鼠李糖乳杆菌乳饮料发酵工艺  

Study on the process of fermented milk containing Lactobacillus rhamnosus

作　　者：张明[1] 代青梅[2] 任发政[2] 杨子彪 赵亮[2] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]大理农林职业技术学院食品工程与经管系,云南大理671003

出　　处：《食品与发酵工业》2015年第7期104-108,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划(2012BAD12B08);北京市自然科学基金项目(6154022)

摘　　要：对无稳定剂鼠李糖乳杆菌Lactobacillus rhamnose发酵乳饮料的发酵工艺进行优化。以L.rhamnose在不同碳源培养基中的发酵速度为评价指标,筛选出葡萄糖是其发酵的最适碳源。发酵时间、杀菌条件、发酵温度对发酵乳饮料的活菌数及沉淀率均有明显的影响。优化工艺参数为:杀菌条件115℃,15 min,发酵温度为37℃,发酵时间为84 h,按照此工艺制得的发酵乳饮料,活菌数达到8.5×108CFU/m L,沉淀率为1.1%。The objective of this study was to investigate the impact of fermented technology on the growth of Lactobacillus rhamnose and precipitation rate of the fermented milk. Among the six different carbon sources, the glucose was the best for the growth of L. rhamnose. The growth of L. rhamnose and precipitation rate were significantly influenced by fermentation temperature, fermentation time and sterilizing condition. Based on single factor and orthogonal experiment, the optimum conditions were determined to be sterilizing at 115℃ for15 min and fermentation at 37℃ for 84 h. Under these conditions, the viable count of the fermented milk was 8.5×10^8 CFU/mL, and the precipitation rate was 1.1%.

关 键 词：鼠李糖乳杆菌 发酵工艺 沉淀率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]