费氏丙酸杆菌与乳酸菌混合发酵酸奶研究  

Studies on Fermented Yogurt Using Propionibacterium freudenreichii and Lactobacillus

作　　者：韩芸娇 梁玲 邱雯雯 查梦吟 张茜 陈存社 Han Yunjiao Liang Ling Qiu Wenwen Zha Mengyin Zhang Qian Chen Cunshe(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048)

机构地区：[1]北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《中国食品学报》2017年第3期96-104,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：十三五国家科技计划项目(2016YFD0400401);北京市教委科技发展计划;北京市自然科学基金项目(KZ20110011013)

摘　　要：将费氏丙酸杆菌与乳酸菌混合发酵酸奶,结果表明:将两种菌同时接入,在35℃条件下发酵6 h,混合发酵乳的酸度即达到70°T以上,且后酸化能力弱,CLA含量高,达120.66μg/m L。感官评价表明:混合发酵乳呈乳白色,有光泽,气味协调,口感细腻黏稠,组织状态均匀稳定且无乳清析出。利用固相微萃取结合GC-MS对费氏丙酸杆菌发酵乳、乳酸菌发酵乳、混合发酵乳的风味物质进行测定。测得3种发酵乳中的风味物质主要包括醛类、酮类、酯类、酸类、醇类等;其中,从费氏丙酸杆菌发酵乳中共检测出26种风味物质,主要的风味成分是酸类物质,相对含量达到83.20%;从乳酸菌发酵乳中共检测出27种风味物质,主要的风味成分是酮类、酯类和酸类,相对含量达到83.96%;从混合发酵乳中共检测出24种成分,主要的风味成分也是酸类物质,相对含量达到83.57%。Propionibacterium freudenreichii was mixed with Loz＇tobacillus to ferment yogurt. The results showed that： after fermenting 6 h in 35℃, the acidity of mixed yogurt could reach 70 °T, and after-acid capacity was inferior, the concentration of CLA was reached 120.66 μg/mL. The sensory evaluation showed that the mixed yogurt was milky white and shiny, had coordinate odor, exquisite taste, uniform and stable organization, and on whey separation. The flavor of the fermented milk was tested by solid-phase micro extraction combined with GC-MS. In study, the yogurt of Propioni bacterium freudenreichii, the yogurt of Lactobacillus, and the mixed yogurt were tested, the flavor of three kinds of yogurt included aldehydes, ketones, esters, acids, alcohols, etc.; The yogurt of Propionibacterium freudenreichii were detected 26 kinds of flavor, the main flavor composition was acids, relative content reached to 83.20%; The yogurt of Lactobacillus were detected 27 kinds of flavor, the main flavor composition were ketones, esters and acids, relative eontent reached to 83.96%; The mixed yogurt were detected 25 kinds of flavor, the main flavor composition was also acids, relative content reached to 83.57%.

关 键 词：费氏丙酸杆菌 混合发酵 发酵酸奶 风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]