直投式酸奶发酵剂的研制  

Development on the Directed Vat Set Starters of Yogurt

作　　者：王昱敬 赵粉仙 潘新杰 郭洁[2] 黄艾祥[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学龙润普洱茶学院,昆明650201

出　　处：《食品工业》2017年第4期43-47,共5页The Food Industry

基　　金：云南省现代奶牛产业技术体系项目(2016KJTX008)

摘　　要：直投式酸奶发酵剂是新型工业化生产菌种,其活菌数高,使用简单。以嗜热链球菌和保加利亚乳杆菌为菌种,通过筛选最佳缓冲剂、营养因子及优化冷冻干燥保护剂配方,对直投式酸奶发酵剂加工酸奶过程中活菌数指标进行研究。结果表明,当缓冲剂Ⅱ体积分数为2%,营养因子为2%番茄汁、6%胡萝卜汁、8%马铃薯汁,冷冻干燥保护剂为20 mL/L甘油、8 g/L葡萄糖、20 g/L抗坏血酸时,制备出的直投式酸奶发酵剂,0 d时活菌数为4.22×10~9 CFU/mL,7 d时活菌数为2.73×10~9 CFU/mL,30 d时活菌数为6.57×10~8 CFU/mL,90 d时活菌数为3.69×10~8 CFU/mL。该发酵剂制作的酸奶,凝乳时间为4 h,21 d时活菌数为(4.11±0.05)×10~7 CFU/mL,品质较好,所得到的冻干型直投式菌种适用于酸奶的开发。Directed Vat Set （DVS） Yogurt Starters was the strains of new industrialization, high content of living bacteria and easy application. Streptococcus thermophilus and Lactobacillus bulgaricus were used as test strain. By screening the best buffer, nutritional factors and optimization of freeze drying protective agent formula, research that viable count index was during processing of it. The results showed that add 2% buffer ]1, nutritional factors included 2% tomato juice, 6% carrot juice and 8% potato juice, freeze-drying protectant included glycerol 20 ml/L, glucose 8 g/L and ascorbic acid 20 g/L. Prepared with it, the counts were 4.22×10^9 CFU/mL （0 d）, 2.73×10^9 CFU/mL （7 d）, 6.57×10^8 CFU/mL （30 d） and 3.69×10^8 CFU/mL （90 d）. The ferment production of yogurt that curd time was 4 h and counts were （4.11×0.05）×10^7 CFU/mL when 21 d, which could apply to the development of yogurt.

关 键 词：直投式菌种 活菌数 菌种保藏 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]