液芯微囊发酵剂连续接种稳定性分析  

Stability Analysis of Liquid-core Starter Microcapsules for Continuous Inoculation in Milk

作　　者：卢俭[1,2] 王英[3] 周剑忠[3] 李伟[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京卫岗乳业有限公司,江苏南京210095 [3]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品科学》2013年第21期154-157,共4页Food Science

基　　金：国家“863”计划项目(2011AA100903;2013BAD18B01-4);国家自然科学青年基金项目(31201422);江苏省自然科学基金项目(BK2011651);教育部博士点基金项目(新教师类)(20110097120028);农业科技成果转化资金项目(2012GB23600639);江苏高校优势学科建设工程项目(PAPD)

摘　　要：为使液芯微胶囊作为酸奶发酵剂得到较好应用,对连续接种过程中的牛奶中菌体密度、发酵时间、胶囊强度和破损率、牛奶的稀释率以及发酵牛奶的感官评定进行研究。结果显示:随着连续接种时间的延长,牛奶中菌体密度、胶囊强度、稀释率和感官评定总分呈下降趋势,胶囊破损率提高,接种牛奶的发酵时间在延长。结合实际酸奶工业生产,液芯胶囊的连续接种使用期限为24d。In order to make the liquid-core encapsulation as starter has good application，And to provide the theoretical basis for optimal use period of the continuous inoculation starter. The inoculation of cell density, fermentation time, the strength and damage dilution rate of liquid-core encapsulation, and organoleptic evaluation of fermented milk in the process of continuous inoculation of milk were studied. The results show that： with the extension of the continuous inoculation time, the cell density, strength of the liquid-core encapsulation, the dilution rate and organoleptic evaluation scores of ferment milk were decreased; capsule breakage rate was increased and the fermentation time of milk was prolonged. Combined with the actual yogurt production, the continuous inoculation time of liquid-core encapsulation was 24 D.

关 键 词：关键词 液芯微胶囊 连续接种 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]