费氏丙酸杆菌在酸奶加工中的应用研究  

Study on Application of Propionibacterium Freudenreichii in Yogurt Processing

作　　者：韩芸娇 邱雯雯[1] 查梦吟 陈存社[1] 

机构地区：[1]北京工商大学食品添加剂工程技术研究中心,北京100048

出　　处：《食品科学技术学报》2015年第5期47-51,共5页Journal of Food Science and Technology

基　　金：北京市教委科技发展计划项目(KZ20110011013);北京市自然科学基金资助项目

摘　　要：研究了费氏丙酸杆菌在酸奶发酵过程中和贮藏期的酸度、黏度、脱水收缩率以及后酸化等指标的变化情况。研究结果表明,由费氏丙酸杆菌发酵得到的发酵乳的发酵周期长,需24 h左右,黏度低,脱水收缩率高,口感欠佳,但共轭亚油酸质量浓度较高,达到119.16 mg/L。将费氏丙酸杆菌发酵的酸奶在4℃下贮藏20 d后,酸度增加了约6°T,后酸化能力弱,有利于酸奶的贮藏;贮藏结束时,酸奶中共轭亚油酸(CLA)的质量浓度为117.37 mg/L,仍然处于较高水平。发酵周期长和黏度低等缺点可能会限制费氏丙酸杆菌在酸奶发酵中的应用。Changes of acidity, viscosity, syneresis rate, and after-acid capacity of Propionibacterium freudenreichii fermented yogurt during the fermentation and the storage period were researched in this study. The results showed that the fermentation period was about 24 h and the yogurt had the lower viscosity, higher syneresis rate, and higher conjugated linoleic acid （CLA） content （119. 16 mg/L）. After ,f stored at 4 ℃ for 20 days, the acidity of yogurt increased about 6°T and the weak after-acid capacity of yogurt was benefit to the storage of yogurt. After storage, the CLA content of yogurt was about 117.37 mg/L. However, the long fermentation period and low viscosity might be the limits of application of Pro- pionibacterium freudenreichii in yogurt.

关 键 词：丙酸杆菌 发酵酸奶 共轭亚油酸 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.54[轻工技术与工程—食品科学与工程]