马克斯克鲁维酵母Y51-6发酵稀奶油工艺优化及挥发性风味成分分析  

Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS

作　　者：王丹[1] 李伟[1] 芮昕[1] 马宇潇 徐笑[1] 黄璐[1] 吴寒[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第15期112-117,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD18B01-4);国家高技术研究发展计划(863计划)项目(2011AA100903);国家自然科学基金青年科学基金项目(31201422);国家自然科学基金面上项目(31371807);江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：利用马克斯克鲁维酵母Y51-6发酵稀奶油,以酒精体积分数、感官评定作为优化指标,通过正交试验确定优化发酵工艺。最佳发酵工艺条件为：发酵时间40 h,发酵温度45℃,蔗糖添加量7 g/100 m L,接种量7%（体积分数）。并对发酵过程进行动态追踪,0~12 h内酵母菌生长处于延滞期,12~24 h为对数期,发酵24~32 h为稳定期,32 h之后酵母菌生长进入衰亡期。发酵过程中p H值逐渐降低,酸度逐渐升高,酒精体积分数逐渐增加,色值变化不明显。采用固相微萃取结合气相色谱-质谱联用技术检测稀奶油发酵前后产生的挥发性风味成分。结果表明：未经发酵的稀奶油中共检测出17种主要成分,主要成分为2-庚酮、2-壬酮等甲基酮类化合物。而经发酵的稀奶油样品中共检测出35种主要成分,甲基酮类化合物比例降低,苯乙醇等醇类物质、己酸乙酯等酯类物质明显增多。The purpose of this work was to define optimal conditions for the fermentation of dilute cream by Kluyveromyces marxianus Y51-6. Optimization of fermentation conditions for improved alcohol content and sensory evaluation was carded out using an orthogonal array design. A fermentation temperature of 45 ℃, addition of sucrose at 7 g/100 mL, an inoculum size of 7% （V/F） and 40 h fermentation proved optimal. The fermentation process involved lag phase （0-12 h）, logarithmic phase （12-24 h）, stable phase （24-32 h） and declining phase （after 32 h）. The pH decreased during the fermentation process, while acidity and alcohol content increased gradually and color parameters did not change significantly. The results of analysis by solid-phase micro-extraction （SPME） and gas chromatography-mass spectrometry （GC-MS） showed that 17 components were detected in unfermented cream, which were dominated by methyl ketones such as 2-heptanone and 2-nonanone. Totally 35 components were detected in fermented cream samples, among which the proportion of methyl ketones was reduced, while esters and alcohols such as phenylethyl alcohol and ethyl caproate revealed a significant increase.

关 键 词：马克斯克鲁维酵母 稀奶油 工艺优化 固相微萃取-气相色谱-质谱法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]