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| 乳酸菌干粉及其活化代数对牛乳乳酸发酵理化特性影响 | |
| 引用本文： | 田万强,林清,昝林森,李啸林,高轶,李林强.乳酸菌干粉及其活化代数对牛乳乳酸发酵理化特性影响[J].中国牛业科学,2014(5):12-14. |
| 作者姓名： | 田万强 林清 昝林森 李啸林 高轶 李林强 |
| 作者单位： | 1. 杨凌职业技术学院 动物工程分院，陕西 杨凌 712100; 西安银桥生物科技有限公司，陕西 临潼 710600 2. 西北农林科技大学 动物科技学院,陕西 杨凌,712100 3. 西安银桥生物科技有限公司,陕西 临潼,710600 4. 陕西师范大学 食品工程与营养科学学院,陕西 西安,710062 |
| 基金项目： | 陕西省自然科学基金项目，陕西省科学技术发展计划项目，国家科技支撑计划项目 |
| 摘 要： | 目的]本文研究乳酸菌干粉及其活化代数对牛乳乳酸发酵理化特性影响。方法]分别添加乳酸菌干粉0.125、0.250、0.375、0.500、0.625 g/100 g 及其不同活化1、2、3、4、5代分别添加2、3、4、5、6 g/100 g 对巴氏消毒牛乳乳酸发酵6 h,每小时测定酸度、乳清析出率和粘度。结果]表明：随着乳酸菌干粉添加量的增加,发酵乳酸度、乳清析出率和粘度均显著上升（P 〈0.05）；随着干粉乳酸菌活化代数的增加,第2~5代酸度、乳清析出率均显著上升（P 〈0.05）,其中第3代最高,粘度则依代递减。结论]乳酸菌干粉发酵乳品质稳定,其活化菌发酵乳品质不稳定。 |
| 关 键 词： | 乳酸菌干粉 活化 牛乳 乳酸发酵 |
Influence of Lactobacillus Powder and Its Activation Generation on the Physical and Chemical Properties of Dairy Cow milk during Lactic Acid Fermentation |
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| TIAN Wan-qiang,LIN Qing,ZAN Lin-sen,LI Xiao-lin,GAO Yi,LI Lin-qiang.Influence of Lactobacillus Powder and Its Activation Generation on the Physical and Chemical Properties of Dairy Cow milk during Lactic Acid Fermentation[J].China Cattle Science,2014(5):12-14. | |
| Authors: | TIAN Wan-qiang LIN Qing ZAN Lin-sen LI Xiao-lin GAO Yi LI Lin-qiang |
| Institution: | TIAN Wan-qiang, LIN Qing, ZAN Lin-sen, LI Xiao-lin, GAO Yi, LI Lin-qiang (1. Animal Engineering Department, Yang ling Vovational and Technical College, Yangling , Shaanxi, 712100, China 2. College of Animal Science and Technology, Northwest AF University, Yangling , Shaanxi, 712100, China ; 3. Xi＇an Yinqiao Biotechnology Limited Liability Company, Lingtong, Shaan xi, 710600, China ; 4. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi＇an 710062 ,China) |
| Abstract: | The objectives of this study were to investigate influence of lactobacillus powder and its acti-vation generation on the physical and chemical properties of dairy cow milk during lactic acid fermentation. Pasteurization cow milk was fermented by lactobacillus powder at 0.125,0.250,0.375,0.250,0.375 g/100 g,respectively,and its activation generation from one to five were treated using 2,3,4,5,6 g/100 g for 6 h.The indexes of acidity,whey precipitation rate,and viscosity were measured per hour.The results showed that all the indexes increased significantly （P 〈0.05 ）using the powder adding amount increase-ment;Acidity,whey precipitation rate of No.2 ~ 5 generation were increased significantly （P 〈0.05 ）, and the third generation was the highest.Moreover,the viscosity decreasing with the generation in-creased.Fermented milk was stable via lactobacillus powder fermentation,and it＇s on the contrary by its activation. |
| Keywords: | lactobacillus powder activation generation milk lactic acid fermentation |
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