酵母菌对黄油贮藏稳定性的影响  

Effect of Yeasts on the Storage Stability of Butter

作　　者：高红艳[1] 苗君莅[1] 莫蓓红[1] 肖杨[1] 蒋士龙[1] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200436

出　　处：《乳业科学与技术》2009年第3期120-122,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家高技术研究发展计划(863计划)(No.2007AA10Z353);国家"十一五"科技支撑计划(No.2006BAD04A14)

摘　　要：从葡萄、提子、开菲尔粒中分离纯化出5株酵母菌,分别涂布于黄油表面,22℃培养60d,每隔15d对样品进行感观评定、酸值测定,60d后分析各样品的过氧化值、脂肪酸组成,得到黄油的酸败与低碳链脂肪酸有关,两株酵母菌对黄油的酸败有抑制作用,延缓黄油释放出哈败味道。5 yeasts were isolated from grape, raisin grape and Kefir, and spread these yeasts on the surface of butter. These samples were incubated at ：22℃ for 60 days. The sensory evaluation and acid value of the samples were analyzed after 15, 30, 45 and 60 days. Fatty acids composition and Peroxide value were determined after 60 days. It was found that short chain fatty acids were mainly responsible for the rancid flavor in butter. Tow specific yeasts can be used to prevent the butter rancidity without producing off flavor.

关 键 词：黄油 酵母菌 脂肪酸 

分 类 号：TS252.52[轻工技术与工程—农产品加工及贮藏工程]