浩乳德用直投式发酵剂保护剂配方优化及应用  

Formula optimization and application of Directed-Vat-Set protective agent for Haorude

作　　者：景安琪 张凤梅[1] 孙立山 吴楠[1] 双全[1] JING Anqi;ZHANG Fengmei;SUN Lishan;WU Nan;SHUANG Quan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Zhenglanqi Changhong Dairy Products Factory,Xilingol League 027200,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]正蓝旗长虹乳制品厂,内蒙古锡林郭勒盟027200

出　　处：《中国酿造》2021年第6期52-57,共6页China Brewing

基　　金：内蒙古自治区科技计划项目(2019GG362)。

摘　　要：以植物乳杆菌(Lactobacillus plantarum)686为试验菌株,以甘油、山梨醇、脱脂乳、葡萄糖、菊粉、海藻糖、谷氨酸钠和谷胱甘肽为保护剂,以冻干存活率为评价指标,通过单因素试验及响应面试验优化发酵剂保护剂配方,用直投式(DVS)发酵剂制作浩乳德(奶豆腐),并对其品质进行评价。结果表明,菌株686最佳保护剂配方为脱脂乳添加量12.5 g/100 mL、海藻糖添加量6.0 g/100 mL及谷氨酸钠添加量12.5 g/100 mL。在此优化配方条件下,菌株冻干存活率为81.59%。扫描电镜(SEM)观察结果表明,添加最优冻干保护剂的乳酸菌686完整无破碎,用其制作浩乳德的理化指标、鲜味及丰富度均有极大改善。Using Lactobacillus plantarum 686 as test strain,glycerol,sorbitol,degreased milk,glucose,inulin,trehalose,sodium glutamate and glutathione as protective agents,and freeze-drying survival rates as evaluation index,the formula of the starter protective agent was optimized by single factor and response surface experiments.Haorude(dried milk cake)was prepared with Directed-Vat-Set(DVS),and its quality was evaluated.The results showed that the optimal formula of protective agent for strain 686 was obtained as follows:degreased milk 12.5 g/100 ml,trehalose 6.0 g/100 ml and sodium glutamate 12.5 g/100 ml.Under the optimized formula conditions,the freeze-drying survival rate of the strain was 81.59%.The observation result of scanning electron microscope(SEM)showed that the cell of L.plantarum 686 added with the optimal freeze-drying protective agent was intact.The physicochemical indexes,umami and richness of Haorude made with the strain 686 were greatly improved.

关 键 词：浩乳德 直投式发酵剂 冻干保护剂 配方优化 响应面法 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]