基于锡林郭勒草原本地乳酸菌的高脂型浩乳德的研发  

Research and development of high-fat Hurood based on native lactic acid bacteria in Xilingol Grassland

作　　者：王福超 徐伟良 李春冬 张华[2] 牧其尔 雅梅[1] 郭梁[1] WANG Fuchao;XU Weiliang;LI Chundong;ZHANG Hua;Muqier;YA Mei;GUO Liang(Institute of Bioengineering,Xilingol Vocational College,Xilinhot 026000,China;School of Agronomy,Yanbian University,Yanji 133002,China)

机构地区：[1]锡林郭勒职业学院生物工程研究院,内蒙古锡林浩特026000 [2]延边大学农学院,吉林延吉133002

出　　处：《中国酿造》2022年第9期183-187,共5页China Brewing

基　　金：内蒙古自治区传统乳制品产学研科技创新平台项目(NJCXY-19-06);内蒙古自治区高等学校科学研究项目(NJZY22712,NJZZ22714)。

摘　　要：该研究对前期分离于锡林郭勒传统奶酪中的乳酸乳球菌(Lactococcus lactis)XM-001和植物乳杆菌(Lactobacillus plantarum)XM-002产酸凝乳和产双乙酰能力进行评价,通过研发复合菌剂制备高脂型浩乳德。结果表明,菌株XM-001产酸凝乳能力高于商用菌剂,常温发酵24 h酸度可达(84.30±4.16)°T;菌株XM-002产酸凝乳能力略差,而发酵感官风味与商用菌剂相似,感官评分均为90分,其双乙酰含量为(23.90±4.05)μg/mL,低于商用菌剂;将菌株XM-001和XM-002按1∶1比例复配发酵后,酸度可达(88.00±4.00)°T,感官评分为90分,双乙酰含量为(24.60±0.77)μg/mL,两菌株复配后产酸凝乳能力和产香能力均有提升。将此复合菌剂用于制作浩乳德,所得产品整体得率、感官评分以及理化指标与传统浩乳德相比均有提升,其中脂肪含量(22.6±2.8)%极显著高于传统浩乳德(8.4±2.2)%(P<0.01)。The ability of acid production and milk curdling,and diacetyl production of Lactococcus lactis XM-001 and Lactobacillus plantarum XM-002 isolated from Xilingol traditional cheese in the early stage were evaluated,and high-fat Hurood was prepared through the research and development of compound bacterial agent.The results showed that the ability of acid production and milk curdling by strain XM-001 was higher than commercial bacterial agent,and the acidity could reach(84.30±4.16)°T after fermentation for 24 h at room temperature.The ability of acid production and milk curdling by strain XM-002 was slightly poor,but the sensory flavor of fermentation was similar to that of commercial bacterial agent,sensory score was 90,and the diacetyl content was(23.90±4.05)μg/ml,which was lower than that of commercial bacterial agent.After the strain XM-001 and XM-002 were mixed and fermented at the ratio of 1∶1,the acidity reached(88.00±4.00)°T,the sensory core was 90,and the diacetyl content was(24.60±0.77)μg/ml.Both the ability of acid production and milk curdling,and aroma production improved after compound of the two strains.When the compound bacterial agent was used to produce Hurood,the overall yield,sensory score and physicochemical indexes of the product improved compared with those of traditional Hurood.Among them,the fat content(22.6±2.8)%was extremely significantly higher than that of traditional Hurood(8.4±2.2)%(P<0.01).

关 键 词：浩乳德 乳酸菌 双乙酰 高脂肪 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]