双蛋白干酪发酵剂的筛选及发酵特性研究  

Selection and fermentation characteristics of double-protein cheese starters

作　　者：李丽[1] 宗绪岩[1] 张莉 杨贞耐 

机构地区：[1]四川理工学院生物工程学院,自贡643000 [2]中国农业科技东北创新中心农产品加工研究中心,长春130033

出　　处：《食品科技》2012年第9期20-24,共5页Food Science and Technology

基　　金：吉林省科技发展计划项目(20080228);现代农业产业技术体系建设专项(nycytx-0502)

摘　　要：为了研究不同发酵剂对牛乳或豆乳的发酵特性,对6株乳酸菌在发酵过程中的酸度、pH、胞外多糖、黏度、游离氨基氮、双乙酰等指标进行了测定。结果表明:在牛乳中,XZ3303的产酸能力最强,QH27-1滴定酸度最高;在豆乳中,QH48-3-2滴定酸度最高,并且在豆乳中的酸度明显高于牛乳。乳酸菌在豆乳中的黏度值都明显高于牛乳,并且豆乳中的黏度变化曲线有二次产黏的现象,有利于发酵乳口感的改善。XZ3303、XZ10303、QH27-1、QH48-3-2发酵乳产双乙酰能力较强;XZ3303和QH27-1产胞外多糖的能力明显高于其他菌株。通过感官分析并结合理化指标综合考虑,选择了在豆乳和牛乳中都能优势生长的L.Lactis subsp.Cremoris QH27-1和L.Lactis subsp.Lactis XZ33032株乳酸菌作为制作双蛋白干酪的发酵剂。In order to study the ferment characteristics of milk or soy milk, studied on fermentation characteristics of six lactic acid bacteria including of acid, pH, content of extracellular polysaccharide, viscosity, free amino nitrogen, diacetyl production, the results show that： in the milk, XZ3303 was the strongest acid, QH27-1 had the highest titratable acidity; in the soymilk, QH 48-3-2 had highest titratable acidity, and acidity in soymilk was significantly higher than in milk. Viscosity in soymilk are significantly higher than in milk, and viscosity curve had double increasing trend in soy milk. XZ3303, XZ10303, QH27-1, QH48-3-2 fermented milk produced more content of diacetyl ability; extracellular polysaccharides production of XZ3303 and QH27-1 of was significantly higher than other strains. By combining physical and chemical and sensory analysis, chosed L.Lactis subsp. Cremoris QH27-1 and L.Lactis subsp. Lactis XZ3303 for double protein cheese starters.

关 键 词：发酵剂 乳酸菌 干酪 发酵 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]