摘要
目的研究酸奶中乳酸菌群在传代发酵过程中对成品酸奶的品质影响。方法市售酸奶和传统酸奶在13%的脱脂乳中连续传代发酵10次,对酸奶的乳酸菌数和理化指标进行检测,对其凝乳状态、品质滋味进行分析评价。结果随着传代次数的增加,市售酸奶和传统酸奶的乳酸菌菌落数、持水力、总酸度值均显著增加(P<0.05),pH值呈现先升高再降低的变化趋势,总体变化显著(P<0.05);由感官评价结果可知,传统酸奶总酸度整体高于市售酸奶,所以口感上稍逊于市售酸奶,但其质地醇厚、香味浓郁而优于市售酸奶。结论 2种酸奶中的乳酸菌群在传代过程中没有出现衰退现象,传统酸奶随着传代次数的增加,凝乳状态、风味品质都有所提升。
Objective To study the effect of lactic acid bacteria on the quality of yogurt during the continuous subculture. Methods Market yogurt and traditional yogurt were fermented in 13% skim milk for 10 consecutive generations. The number of lactic acid bacteria and physical and chemical indexes of yogurt were tested, and the curd state, quality and taste were evaluated. Results With the increase of times, the number of lactic acid bacteria colonies, water holding capacity and total acidity of yogurt sold and traditional yogurt all increased significantly(P<0.05), the pH value showed a trend of first increasing and then decreasing, and the overall change was significant(P<0.05). According to the sensory evaluation results, the total acidity of traditional yogurt was higher than that of market yogurt, so the taste of traditional yogurt was slightly lower than that of yogurt sold, but its texture was mellow, and the flavor was rich and better than the market yogurt. Conclusion The lactobacillus in the 2 kinds of yogurt do not decline during the process, and the curd state and flavor quality of the traditional yogurt are improved with the increase of times.
作者
郭丽君
杨行
张明
周玉贵
王莉
王玉涛
GUO Li-Jun;YANG Hang;ZHANG Ming;ZHOU Yu-Gui;WANG Li;WANG Yu-Tao(College of Life and Geographic Sciences,Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region,Kashi University,Kashi 844000,China;Xinjiang Yukunlun Natural Food Engineering Co.,Ltd.,Kashi 844000,China)
出处
《食品安全质量检测学报》
CAS
2020年第16期5647-5653,共7页
Journal of Food Safety and Quality
基金
新疆区域生物多样性保护与利用科技创新团队(2014751002)
超高压驴乳加工技术研究与示范(2019E0272)
驴奶产品开发及其质量控制技术应用研究(2020B01002-3)。
关键词
传统酸奶
市售酸奶
传代发酵
品质
traditional yogurt
market yogurt
continuous subculture
quality
