益生菌Lactobacillus casei Zhang对凝固型发酵乳感官品质的影响  

Effects of Probiotic Lactobacillus casei Zhang on Sensory Properties of Set Fermented Milk

作　　者：王记成[1] 郭壮[1] 其木格苏都[1] 张和平[1] 孟和毕力格[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院/乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《中国农业科学》2013年第3期575-585,共11页Scientia Agricultura Sinica

基　　金：国家高技术研究发展计划(2011AA100901;2011AA100902)

摘　　要：【目的】评价益生菌Lactobacillus casei Zhang(L.casei Zhang)对凝固型发酵乳感官品质的影响。【方法】将Streptococcus thermophilus(S.thermophilus)与益生菌L.casei Zhang复配发酵,发酵结束(pH4.5)于4℃冷藏1 d或28 d,并对发酵乳进行感官鉴评试验。【结果】益生菌L.casei Zhang与S.thermophilus复配发酵可赋予产品更好的细腻性、更为浓郁的奶油味和乙醛风味,从而提升产品的风味总体得分、气味总体得分及产品总得分。4℃贮藏7 d时益生菌发酵乳具有最好的气味和风味感官特征,而贮藏14 d时具有最好的表观和质地感官特征。【结论】益生菌L.casei Zhang可提高发酵乳制品的感官品质,同时贮藏时间对发酵乳感官特性产生影响。[ Objective] The objective of this study is to evaluate the effects of the probiotic Lactobacillus casei Zhang on the sensory properties of set fermented milk. [Method] Probiotic L. casei Zhang was inoculated together with the S. thermophilus strains into pasteurized milk for fermentation. The fermentation was ended when the pH value of fermented milk reached 4.5. Then, sensory properties of the products were determined after storage at 4℃ for 1 d or 28 d. [Result] Sensory analysis showed that the score of glossiness, acetaldehyde, buttery, acceptance of flavor and odor attributes of the fermented milks produced by probiotic L. casei Zhang and S. thermophilus were higher than those produced by single starter culture. Meanwhile, the acceptance of flavor and odor attributes of all of the fermented milks decreased after 7 days, and the highest sensory score of the acceptance of texture and appearance attributes were observed after 14 days of refrigerated storage. [ Conclusion ] Probiotic L. casei Zhang could improve the overall sensory quality of fermented milk, meanwhile the storage time had effects on some sensory characteristics of fermented milk.

关 键 词：益生菌Lactobacillus CASEI ZHANG STREPTOCOCCUS THERMOPHILUS 发酵乳 感官鉴评 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]