碳酸水酸化生乳发酵加工性能探究

Study on the Fermentation Properties of Carbonated Milk

以碳酸水处理后的生乳为研究对象,检测其发酵加工性能及其产品品质,研究碳酸水的添加对生乳发酵加工及产品品质的影响。结果表明,处理组发酵时间比对照乳缩短1.3 h,且处理组发酵乳结构均匀密实更柔顺,对照组表面不平整有裂纹。碳酸水的添加延缓了生乳贮存期内乳酸菌的消亡,抑制了大肠菌群的增殖。但是残留水分会影响发酵乳的质构特性,感官品质无显著差异,且处理组的挥发性风味物质比对照组多一种,用碳酸水处理组加工成的发酵乳的品质更优,碳酸水冷藏保存生乳技术是可行的。

It was carbonated milk which was fermented and detected products quality to study the effects of carbonated water addition to milk processing and product quality.We found the fermentation time of the carbonated group was shorter than the control group for 1.3 h. The structure of the carbonated fermented milk was uniformly dense,and the control group had uneven structure with surface crack. The added carbonated water slowed down the demise of the lactic acid bacteria,and inhibited the proliferation of coliform bacteria. Residual moisture affected the textural properties of fermented milk,but there was no significant difference in sensory quality. The volatile flavor compounds of treatment group were one more than the control group. The quality of fermented milk made by carbonated milk were better than which made by normal milk. The all above proved the feasibility of adding carbonated water to raw milk preservation.