茯苓酸奶制作最佳工艺的优化探索  

Exploration on Optimization of the Technology of Making Poria cocos Yoghurt

作　　者：程水明[1] 施晓燕[1] 徐春[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000

出　　处：《安徽农业科学》2008年第19期8297-8300,共4页Journal of Anhui Agricultural Sciences

基　　金：湖北省自然科学基金项目(2006ABA184);黄冈师范学院博士基金项目资助

摘　　要：[目的]优化茯苓酸奶的制作工艺。[方法]在单因素试验的基础上进行正交试验,探讨茯苓多糖液体发酵条件,确定茯苓酸奶制作的最佳工艺。[结果]茯苓多糖最佳液体发酵条件为：26℃,150 r/min,培养基初始pH值5.6,接种6%的菌龄为2 d的茯苓菌,摇瓶振荡培养7 d,发酵液中茯苓多糖含量为6.91 mg/ml。各因素对茯苓酸奶发酵质量的影响由大到小依次为：混合液（奶粉、发酵液、水）的构成质量〉发酵温度〉接种量〉糖浓度。[结论]茯苓乳酸制作的最佳工艺为：奶粉∶发酵液∶水=1∶1∶7,混合发酵剂（嗜热链球菌∶保加利亚菌=1∶1）接种量6%,糖浓度6%,发酵温度40℃,发酵6 h后后熟12～24 h,制取的酸奶品质最好,兼具茯苓发酵液的香味与酸奶的风味。[Objective] This study aimed to optimize the technology for making Poria cocos yoghurt.[Method]Based no the single factor test the orthogonal test was conducted to discuss the condition of fluid fermentation of P.cocos polysaccharides and confirm the optimum technology for making P.cocos yoghurt.[Result]The optimum conditions for liquid fermentation of P.cocos polysaccharides were： 150 rpm,26 ℃,initial pH 5.5 in medium,inoculating 6% P.cocos strain at 2 d age,shake culture for 7 d and the content in fermentation liquid of about 6.91 mg/ml.The effect of each factor on the fermentation quality of P.cocos yoghurt in order was mixed liquid（milk∶fermentation liquid∶water） 〉 fermentation temperature 〉 inoculation amount 〉 sugar concn.[Conclusion] The optimum technology for making Poria cocos yoghurt was as follows∶milk∶fermentation liquid∶water=1∶1∶7,inoculation amount of mixed fermenting agent（Streptococcus thermophilus∶Lactobacillus bulgaricus=1∶1） of 6%,sugar concn.of 6%,fermentation temperature of 40 ℃,and after-ripening for 12-24 h after fermentation for 6 h,by which,the produced P.cocos yoghurt had best quality,good taste,with both Poria cocos cultivated broth flavor and special yogurt flavor.

关 键 词：茯苓多糖 液体发酵 乳酸发酵 酸奶 

分 类 号：TS252.41[轻工技术与工程—农产品加工及贮藏工程]