桑黄风味酸奶发酵工艺优化  

Optimization of fermentation technology of Phellinus igniarius flavor yoghurt

作　　者：李雪 张慧敏 许谦[1] 张鑫 孙宜秀 尹明静 张海丽[1] 王宜磊[1] 周广灿 郭燕风[1] 唐欣 李秉恩 丁红振 贾世杰 王莹菲 刘进 LI Xue;ZHANG Huimin;XU Qian;ZHANG Xin;SUN Yixiu;YIN Mingjing;ZHANG Haili;WANG Yilei;ZHOU Guangcan;GUO Yanfeng;TANG Xin;LI Bingen;DING Hongzhen;JIA Shijie;WANG Yingfei;LIU Jin(College of Agriculture and Bioengineering,Heze University,Heze 274015,China;College of Life Sciences,Qingdao University,Qingdao 266071,China;College of Chemistry and Chemical Engineering,Heze University,Heze 274015,China)

机构地区：[1]菏泽学院农业与生物工程学院,山东菏泽274015 [2]青岛大学生命科学学院,山东青岛266071 [3]菏泽学院化学化工学院,山东菏泽274015

出　　处：《中国酿造》2022年第5期194-198,共5页China Brewing

基　　金：山东省重点研发项目(2016GNC113019);山东省高等学校国家级大学生创新创业训练计划项目(201910455014);菏泽学院微生物与发酵应用研究所(2018)。

摘　　要：该试验以桑黄发酵液、脱脂奶粉为主要原料,将保加利亚乳杆菌、嗜热链球菌、乳双歧杆菌1∶1∶1混合作为发酵菌剂,生产桑黄酸奶。通过单因素试验和正交试验分别考察桑黄发酵液添加量、奶粉添加量、白砂糖添加量、发酵菌剂接种量、发酵时间和发酵温度对桑黄风味酸奶品质的影响。结果表明,桑黄风味酸奶的最佳发酵工艺条件为桑黄发酵液添加量15 mL/100 mL、奶粉添加量17 g/100 mL、白砂糖添加量7 g/100 mL、发酵菌剂(8.4×10^(8)CFU/mL)接种量5 mL/100 mL、发酵时间5 h、发酵温度42℃。在此优化条件下,制备的桑黄风味酸奶感官评分为92.2分,蛋白质和脂肪含量分别为1.86 g/100 g、0.6 g/100 g、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为46%。Using Phellinus igniarius fermentation broth and defatted milk powder as main raw materials,and the 1∶1∶1 mixture of Lactobacillus bulgaricus,Streptococcus thermophilus and Bifidobacterium lactis as fermentation agent,P.igniarius yoghurt was produced.The effects of P.igniarius fermentation broth addition,milk powder addition,sugar addition,fermentation agent inoculum,fermentation time and temperature on quality of P.igniarius flavor yoghurt were investigated.The results showed that the optimal fermentation technology conditions of P.igniarius flavor yoghurt were as follows:P.igniarius fermentation broth addition 15 ml/100 ml,milk powder addition 17 g/100 ml,sugar addition 7 g/100 ml,fermentation agent(8.4×10^(8)CFU/ml)inoculum 5 ml/100 ml,fermentation time 5 h and temperature 42℃.Under the optimal conditions,the sensory score of the prepared P.igniarius flavor yogurt was 92.2.The contents of protein and fat were 1.86 g/100 g and 0.6 g/100 g,respectively,and the 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate was 46%.

关 键 词：桑黄发酵液 酸奶 感官评价 工艺优化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]