瑞士乳杆菌、丁二酮乳链球菌混合培养制作酮香型酸奶的研究  

Studies on a new ketone flavor yogurt co-fermented by Lactobacillus helveticus and Streptococcus diacetilucs

作　　者：华朝丽[1] 赵征[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《中国乳品工业》2004年第2期17-20,共4页China Dairy Industry

摘　　要：选用瑞士乳杆菌与丁二酮乳链球菌混合培养制作酮香型酸奶,利用统计分析系统—SAS正交实验设计优化乳酸菌混合培养条件,并考察发酵过程中和经4℃,24h冷藏后的酸乳活菌数、pH值、滴定酸度和黏度,利用气相色谱法对酸奶的典型风味物质乙醛、乙酸乙酯、双乙酰进行分析。结果表明,当乳固体质量分数为12%,瑞士乳杆菌与丁二酮乳链球菌的比例为2∶1,接种量为4%,培养温度为38℃时所制得的发酵乳活菌数为最高,测得其中乙醛含量为10.67mg/kg,乙酸乙酯7.64mg/kg,丁二酮34.19mg/kg。经感官评定,凝乳组织状态均匀细腻,香气浓郁纯正、酸度适口,品质最佳。The Lactobacillus helveticus and Streptococcus diacetilucs were mixed as starter to produce yogurt of typtical ketone flavor. Design of SAS(Orthogonal Array Design) was used to analyze yogurt sensory score after storing 24 h at 4 ℃made from different culturing condition, pH value, acidity ,viscosity and plate counts were also checked and measured. In addition,three major volatile armoa compounds as acetaldehyde,ethyl acetate and diacetyl contents were detected by GC. The result indicated the optimal culture condition was the two strains in the proportion of 2∶1 could grow well at 38 ℃in 12%whole milk by inoculating 4%starter. The sample had both good coagulation and mouthfeel with desirable flavor, with which acetaldehyde was 10.67 mg/kg, ethyl acetate was 7.64 mg/kg and diacetyl was 34.19 mg/kg. the plate count could reach 2.32×1010mL-1.

关 键 词：瑞士乳杆菌 丁二酮乳链球菌 混合培养 酸奶 气相色谱法 风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]