乳酸菌产粘特性及其对搅拌型酸羊奶稳定性的影响  

Lactic acid bacteria producing viscosity characteristics and its effect on the stability of stirred goat yogurt

作　　者：魏怡[1] 张富新[1] 高微娟[1] 吴月红[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第12期75-77,共3页Science and Technology of Food Industry

基　　金：陕西省农业攻关项目(2009K01-08);陕西省农业科技创新项目(2010NKC-10)

摘　　要：对8株乳酸菌的产粘特性及其对搅拌型酸羊奶稳定性的影响进行了研究。结果表明,4株嗜热链球菌中S.t-499菌株的产黏能力较强,4株保加利亚乳杆菌中L.b-300菌株的稳定性较好;优良菌株S.t-499和L.b-300比例为2∶1,发酵剂添加量为2%,发酵温度为39℃时,搅拌型酸羊奶的粘度较高,稳定性较好,贮藏20d内无乳清析出现象。Producing viscosity characteristic of 8 strains lactic acid bacteria and its effect on the stability of stirred goat yogurt were studied. The results showed S. t-499 strain had higher producing viscosity ability,L. b-300 strain had better stability. The stirred goat yogurt had higher viscosity and better stability while the ratio of fine strains S. t-499 and L. b-300 was 2∶ 1,starter culture was 2%,fermentation temperature was 39℃.

关 键 词：搅拌型酸羊奶 发酵剂 粘度 稳定性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]