fermented cow milk were significantly higher than those of the other groups(P<0.05),and the viscoelasticity of fermented yak milk was the highest among the fermented milk.The water-holding capacity of fermented mixed milk was significantly higher than those of the other groups throughout the refrigeration period(P<0.05),and the gel network structure and key volatiles of fermented mixed milk was the densest and more diverse among the three fermented milk,while the proteolytic activity of fermented mixed milk was between fermented cow milk and fermented yak milk.This study suggested that Ba in co-culture with SL could improve the quality of fermented milk,and both of cow milk and mixtures of cow and yak milk were more suitable to prepare fermented milk compared to yak milk.
作者
潘坤
陈寒霜露
周海栋
廖彬旭
李巧艳
唐善虎
李思宁
刘亮
PAN Kun;CHEN Hanshuanglu;ZHOU Haidong;LIAO Binxu;LI Qiaoyan;TANG Shanhu;LI Sining;LIU Liang(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;North Sichuan Medical Collage,Nanchong 637100,China)
出处
《食品工业科技》
CAS
北大核心
2023年第18期181-192,共12页
Science and Technology of Food Industry
基金
西南民族大学中央高校基本科研业务费专项资金项目(ZYN2022111)
四川省科技成果转化项目(2022ZHCG0017)。
关键词
发酵乳
动物双歧杆菌
共发酵
牦牛乳
品质特性
fermented milk
Bifidobacterium animalis subsp.lactis
co-fermentation
yak milk
quality characteristics