酸马奶变温发酵工艺优化及其品质分析  

Optimization of variable temperature fermentation process of koumiss and its quality analysis

作　　者：郭欢欢 苟永桢 李婕 牛希跃[1,2] 许倩 陈胜慧子[1,2] 仁青 曲也博[1,2] GUO Huanhuan;GOU Yongzhen;LI Jie;NIU Xiyue;XU Qian;CHEN Shenghuizi;REN Qing;QU Yebo(College of Food Science and Engineering,Tarim University,Alar 843300,China;Key Laboratory of Deep Processing of Special Agricultural Products in South Xinjiang,Alar 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]新疆南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《中国酿造》2024年第11期224-230,共7页China Brewing

基　　金：新疆生产建设兵团自然科学支持计划资助项目(2024DB013);国家自然科学基金项目(31760442);塔里木大学一流建设课程项目(TDYLKC202225);兵团财政科技计划项目(2022BB001)。

摘　　要：该研究以鲜马奶为原料制备酸马奶,以感官评分为响应值,在单因素试验基础上,通过响应面试验对酸马奶变温发酵工艺进行优化,并对酸马奶的品质进行分析。结果表明,酸马奶的最佳变温发酵工艺为接种量4%、瑞士乳杆菌(Lactobacillus helveticus)MX6与马克思克鲁维酵母菌(Kluyveromyces marxianus)ML25接种比例1∶2、初发酵温度37℃、初发酵时间6 h,变温发酵时间30 h,总发酵时间相比主流发酵工艺缩短了12 h。在此最优工艺条件下,酸马奶的感官评分为92.8分、蛋白质含量为(1.75±0.04)g/100 g、脂肪含量为(1.42±0.11)g/100 g、酸度为(121.5±4.7)°T、酒精度为(1.4±0.26)%vol、瑞士乳杆菌MX6的活菌数为4.56×10^(9) CFU/mL、马克思克鲁维酵母菌ML25活菌数为3.27×10^(7) CFU/mL,均符合地方标准。从酸马奶中共检测出29种挥发性风味物质,其中酯类物质含量最高,是酸马奶中重要的风味物质。该研究结果缩短了传统酸马奶发酵时间,为其产业化生产提供了一定的理论基础。Koumiss was made using fresh mare's milk as raw material.Using sensory score as response value,the variable temperature fermentation process of koumiss was optimized through response surface experiments based on single factor experiments,and the quality of koumiss was analyzed.The results indicated that the optimal variable temperature fermentation process of koumiss was inoculum 4%,Lactobacillus helveticus MX6 and Kluyveromyces marxianus ML25 inoculation ratio 1∶2,initial fermentation temperature 37℃,initial fermentation time 6 h and variable temperature fermentation time 30 h,the total fermentation time was 12 h shorter than the mainstream fermentation process.Under the optimized process,the sensory score was 92.8,the protein content was(1.75±0.04)g/100 g,the fat content was(1.42±0.11)g/100 g,and the acidity was(121.5±4.7)°T,the alcohol content was(1.4±0.26)%vol,the viable count of L.helveticus MX6 was 4.56×10^(9) CFU/ml,and the viable count of K.marxianus ML25 was 3.27×10^(7) CFU/ml,all met local standards.A total of 29 volatile flavor compounds were detected from koumiss,with esters being the most abundant and constituting important flavor compounds in koumiss.The results of this study shortened the traditional fermentation time of koumiss and provided a theoretical foundation for its industrial production.

关 键 词：酸马奶 变温发酵 发酵工艺优化 单因素试验 响应面法 挥发性风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]