摘要
本文选用三相菌组合进行马奶正交发酵试验,选出了10组风味较好的菌相组合。并发现杆菌对发酵产物乙醛、丙酮、乙酸乙酯;球菌对发酵产物丙酮、乙酸乙酯;酵母菌对发酵产物丙酮、乙酸乙酯、乙醇含量有显著性影响。结果也表明根据单菌种发酵结果进行菌种选择,组合推測具不可靠性。确定了乙醛为酸马奶中最重更的风味物质.理想含量范围为78.25—257.07μl/L,其它风味物质为酸马奶基本风味物质。
Ten association of three phases of intermediare culture were choosed for fermenting mare milk that could have a good flavor. The results showed that there were significant effects in output of acetaldehyde, acetone, ethylacetate with bacillus; acetone, ethyacetate with coccus; acetone, ethylacetate, ethanol with yeasts respeotively; acetaldehyde was the most important aroma substances and the suitable range of content was 78.25—257.07μ1/1, it was unreliable to select pure strain culture clepending on its fermenting perpority.
出处
《中国乳品工业》
CAS
北大核心
1990年第6期246-254,共9页
China Dairy Industry
