摘要
以鲜牛乳和蒲公英汁为主要原料,添加蔗糖,经杀菌、接种保加利亚乳杆菌和嗜热链球菌为发酵剂。采用5因素4水平L16(45)正交试验,获得了制作蒲公英酸奶的最佳工艺参数:在鲜牛乳中添加8 g/dL的蔗糖,121℃杀茵15 min,加入体积分数9%的蒲公英汁,接种体积分数3.5%的发酵剂,发酵温度为42℃、时间为4 h。用该奶制品作纸片法抑菌试验,结果表明:其抑菌作用的大小依次为:蜡样芽孢杆菌>金黄色葡萄球菌>溶血性链球菌>志贺氏菌>沙门氏菌>致泻大肠埃希氏菌;而且当蒲公英酸奶中蒲公英汁体积分数≤9%时,其抑菌作用随蒲公英汁含量的增加而增强;而当蒲公英汁体积分数>9%后,其抑菌强度增加极缓,并非成正比增强,其原理有待进一步研究。
The dandelion yogurt was made from the fresh milk, dandelion juice and sucrose by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. According the result of L16 （4s） orthogonal experiment, the best processing conditions of dandelion juice were as follows： 8%（v/v） sucrose added to fresh milk, sterilized at 121℃ for 15rain, then added with 9%（v/v） dandelion juice and 3.5% starter culture, fermented at 42℃ for 4 h. This yogurt has a inhibition effect on bacteria, and the effects from strongest to weak were： Bacillus cereus〉 Staphylococcus aereus 〉Streptococcus gangrene〉 Shigella sp. 〉 Salmonolla sp.〉 Escherichia coli. There was an interesting phenomena, that was the inhibition effect increased with dandelion juice content in milk when the content below at 9%, and no positive correlation between them when the content up to 9%. The mechanism of the phenomenon should be further investigated.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第3期13-17,共5页
Journal of Food Science and Biotechnology
基金
国家"863"计划项目(2007AA10Z300)
湖南省自然科学基金项目(05JJ30153)
关键词
鲜牛乳
蒲公英
酸奶
发酵
抑菌
fresh milk
dandelion
yogurt
ferment
bacterial inhibition
