Viili源乳酸菌酸奶发酵工艺及质构/感官性质评价  

Fermented milk by single/multiple lactic strains isolated from“Viili”——the fermentation process, texture properties and sensory evaluation

作　　者：陈丽丽[1] 冯秀娟[1] 左芳雷[1] 陈尚武[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国乳品工业》2013年第8期29-32,57,共5页China Dairy Industry

基　　金：国家自然科学基金项目(No.31071507);大学生科研训练计划资助项目

摘　　要：采用分离自Viili发酵乳的乳酸乳球菌乳脂亚种和Viili天然复合菌系的混合菌种制作发酵乳。通过优化温度和培养基、评价发酵乳的质构性质和感官性质和分析冷冻干燥后菌株的存活率,确定菌种活化的最适培养基为GM17+质量浓度10 g/L脱脂乳,最适发酵温度为28℃;调整菌种的复配比例,得到两种不同质构和感官性质的发酵乳产品;冷冻干燥的最佳保护剂组合为100 g/L脱脂乳+100 g/L海藻糖。The aim of the study is to evaluate the fermented milk fermented by single Lactococcus. lactis subsp, lactis strain isolated from ＂Villi＂ and by the composite microbial system of ＂Viili＂. By optimizing temperature and the composition of culture media, we found that the most effective culture medium is GM17 plus 10 g/L reconstituted skimmed milk （RSM）, and the fermentation tempurature is 28 ℃. Based on the texture properties and sensory evaluation, We made two different fermented milk via the adjustment of the proportion of the strains. We also investigated the survival rates of Lactococcus. lactis subsp, lactis and composite microbial system of ＂Viili＂ in the presence of different cryoprotec- tants, coming to a conclusion that the best protection was achieved with 100 g/L P, SM plus 100 g/L trehalose.

关 键 词：Viili 乳酸菌 发酵乳 质构性质 感官性质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]