不同发酵剂对黑枣酸奶品质的影响  

Effect of different starters on the quality of black date yogurt

作　　者：杨贝贝[1] 康会茹 YANG Beibei;KANG Huiru(Shijiazhuang Vocational College of Technology and Information,Shijiazhuang 050091,China;Yingdong Food College of Shaoguan University,Shaoguan 512005,China)

机构地区：[1]石家庄科技信息职业学院,河北石家庄050091 [2]韶关学院英东食品学院,广东韶关512005

出　　处：《中国酿造》2021年第4期138-142,共5页China Brewing

基　　金：石家庄科技信息职业学院科研项目(校20200623)。

摘　　要：使用不同益生菌组合制备黑枣酸奶,并探究不同益生菌组合对发酵和质构特性的影响。结果表明,不同益生菌组合会显著影响黑枣酸奶的理化指标和质构特性(P<0.05);相比传统酸奶发酵剂,强化植物乳杆菌、嗜酸乳杆菌和乳双歧杆菌(1∶1∶1)发酵可显著提高黑枣酸奶的可滴定酸度(46.48%)、持水力(4.75%)、可溶性固形物含量(3.85%)和胞外多糖含量(12.63%)。此外,益生菌强化发酵可使黑枣酸奶中乳酸菌活菌数达到9.63 lg CFU/mL,且有效改善黑枣酸奶的质构特性,其硬度值、弹性、内聚性和回复性分别为151.24 g、1.04 mm、0.96 g·s和0.28。Using different combinations of probiotics to prepare black date yogurt,the effect of different combinations of probiotics on fermentation and texture properties were explored.The results showed that there were significant differences in the physicochemical indexes and texture characteristics of black date yogurt fermented with different probiotic combinations.Compared with the yoghurt fermented with traditional yogurt starters alone,the yoghurt fermented by the addition of Lactobacillus plantarum,Lactobacillus acidophilus and Bifidobacterium lactis(1∶1∶1)could significantly increase the titrate acidity contents(46.48%),the water holding capacity(4.75%)and the soluble solids(3.85%)and extracellular polysaccharides(12.63%).Furthermore,the number of viable lactic acid bacteria reached 9.63 lg cfu/ml in the probiotics fortified yogurt,which could effectively improve the texture characteristics,the hardness,elasticity,cohesiveness and toughness were 151.24 g,1.04 mm,0.96 g·s and 0.28,respectively.

关 键 词：黑枣 酸奶 益生菌 发酵特性 质构特性 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]