核桃蛋白发酵乳的发酵条件研究  

Study on the Fermentation Conditions of the Walnut Yogurt

作　　者：刘瑞芳[1] 赵良启[1] 

机构地区：[1]山西大学生物技术研究所,山西太原030006

出　　处：《山西农业科学》2015年第3期324-328,共5页Journal of Shanxi Agricultural Sciences

摘　　要：以除油核桃粕为原料,经磨浆处理制成核桃蛋白乳液,再经乳酸菌发酵制备核桃蛋白发酵乳。在研究过程中,以酸度、色泽、滋味和气味以及组织状态等作为检测指标,首先进行菌种选择与驯化,选得嗜热链球菌和植物乳杆菌作为最适发酵菌种。然后,在单因素试验的基础上,对装料量、接种量、接种比例、蔗糖添加量、发酵初始p H值、发酵温度及发酵时间等做正交试验,最终确定最佳发酵条件为:装料量90%,接种量1%,接种比例1∶1,蔗糖添加量8%,发酵初始p H值6.8,发酵温度38℃,发酵时间10.5 h。研究结果可为核桃蛋白发酵乳的工业化生产提供技术参数。In this paper, we used the degreased walnuts as the raw material. After mading of walnut protein slurry by grinding, we could inoculate the lactic acid bacteria into it. We obtained the fermented walnut yogurt by fermentation. During the study, we used the acidity, color, smell, taste and organizational status as the detection index. First, we performed the strain selection and domestication. The selection results were Streptococcus thermophilus and Loctobocillu plantarum. Second, we conducted the orthogonal experiment of the amount of added material, inoculation, volume ratio of bacteria, sucrose dosage, fermentation initial pH, fermentation temperature and fer- mentation time on the basis of single factor test. Ultimately we determined the optimum fermentation conditions： the amount of added ma- terial was 90%, inoculation volume was 1%, volume ratio of bacteria was 1 ： 1, sucrose dosage was 8%, fermentation initial pH was 6.8, fermentation temperature was 38 ℃ and fermentation time was 10.5 h. The results of the study provided the technical parameters for wal- nut yogurt＇s industrial production.

关 键 词：脱脂核桃粕 嗜热链球菌 植物乳杆菌 核桃蛋白发酵乳 

分 类 号：S664.1[农业科学—果树学]