摘要
为将酸奶与香菇的营养集于一体,提高酸奶的营养价值,增加香菇深加工产品的种类及酸奶的口味,该研究以香菇汁与牛奶为主要原料,接种分离筛选出的专利微生物副干酪乳杆菌进行发酵,对原料配比、加糖量、接种量、发酵温度进行单因素实验,在单因素实验结果的基础上进行响应面优化实验,确定副干酪乳杆菌发酵香菇酸奶的最佳工艺。结果表明,牛奶与香菇汁的最佳配比为2∶1,加糖量为7%,发酵剂接种量为4%,发酵温度为28℃,在此工艺条件下发酵制得的香菇酸奶色泽呈均匀的乳白色,具有自然的香菇和酸奶发酵风味,感官评分达81分。对其理化及微生物指标进行检测,结果表明利用该微生物及发酵工艺制得的产品符合发酵乳国家标准,同时采用顶空固相微萃取法结合气相色谱-质谱联用技术(HP-SPME/GC-MS)对其挥发性成分进行测定分析,共检测出酮类、酸类、醇类、烯烃类、烷烃类等26种挥发性风味成分,其中酮类物质相对含量最高,占57.18%,酸类物质相对含量占13.69%,同时检测到香菇主要挥发性化合物1-辛烯-3-醇(蘑菇醇)、1,2,3,5,6-五硫杂环庚烷(蘑菇精),相对含量分别为9.17%、1.96%,与感官评定香菇酸奶具有浓郁香菇风味相符合。
In order to integrate the nutrition of yogurt with that of mushrooms,improve the nutritional value of yogurt,and increase the types of deeply processed products of mushrooms and the taste of yogurt,in this study,with mushroom juice and milk as the main raw materials,the patented microorganism Lactobacillus paracasei separated and screened is inoculated for fermentation.Single factor experiment is conducted on the ratio of raw materials,sugar addition amount,inoculation amount and fermentation temperature.Based on the results of single factor experiment,response surface optimization experiment is used to determine the optimal process for the fermentation of mushroom yogurt by Lactobacillus paracasei.The results show that the optimal ratio of milk to mushroom juice is 2∶1,the addition amount of sugar is 7%,the starter inoculation amount is 4%and the fermentation temperature is 28℃.Under these conditions,the obtained mushroom yogurt has uniform milky white color,with the flavor of natural mushrooms and yogurt fermentation.The sensory score reaches 81 points.The physical,chemical and microbiological indexes are detected,and the results show that the products produced using this microorganism and fermentation process meet the national standards for fermented milk.At the same time,the volatile components are determined and analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HP-SPME/GC-MS).A total of 26 volatile flavor components,including ketones,acids,alcohols,olefins and alkanes are detected,among which,the relative content of ketones is the highest,accounting for 57.18%,and the relative content of acids accounts for 13.69%.Meanwhile,the main volatile compounds of mushrooms,such as 1-octen-3-ol(mushroom alcohol)and 1,2,3,5,6-pentathiepane(mushroom essence)are detected,and the relative content accounts for 9.17%and 1.96%respectively,which is consistent with the sensory evaluation that mushroom yogurt has a strong mushroom flavor.
作者
罗小叶
田春燕
刘婉琳
邱树毅
LUO Xiao-ye;TIAN Chun-yan;LIU Wan-lin;QIU Shu-yi(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key aboratory of Fermentation Engineering and Biological Pharmacy in Guizhou Province,Guiyang 550025,China;College of Life Sciences,Guizhou University,Guiyang 550025,China)
出处
《中国调味品》
CAS
北大核心
2024年第1期40-47,共8页
China Condiment
基金
黔教合KY字[2022]147号
黔科合成果[2020]2Y043
黔科合支撑[2021]一般106
黔科合支撑[2021]一般133
国家自然科学基金(32060518)
黔人领发[2018]3号。
关键词
副干酪乳杆菌
香菇酸奶
工艺研究
响应面分析
挥发性成分
Lactobacillus paracasei
mushroom yogurt
process research
response surface analysis
volatile components
