摘要
采用从西藏、川西青藏高原牧区自然发酵牦牛酸奶中筛选出的发酵性能优良的4株乳酸菌(LP1、LP2、LP3、LP4)进行组合发酵试验,经过纸片法筛选出优势发酵组合,以及其发酵牦牛酸奶的凝乳时间、滴定酸度、感官评价可以得出(LP1和LP2)组合为本试验的最佳发酵菌种组合。因此选用此菌种组合发酵牦牛酸奶,经过L16(44)正交试验得出牦牛酸奶发酵的最佳工艺条件为:发酵温度42℃、接种量6%、加糖量4 g/100 m L、菌种LP1与LP2浓度比为2∶1,此条件下发酵的牦牛酸奶凝固均匀,组织结构光滑细腻,无乳清析出,具有浓郁的酸奶风味。
Four Lactobacillus strains(LP1,LP2,LP3,and LP4) with excellent fermentation performance isolated from homemade yak yogurt samples collected in Tibetan plateau pastoral areas were used in combination to ferment yak yogurt.Using the disc diffusion method,the combination of LP1 and LP2 was screened as the best culture starter for the production of yak yogurt in terms of coagulation time,titratable acidity and sensory evaluation.The optimum fermentation parameters for yak yogurt were obtained through an orthogonal array design L16(44) as follows:fermentation temperature,42 ℃; inoculum amount,6%; sugar concentration,4 g/100 m L; and LP1 to LP2 ratio,2:1.Under these conditions,the fermented yak milk revealed even solidification,delicate and smooth texture,no whey separation and rich yogurt flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第11期140-144,共5页
Food Science
基金
中国-匈牙利政府间科技合作项目(国科外字[2013]83号)
关键词
牦牛酸奶
乳酸菌
组合发酵
工艺优化
yak yogurt
Lactobacillus
mixed-culture fermentation
process optimization
