传统奶豆腐源乳酸乳球菌直投式发酵剂的优化及应用  

Optimization and Application of Lactococcus Lactis Directed Vat Set from Traditional Mongolian Hurood’s

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,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：《中国乳品工业》2021年第8期16-20,45,共6页China Dairy Industry

基　　金：内蒙古自治区科技计划项目(2019GG362)。

摘　　要：以菌株D655(Lactococcus lactis subsp.lactis)为实验菌株,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,通过单因素试验选择较好的3种保护剂进行Box-Behnken响应面优化试验,用优化后的直投式发酵剂制作奶豆腐,对其理化指标及电子舌滋味测定。结果表明当菌株冻干保护剂为脱脂乳、海藻糖和谷氨酸钠,且其质量浓度分别为5.5、5.5和18 g/100 mL时,菌株冻干存活率最高为88.68%,相对标准偏差RSD%为2.83%,此配比为菌株D655最佳保护剂方案,制作改进式奶豆腐后测得理化指标、鲜味及丰富度优于市售奶豆腐,为后续奶豆腐研究奠定了基础。Lactic acid bacteria D655(Lactococcus lactis subsp.lactis)was used as the test bacteria.Survival rates of lyophilization was used as the evaluation index.Glycerol,sorbitol,skim milk,glucose,inulin,trehalose,sodium glutamate and glutathione were used as protective agents.Three better protectants were selected by single factor test to optimize Box-Behnken response surface methodology.Mongolian Hu-rood’s was made with the optimized starter,and the physicochemical indexes and taste of electronic tongue were determined.The results showed that when the lyophilized protectants were skim milk,trehalose and sodium glutamate,their concentrations were 5.5 g/100 mL,5.5 g/100 mL and 18 g/100 mL,the highest survival rate was 88.68%,RSD%was 2.83%。This ratio is the best protective agent for strain D655.The physicochemical indexes,umami and richness of the modified Mongolian Hurood’s were better than those of the commercial Mongolian Hurood’s.This laid a foundation for the follow-up study of Mongolian Hurood’s。

关 键 词：改进式奶豆腐 直投式发酵剂 冻干保护剂 响应面法 存活率 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]