酸乳发酵剂对羊乳发酵特性的研究  

Research on Fermentation Characteristics of Lactic Acid Bacteria in Goat Milk

作　　者：葛萍[1] 张富新[1] 于玲玲[1] 杜远华[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《农产品加工》2015年第6期9-11,14,共4页Farm Products Processing

基　　金："十二五"农村领域国家科技计划项目(2013BAD18B00);农业部公益性行业(农业)科研专项(201103038);陕西省农业攻关项目(2014K01-17-05)

摘　　要：以羊奶粉为原料,选取4种由保加利亚乳杆菌和嗜热链球菌组成的乳酸菌基础发酵剂对羊乳进行发酵,通过测定发酵过程中羊乳的活菌数、酸度、p H值及黏度,研究这4种发酵剂的发酵特性。结果表明,在40℃条件下,YO-MIX499,YO-MIX300,FVV121,YO-MIX883四种基础发酵剂发酵羊乳,12-18 h活菌数达到最大值,分别为11.00×108^,6.74×10^8,6.89×10^8,7.02×10^8CFU/m L;酸度和黏度均随发酵时间的延长而增大,其中YO-MIX883产黏性最好,YO-MIX300产酸性最好。Fermentation characteristics of four kinds of basic starters consisted of Lactobacillus bulgaricus and Streptococcus thermophilus on acidity, pH, viscosity and the viable counts of fermented goat milk are researched. The result shows as follows： at 40℃, fermented for 12-18 h, the viable counts of four basic starter （YO-MIX499, YO-MIX300, FVV121, YO-MIX883） in goat yogurt reached the highest value, they are 11.00 ×10^8, 6.74 ×10^8, 6.89 ×10^8, 7.02 ×10^8 CFU/mL respectively. Acidity and viscosity increased with the fermentation time, and the viscosity of YO-MIX883 is higher, the acidity of YO-MIX300 is higher.

关 键 词：羊奶 发酵 酸度 黏度 活菌数 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]