不同菌株对酸奶品质与感官特性的影响  

Effect of different strains on quality and sensory characteristic of yoghurt

作　　者：刘文文 张靖晞[1] 李键 索化夷[1] LIU Wenwen;ZHANG Jingxi;LI Jian;SUO Huayi(College of Food Science,Southwest University,Chongqing 400715;National Demonstration Center for Experimental Food Science and Technology Education,Southwest University,Chongqing 400715;College of Life Science and Technology,Southwest University for Nationalities,Chengdu 610041,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品科学与工程国家级实验教学示范中心,重庆400715 [3]西南民族大学生命科学与技术学院,成都610041

出　　处：《中国酿造》2019年第5期95-100,共6页China Brewing

基　　金：国家重点研发计划(2018YFD0502404)

摘　　要：该研究以保加利亚乳杆菌(N14)和嗜热链球菌(L16)为基础发酵菌,分别添加干酪乳杆菌(GL2)、副干酪乳杆菌(GL6)、酵母菌(Y18)、开菲尔乳杆菌(700)构成了五种酸奶发酵剂组合,分别测定这五组酸奶的酸度、质构及感官特征,采用高效液相色谱(HPLC)法对酸奶中的苹果酸、乙酸、柠檬酸、乳酸进行定量分析,评价添加不同菌株对酸奶口感和风味的影响。结果表明,4种菌株添加均提高了酸奶的酸度,且酸奶酸度变化趋势与第一循环硬度、弹性、胶着性相同;添加菌株GL2、700和GL6提高了酸奶中乳酸的含量;添加菌株GL2的酸奶感官评分最高(92.55分),在果香、蒸煮味、纸板味方面表现突出,但添加菌株GL6的酸奶的感官特征与市售酸奶最为接近。In this experiment, using Lactobacillus bulgaricus (N14) and Streptococcus thermophilus (L16) as basic fermentation strains, five combinations of yoghurt starter were constituted with addition of the Lactobacillus casei (GL2), Lactobacillus paracasei (GL6), yeast (Y18) and Lactobacillus kefir (700) separately to strain N14 and strain L16. The acidity, texture, and sensory characteristics of the five types of yoghurts were determined, the malic acid, acetic acid, citric acid and lactic acid in yoghurt were quantitative analyzed by HPLC, and the effect of different strains addition on the taste and flavor of yoghurts was evaluated. The results showed that the acidity of the yogurt fermented by four strains was significantly increased, and the change trend of acidity was positively correlated with the hardness, elasticity and adhesion of the first cycle. The addition of strain GL2, 700 and GL6 increased the content of lactic acid in the yogurt. The yogurt added with strain GL2 had the highest sensory evaluation score (92.55), which was outstanding in fruit flavor, cooking flavor, and cardboard flavor, but the sensory characteristics of yogurt added with strain GL6 were most close to commercial yogurt.

关 键 词：乳酸菌 酸奶 感官评价 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]