摘要
为开发一种新型果味发酵乳,将柑橘精油作为天然香味剂应用于发酵乳,并力求降低柑橘精油的抑菌作用。首先通过抑菌实验寻找适宜的柑橘精油添加浓度,保加利亚乳杆菌和嗜热链球菌生长的适宜精油稀释浓度为10-3;进而在发酵乳的发酵液中添加0、450、700、950、1 200μL/L柑橘精油,发现精油对发酵乳的发酵时间、p H值、酸度、乳杆菌和嗜热链球菌的数量没有明显影响,而感官评分显示,精油添加量为450~950μL/L时,发酵乳的气味和口感得到显著提升,其中700μL/L的效果最好。结果表明,发酵液中添加450~950μL/L的柑橘精油可改善发酵乳气味和口感,提升发酵乳的感官品质,并扩大柑橘精油的用途。
In order to develop a new kind of healthy fermented milk with fruit flavor,citrus essential oil was added to fermented milk as a natural flavoring agent and its bacteriostatic action was tried to be reduced. Firstly,the opportune concentration of citrus essential oil was chosen by bacteriostasis experiment,and the eligible concentration was10- 3for living of Lactobacillus bulgaricus and Streptococcus thermophilus. Then,0,450,700,950 and 1 200 μL citrus essential oil were added to 1 L fermentation broth of fermented milk. The results indicated that addition of citrus essential oil did not significantly affect fermentation time,p H value,acidity and the number of Lactobacillus and Streptococcus thermophilus of fermented milk. Sense evaluation showed that addition of 450 ~ 950 μL / L significantly increased flavor and taste of fermented milk,and the 700 μL / L dose had the best effect. All results suggested that addition of 450 ~ 950 μL / L citrus essential oil to fermentation broth could improve flavor and taste of fermented milk,increase its sense quality,and widen the use of citrus essential oil.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第3期82-85,共4页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(31401488)
关键词
柑橘精油
发酵乳
香味剂
抑菌
citrus essential oil
fermented milk
flavoring agent
bacteriostasis
