西藏灵菇牛奶酒纯种复合发酵剂的研制  

Preparation of pure composite inoculants of Tibetan Mushroom for fermentation of milk

作　　者：邵东燕[1] 李海潮[1] 师俊玲[1] 张学良[1] 毋锐琴[1] 

机构地区：[1]西北农林科技大学食品学院,杨凌712100

出　　处：《食品科技》2008年第5期23-26,共4页Food Science and Technology

摘　　要：以从西藏灵菇菌粒中分离出的一株酵母菌和一株乳酸菌为菌种,通过L16(45)4因素4水平正交试验,对影响发酵过程和产品质量的4个主要因素进行优化,确定出制备西藏灵菇牛奶酒复合发酵剂的最佳发酵条件为:酵母菌与乳酸菌的比例为1∶4、混合菌种的接种量为8%、发酵温度32℃、发酵时间为15 h,在此条件下所得成品牛奶酒的口感细腻、酸甜适口、醇香酯香味浓郁。In order to get the optimal conditions for preparing the pure composite inoculants of Tibetan Mushroom for fermentation of milk, one strain of yeast and one strain of lactobacillus, isolated from the solid culture of Tibetan Mushroom, were as the inoculants. Orthogonal experimental design of L16（4^5） was used to arrange the experiments. The parameters optimized were the ratio of the yeast to lactic acid bacteria, inoculation dose, temperature, and cultivation time. Based on the processing property and product quality, the optimal conditions were obtained as yeast to lactobacillus ratio of 1：4, inoculation dose of 8%, temperature of 32 ℃, and fermentation time of 15 h. Product produced by using such condition showed smooth taste, good balance of sweetness and acidities, and strong special flavor of alcohol and ester aroma.

关 键 词：西藏灵菇 牛奶 纯种发酵剂 复合发酵剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]