Kefir主发酵剂的配比优化及产品风味物质组分分析  

Proportion Optimization of Kefir Main Starter and Analysis of Product Flavor Substances

作　　者：肖冉 惠明[1,2] 田青 黄继红[2] XIAO Ran;HUI Ming;TIAN Qing;HUANG Ji-hong(School of Bioengineering,Henan University of Technology,Zhengzhou 450001,China;Henan Provincial Engineering Laboratory of Preservation and Breeding of Industrial Microbial Strains,Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,郑州450001 [2]工业微生物菌种保藏与选育河南省工程实验室,郑州450001

出　　处：《中国调味品》2022年第9期32-38,共7页China Condiment

基　　金：河南省重大科技专项课题(181100211400-8-2)。

摘　　要：Kefir是一种多菌种混合发酵的含酒精酸乳制品,不同菌种的搭配比例对产品质量及风味物质影响不同。试验以Kefir中的优势菌种植物乳杆菌(L_(1))、酿酒酵母菌(TN_(1))、醋酸杆菌(A_(3))为研究对象,在单菌种、两两复配菌种单因素试验的基础上采用Box-Behnken中心组合法进行优化和响应面分析,进一步优化了三菌混合发酵酸乳的菌种配比,并通过对试样的感官评价、理化指标及固相微萃取气质联用(SPME-GC-MS)等方法探讨了各试验组产品的感官品质及主要风味物质组成。结果表明,最优Kefir主发酵剂配比L_(1)∶TN_(1)∶A_(3)为2.0∶0.3∶2.0(其中初始L_(1)菌数为4.1×10^(8) CFU/mL,TN_(1)菌数为8.1×10^(7) CFU/mL,A_(3)菌数为2.9×10^(8) CFU/mL),优化组的感官评分最佳,产品风味更好,具备传统Kefir中特有的L(-)-乳酸乙酯、2-甲基丙醇、苯乙醇等风味物质。试验为Kefir发酵剂及相关产品的开发提供了依据。Kefir is a kind of alcoholic yogurt product fermented by multiple strains.The mixed proportions of different strains have different effects on the product quality and flavor substances.In the experiment,taking the dominant strains Lactobacillus plantarum(L_(1)),Saccharomyces cerevisiae(TN_(1))and Acetobacter aceti(A_(3))in Kefir as the research objects,on the basis of single-factor test of single-strain and two-strain compound strains,Box-Behnken center combination method is used to optimize and the response surface analysis is conducted to further optimize the strain proportion of three-strain mixed fermented yogurt.The sensory quality and main flavor components of the products of each experimental group are discussed through sensory evaluation of the samples,physical and chemical indexes and SPME-GC-MS.The results show that the optimal proportion of Kefir main starter is L_(1)∶TN_(1)∶A_(3) of 2.0∶0.3∶2.0(the initial bacterial count of L_(1) is 4.1×10^(8) CFU/mL,TN_(1) bacterial count is 8.1×10^(7) CFU/mL,A_(3) bacterial count is 2.9×10^(8) CFU/mL).The optimized group has the highest sensory evaluation score and the better product flavor,it has the unique flavor substance in traditional Kefir,such as L(-)-ethyl lactate,2-methyl-1-propanol,phenethyl alcohol.This experiment has provided a basis for the development of Kefir starter and related products.

关 键 词：KEFIR 发酵剂 风味物质 响应面分析 GC-MS 

分 类 号：TS201.57[轻工技术与工程—食品科学]