Mn^(2+)在褐色乳酸菌饮料生产中的应用  

Application of Manganese in the Processes of Brown Lactobacillus Beverage

作　　者：赵世伟 张丽波 苟学磊 马万平 杨子彪 ZHAO Shiwei;ZHANG Libo;GOU Xuelei;MA Wanping;YANG Zibiao(Yunnan Huangshi Lesson Dairy Industry Co.,Ltd.,Dali 671000)

机构地区：[1]云南皇氏来思尔乳业有限公司,大理671000

出　　处：《食品工业》2022年第3期125-129,共5页The Food Industry

基　　金：特色畜产品精深加工关键技术研究与产业化示范(202002AE320011)。

摘　　要：试验旨在研究在中间发酵剂中添加不同浓度硫酸锰对副干酪乳杆菌(Lactobacillus paracasei)L9制作褐色乳酸菌饮料发酵时间及产品质量的影响。结果表明,向中间发酵剂中添加硫酸锰对于L.paracasei L9活菌数无显著性影响,但对L.paracasei L9在褐色乳酸菌饮料基料中产酸具有显著性影响。当在中间发酵剂中添加0~0.20‰硫酸锰时,L.paracasei L9在褐色乳酸菌饮料基料中产酸速度及极限酸度值随添加硫酸锰浓度升高而增加。当硫酸锰添加量大于0.20‰时,L.paracasei L9在褐色乳酸菌饮料基料中的产酸速率和极限酸度维持稳定不变。试验还考察了在中间发酵剂中添加不同浓度硫酸锰对褐色乳酸菌饮料在货架期内后酸、析水层及L.paracasei L9活菌数影响情况,结果表明褐色乳酸菌饮料产品在货架期内酸度及析水层随硫酸锰添加量升高而升高,但硫酸锰添加量对货架期内产品中活菌数影响无显著性差异。总体来说,向中间发酵剂中添加0.05‰~0.10‰硫酸锰,既可显著缩短副干酪乳杆菌L9发酵时间,又可有效保证产品综合质量。In our study,the effects of different concentration manganese sulfate on the fermentation time and quality of brown lactobacillus beverage were investigated.The results showed that addition of manganese sulfate in starter culture could significantly enhance the acid production but not the viable cell counts of Lactobacillus paracasei L9 in the processes of brown lactobacillus beverage.Specially,the acid production rate and extreme acidity of L.paracasei L9 increased with the concentration of manganese sulfate in the range of 0-0.20‰.And the acid production rate and extreme acidity of L.paracasei L9 kept stable when the concentration of manganese sulfate was greater than 0.20‰.Meanwhile,the effects of manganese sulfate in starter culture on the stability of brown lactobacillus beverage were also assessed.The results illustrated that postacid and water separation of brown lactobacillus beverage reduced with the increasing of manganese sulfate concentration in shelf life,but the concentration of manganese sulfate had not significant effects on the viable cell counts of L.paracasei L9 in shelf life.However,all in all,addition of 0.05‰-0.10‰manganese sulfate in starter culture could not only reduce the fermentation time,but also keep the stability of brown lactobacillus beverage.

关 键 词：硫酸锰 副干酪乳杆菌L9 中间发酵剂 褐色乳酸菌饮料 产酸速率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]