芦荟对嗜酸乳杆菌酸乳发酵性能的影响  

Effects of Aloe Juice on Fermenting Property of Lactobacillus acidophilusin Yogurt Production

作　　者：蔡华珍[1] 马长伟[2] 陈义保[1] 

机构地区：[1]安徽技术师范学院工程技术系,凤阳233100 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2003年第12期22-26,共5页Food and Fermentation Industries

基　　金：安徽省教委资助项目(No.2 0 0 2kj0 75)

摘　　要：选择嗜酸乳杆菌、嗜热链球菌为发酵菌种 ,研究芦荟全叶汁对酸乳发酵过程中的滴定酸度、pH值、黏度及感官性状等的影响。试验发现 ,芦荟的添加对嗜酸乳杆菌和嗜热链球菌的生长影响不大 ,但影响酸乳的凝固性、pH值、黏度 ,进而影响品质等。试验结果表明 ,当芦荟添加量为 10 %左右时 ,成熟后的酸乳中La可达 10 9,产品的品质最佳。Lactobacillus acidophilus (La) and Streptococcus thermophilus (St) were selected as starter culture for yogurt with aloe juice addition. The effect of aloe juice on titratable acidity, pH value, viscosity and organoleptic properties of the yogurt during fermentation was studied. The study indicated significant effect of aloe juice on gel forming ability, pH value, viscosity of yogurt while its effect on La and St. was found minor. The result showed that the optimal ratio of aloe juice was 10%, in which condition the amount of La could reach 10 9 after 24hours and the product had a good character and quality.

关 键 词：芦荟 嗜酸乳杆菌 酸乳 发酵性能 嗜热链球菌 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]