不同直投式酸奶发酵剂发酵性能的比较研究  

Comparison of the fermentation characteristics of different directed vat set starters

作　　者：陈岑[1] 韩艳丽[1] 曹正[1] 童斌[1] 樊金山[1] 周雪[1] 

机构地区：[1]江苏农林职业技术学院生物工程系,江苏句容212400

出　　处：《中国酿造》2017年第1期126-130,共5页China Brewing

基　　金：江苏农林职业技术学院面上项目(2014kj18)

摘　　要：为了比较六种不同国内外直投式酸奶发酵剂的发酵性能,对六种发酵剂进行酸奶发酵实验。根据不同酸奶的p H、滴定酸度、乳酸菌活菌数、乙醛和双乙酰含量、持水力、质构及感官评定等指标进行对比。结果表明:6号国外进口发酵剂产酸速度最快,3 h基本凝乳,酸奶中乳酸菌的活菌数最多(1.29×10~9 CFU/g)、风味物质乙醛的含量最高(22.17μg/m L)以及感官评分最高(88分)。综合而言,6号进口发酵剂的发酵性能要优于其他五种国产发酵剂。In order to compare the fermentation performance of six different domestic and imported yoghurt directed vat set starters （DVS）, yogurts were produced and followed by determination of the following parameters： pH, titratable acidity, lactic acid bacteria viable counts, acetaldehyde and diacetyl content, water holding capacity, texture properties and sensory evaluation. The fermentation characteristics of six different DVS were studied and compared. The results showed that the imported DVS No.6 had the fastest acid production rate, and the yogurt largely curded in 3 h. In the yogurt fermented by starter No. 6, the viable count of lactic acid bacteria was the largest （1.29×10^9 CFU/g）, the acetaldehyde content was the highest （22.17 μg/ml）, and the sensory evaluation score was the highest （88）. Generally, the fermentation performance of imported DVS No.6 was the optimal among the six kinds of DVS.

关 键 词：乳酸菌 酸奶 直投式发酵剂 发酵性能 品质 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]