不同乳酸菌在花生乳中的发酵特性  

The fermentation characteristics of lactic acid bacteria in the peanut milk

作　　者：李苏红[1] 李润国[1] 赵秀红[1] 李拖平[2] 

机构地区：[1]沈阳师范大学工程技术学院,辽宁沈阳110034 [2]辽宁大学轻型产业学院,辽宁沈阳110036

出　　处：《粮食与饲料工业》2012年第6期21-24,共4页Cereal & Feed Industry

基　　金：辽宁省自然科学基金(项目编号201102197);沈阳师范大学引进人才科研启动基金

摘　　要：通过感官评定和酸度测定,分析7种乳酸菌在花生乳中发酵的特性,筛选出保加利亚乳杆菌和嗜热链球菌作为花生乳发酵的适宜菌株。进一步研究两种菌的混合配比、混合发酵适宜的温度和时间、接种量和蔗糖对混合发酵的影响及牛奶对混合菌发酵花生乳的促进作用,确立混合菌发酵的适宜参数:保加利亚乳杆菌和嗜热链球菌按1∶1混合,接种量为4%,蔗糖量4%,在42℃下对花生乳与牛奶体积比为7∶3的混合液发酵8h,可获得凝乳良好,酸味适口,具有花生独特香味的凝固型花生酸奶。hrough sensory evaluation and the determination of acidity, the characteristics of seven kinds of lactic acid bacteria fermented peanut milk were analyzed, Lactobacillus bulgaricus and Streptococcus thermophilus were screened as suitable strains of peanut milk fermentation. Further more, the influence on fermentation including the ratio of two Strains, fermentation temperature and time, inoculation amount, sucrose amount and the stimulative effect of the addition of milk were investigated. The results showed that maximum growth was observed in the ratio of two strains with 1 ： 1, cultured for 8 h at 42°C in the ratio of peanut milk and milk with 7 ： 3, inoculation amour of 4% and sucrose of 4%. The solidified peanut yogurt prepared with this method had a unique flavor of peanut, mild sour and good curd state.

关 键 词：花生乳 乳酸菌 发酵特性 酸度 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]