乳酸菌发酵型板栗酸乳发酵工艺的优化  

Technology optimization of fermented chestnut yogurt with Lactobacillus

作　　者：陈洁[1] 刘智[1] 汪浩明[1] 黄行健[2] 朱龙超[1] 杨芳[1] 

机构地区：[1]湖北大学知行学院生物工程系,湖北武汉430011 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《中国酿造》2012年第12期157-161,共5页China Brewing

基　　金：清远市产学研合作项目(2011D021113007);湖北大学知行学院2011年度大学生科技创新课题;湖北大学知行学院科研课题

摘　　要：以板栗浆和纯牛乳为原料,经乳酸菌发酵制备板栗酸乳。在单因素试验的基础上,经正交试验研究了板栗浆和牛乳配比、发酵时间和乳酸菌添加量对发酵型板栗酸乳的酸度、黏度和乳酸菌活力等指标的影响,结果显示以传统酸奶直投式菌粉为发酵剂,板栗浆为主要原料经发酵得到的板栗酸乳自然酸度高,黏度适宜。板栗酸乳的最佳发酵工艺条件为:板栗浆和纯牛奶的配比为5∶5,发酵时间10h,发酵剂添加量0.5g/L,得到了提高酸度,黏度适宜,凝乳性较好,有板栗风味的发酵型板栗酸乳产品。With the addition of chestnut slurry, fresh milk was fermented with LactobaciIIus to produce a novel yogurt. The effect of the fermentation conditions on the acidity, viscosity and the viability of Lactobacillus were studied through the orthogonal experimental design based on single-factor experiments. The results showed it was feasible to produce fermented chestnut yogurt with high acidity and proper viscosity using traditional yogurt starter. The optimal fermentation conditions were as follows： ratio of chestnut slurry to milk 5： 5, fermentation time 10h, inoculums of Lactobacillus 0.5g/L. The chestnut yogurt is with proper viscosity, improved acidity and typical smell of chestnut.

关 键 词：油板栗 滴定酸度 美兰褪色时间 发酵工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]