干酪乳杆菌CCFM1566发酵制备麦芽乳酸菌饮料的工艺研究  

Study of wort Lactobacillus beverage fermentation processes with Lactobacillus casei CCFM1566

作　　者：王刚[1] 杭锋[2] 邢家溧[1] 田丰伟[1] 刘小鸣[1] 张秋香[1] 张灏[1] 陈卫[1,3] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]光明乳业股份有限公司乳业生物技术国家重点实验室,上海200436 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国乳品工业》2013年第12期4-7,共4页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD28B07;2012BAD28B08)

摘　　要：将筛选得到的一株具有优良体外抗氧化能力的干酪乳杆菌CCFM1566作为实验菌株,以乳杆菌活菌数及产品感官风味为指标,对CCFM1566发酵制备麦芽汁牛乳复合乳酸菌饮料的脱脂乳比例、蔗糖添加量、接种量以及发酵时间等工艺参数进行了研究,并通过正交实验最终确定脱脂乳和蔗糖的最适添加量分别为50%和8%,CCFM1566最佳接种量为3%,在37℃下最佳发酵时间为10 h。在此条件下发酵得到的产品色泽均匀、质构细腻、稠厚,酸甜适中。Lactobacillus casei CCFM1566, a strain with high resistance to the oxidative stress in vitro which is isolated from naturally fermented milk, was used to prepare complex lactobacillus beverage of wort and milk. Several fermentation factors were investigated such as the concen- tration of milk and sucrose, inoculation amount and fermentation time to determine the effect of these factors on number of viable cells and sensory flavor of products. The optimal conditions were confirmed with orthogonal experiments as： 50% skim milk, 8% sucrose, 3% CCFM1566 inoculation and 1Oh fermentation at 37 qC. Under these conditions, the fermentation products showed perfect sensorial properties such as uniform color, organization delicate, moderate sweet and sour.

关 键 词：干酪乳杆菌 麦芽汁牛乳复合乳酸菌饮料 发酵 优化 风味 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]