摘要
为实现益生菌在发酵乳制品中的更好应用,比较分析了鼠李糖乳杆菌grx10发酵的两种酸奶货架期pH值、酸度、菌落总数及挥发性风味物质。结果表明,鼠李糖乳杆菌grx10发酵白色酸奶比褐色酸奶到达发酵终点所需时间短2.5 h,同时货架期内白色酸奶pH值下降和后酸化速率高于褐色酸奶,两种酸奶乳酸菌菌落总数相差不大。除白色酸奶未检测出具果香、脂肪香及奶酪香的2-壬酮,两种酸奶其他挥发性风味物质种类相同,2-庚酮在白色酸奶中的相对含量显著高于褐色酸奶,酸类含量低于褐色酸奶。表明鼠李糖乳杆菌grx10更适合发酵褐色酸奶,发酵的酸奶后酸化更弱,风味更佳。
This research was to achieve better application of probiotics in fermented dairy products,two kinds of yoghurt fermented by Lactobacillus rhamnosus grx10,including pH value,acidity,total number of colonies and volatile flavor substances,were compared and analyzed during the shelf life.The results showed that the time needed for white yoghurt fermented by Lactobacillus rhamnosus grx10 was 2.5 h shorter than that of brown yoghurt.Meanwhile,the pH value of white yoghurt decreased and the rate of post-acidification was higher than that of brown yoghurt throughout the shelf period,and the total number of lactic acid bacteria colonies was not much different.Except for 2-nonanone with fruity,fatty and cheesey flavor was not detected in white yoghurt,other volatile flavors were the same.The relative content of 2-heptanone in white yogurt was significantly higher than that in brown yogurt,acid content was lower than brown yoghurt.The above indicated that Lactobacillus rhamnosus grx10 was more suitable for fermenting brown yoghurt,and the fermented yoghurt was weaker in acidification and better flavor.
作者
刘绒梅
曹珺
李启明
吴华星
刘媛
罗力文
LIU Rongmei;CAO Jun;LI Qiming;WU Huaxing;LIU Yuan;LUO Liwen(Sichuan Key Laboratory of Dairy Nutrition and Function,New Hope Dairy Co.,Ltd.,Chengdu 610063,China)
出处
《中国测试》
CAS
北大核心
2020年第S01期54-58,共5页
China Measurement & Test
基金
四川省科技成果转化示范项目(2018CC0147)
关键词
酸奶
鼠李糖乳杆菌
顶空-固相微萃取
气相色谱-质谱
yoghurt
Lactobacillus rhamnosus
head space-solid phase micro-extraction
gas chromatography-mass spectrometry
