乳酸菌发酵剂制备发酵乳的特性研究  

Study on characters of yoghourt fermented by different starters

作　　者：侯保朝[1] 葛红娟[1] 赵建云[1] 徐显睿 单胜艳[1] 李宝磊[1] 马广辉[1] 马一航 李理[2] 李言郡[1] 

机构地区：[1]杭州娃哈哈集团有限公司研究院生物工程研究所,杭州310018 [2]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030

出　　处：《中国乳品工业》2014年第11期17-21,共5页China Dairy Industry

基　　金：企业技术中心创新能力建设专项:发改委高技[2008]2012

摘　　要：为科学评价自主研发发酵剂Z-1和Z-2在产酸、产香、黏弹性和持水力等方面的特性,将两种发酵剂菌株按不同比例复配后制备发酵乳,并将其与采用国际标准通用型发酵剂D-1制备的发酵乳进行对比。通过实时监测发酵乳p H值变化发现,Z-1与Z-2的产酸延迟期较长,产酸主要发生在发酵中后期。采用顶空固相微萃取结合气相色谱-质谱联用技术检测其中挥发性风味物质发现,Z-1和Z-2发酵乳中主要形成了4种香气物质,分别为2,3-丁二酮、2,3-戊二酮、3-羟基丁酮和乙酸。经振幅扫描和旋转扫描测试发现,Z-1与Z-2发酵乳均形成了良好的凝乳结构,表现为入口时稠厚,吞咽时爽滑;同时,与D-1发酵乳相比,乳清析出量较少,固形物质量分数分别为61.3%和59.2%。上述结果表明,自主研发发酵剂能够使发酵乳形成适宜的酸度、良好的香气和稳定的组织状态;同时振幅扫描和旋转扫描技术可应用于发酵乳制品的质构评价。To evaluate the characters of self-developed starters in acid and flavor substance production, viscosity and water-holding ability, comparative study was performed between yoghourt fermented by self-developed starters Z-1 and Z-2, and international standard starter D-1. By pH monitoring, a relative long acid-producing delay was observed in Z-1 and Z-2 yoghourt, and the acid was mainly accumulated in the middle and later period of fermentation. Four flavor substances were determined by headspace solid phase microextracion and gas chromatography-mass spectrometry. Amplitude and rotational scanning were applied to measure the rheological property ofyoghourt. Excellent curd structures were formed in Z-1 and Z-2, as well as showed good thickness and smoothness. Meanwhile, compared, with D-1, lower amount of whey was separated out in Z-1 and Z-2, and the solid content of them were 61.3% and 59.2%. Results indicated that the self-developed starters give yoghourt proper acidity, good flavor and stable texture. In addition, amplitude and rotational scanning are useful to evaluate texture of fermented milk products.

关 键 词：发酵剂 振幅扫描 旋转扫描 黏弹性 持水力 风味物质 菌株复配 

分 类 号：TS207.4[轻工技术与工程—食品科学]