摘要
该文以鲜牛乳为原料,采用基础发酵剂分别与双歧杆菌(Bifidobacterium animalis,A-Ba)、植物乳杆菌(Lactobacillus planarum,A-Lp)、干酪乳杆菌(Lactobacillus casei,A-Lc)、嗜酸乳杆菌(Lactobacillus acidophilus,A-La)复合发酵制备凝固型酸奶,通过检测酸奶活菌数、酸度、双乙酰含量、乙醛含量、持水力研究酸奶在4℃条件下贮藏28 d理化特性和益生菌数的变化,并分析各个指标间的相关性。结果表明,在贮藏过程中,干酪乳杆菌的存活率最高,其余依次为双歧杆菌、植物乳杆菌、嗜酸乳杆菌(P<0.05),各组嗜热链球菌存活率均呈先上升后下降的趋势(P<0.05);滴定酸度均上升,A-La组的酸度在4株益生菌酸奶中最高,而A-Ba组最低;A-Lc组在贮藏期双乙酰含量较高,奶油香味更佳;A-Lc组贮藏7 d之后乙醛含量较高,优于其余处理组;酸奶持水力在贮藏期呈上升趋势,A-La组在1~21 d仅低于A-Lp组,28 d持水力下降为各组中最低(P<0.05);A-Ba组与A组在贮藏过程中持水力相差不大(P>0.05);A-Lc组持水力为各组中最低(P<0.05)。酸奶贮藏28 d,嗜酸乳杆菌的产酸能力最强,其次为植物乳杆菌、干酪乳杆菌,产酸能力最弱的为双歧杆菌。根据相关性分析得到4株益生菌酸奶在4℃条件下贮藏28 d,滴定酸度与活菌数,双乙酰含量均呈负相关,与乙醛含量、持水力呈正相关。
Fresh milk was used as raw material,and the yogurt cultures was co-fermented with Bifidobacterium animalis(A-Ba),Lactobacillus plantarum(A-Lp),Lactobacillus casei(A-Lc)and Lactobacillus acidophilus(A-La)to prepare solidified yogurt,respectively.Viability of lactic acid bacteria,acidity,diacetyl contents,acetaldehyde contents and water holding capacity(WHC)were measured and the changes of physicochemical properties and probiotics were evaluated for the yogurt stored at 4℃for 28 days,and the correlation between the measurements was analyzed.The results showed that the viability of L.casei was the highest,followed by B.animalis,L.plantarum,and L.acidophilus(P<0.05)in the storage period.The survival rates of S.thermophilus in the treated group and the control group elevated first and then decreased(P<0.05).Moreover,A-Lc had relatively higher diacetyl content and better butter flavor during storage period.After 7 days of storage,the content of acetaldehyde of A-Lc was better,which was better than that of other treatment groups.During the storage period,the WHC of yogurt showed an increasing trend.A-La was only lower than A-Lp on day 1~21,and the WHC on day 28 was the lowest in each group(P<0.05).There was no significant difference between A-Ba and group A in WHC during storage(P>0.05).The WHC of A-Lc was the lowest in each group(P<0.05).When yogurt was stored for 28 days,L.acidophilus had the largest capacity for acid production,followed by L.plantarum and L.casei,and the weakest was B.animalis.According to the correlation analysis,after stored at 4℃for 28 days,the acidity was negatively correlated with the viability and diacetyl content,while positively correlated with acetaldehyde and WHC.
作者
任然
唐善虎
李思宁
马国丽
刘慧伦
REN Ran;TANG Shanhu;LI Sining;MA Guoli;LIU Huilun(College of Life Science and Technology,Southwest Min Zu University,Chengdu 610041,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第18期85-90,共6页
Food and Fermentation Industries
基金
研究生创新项目(CX2019SZ118)
四川省科技项目(2017CC0024,2018NZ0003)。
关键词
复合发酵
理化特性
益生菌数
co-fermentation
physicochemical properties
viability of lactic acid bacteria
