嗜热链球菌、乳酸菌和双歧杆菌对岗稔酸乳发酵品质的影响  

Quality of Rhodomyrtus Tomentosa(Ait.) Hassk juice yogurt fermented by Lactobacillus bulgaricus, Streptococcus thermophiles and Bifidobacterium breve

作　　者：刘永吉[1] 刘国凌[1] 郭红辉[1] 冯淑贞 LIU Yong-ji;LIU Guo-ling;GUO Hong-hui;FENG Shu-zhen(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan 512005)

机构地区：[1]韶关学院食品科学与工程学院,韶关512005

出　　处：《食品科技》2018年第9期35-40,共6页Food Science and Technology

基　　金：韶关市科技计划项目(2016-44-8);2016年度韶关学院重点科研项目(SZ2016KJ01);广东省科技计划产学研项目(2013B090600138)

摘　　要：为研究不同菌种对岗稔酸乳发酵性能的影响,采用嗜热链球菌、保加利亚乳杆菌、双歧杆菌对含岗稔果汁的酸乳进行发酵,发酵对酸乳的产酸能力、持水力和质构特征、电子舌评价和感官指标等进行了分析。结果表明,3种菌对岗稔酸乳的发酵品质的影响差异较大;以嗜热链球菌和保加利亚乳酸杆菌为菌种时,岗稔果汁添加量越高酸乳的pH和持水力越高,硬度和胶黏性品质较好;以双歧杆菌为菌种时,酸乳的pH较低,持水力在岗稔果汁含量为10%时最高,酸乳的硬度、胶黏性和黏结性均较差。双歧杆菌不适合单独作为岗稔酸乳发酵剂使用。电子舌结合感官评价可以很好地区分岗稔酸乳的品质差异。研究结果为岗稔酸乳的开发提供了基础支持。To study the effects of different strains on the fermentation quality of Rhodomyrtus Tomentosa（Ait.） Hassk yogur t, the yogur t containing Hassk juice fermented by Lactobacillus bulgaricus, Streptococcus thermophiles and Bifidobacterium breve were analyzed by pH, water holding capacity, texture characteristics, electronic tongue evaluation and sensory evaluation. The results showed that the effects of three trains on the fermentation qualities of Hassk juice yogurt were quite different. The yogurt fermented by Lactobacillus bulgaricus; Streptococcus thermophiles as strains were observed a higher pH value, hardness and adhesive with the increasing addition of Hassk juice. The yogurt fermented by Bifidobacterium breve showed a poor quality with low pH value, hardness and adhesive as the increasing addition of Hassk juice. Bifidobacterium was not suitable for fermenting yogurt alone as yogurt starter. The fermentation quality of Hassk juice yogurt could be well distinguished by electronic tongue combined with sensory evaluation. This study provide a basis support for the development of Rhodomyrtus Tomentosa（Ait.） Hassk yogurt.

关 键 词：酸乳 岗稔 保加利亚乳杆菌 嗜热链球菌 短双歧杆菌 电子舌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]