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| 发酵剂菌体自溶对酸乳品质的影响 | |
| 引用本文： | 孙 洁,沈 瑾,王希卓,田亚洲,吕加平,刘 鹭.发酵剂菌体自溶对酸乳品质的影响[J].农业工程学报,2012,28(1):287-292. |
| 作者姓名： | 孙 洁 沈 瑾 王希卓 田亚洲 吕加平 刘 鹭 |
| 作者单位： | 1. 中国农业科学院农产品加工研究所,北京100094;农业部规划设计研究院,北京100125 2. 农业部规划设计研究院,北京,100125 3. 中国农业科学院农产品加工研究所,北京,100094 |
| 基金项目： | 科技部黑龙江省部会商项目：干酪加工关键技术的研究与产业化（NC2010KA0104） |
| 摘 要： | 通过研究发酵剂自溶对菌株产酸、凝乳能力,及对酸乳黏度、持水率、风味物质、后酸化程度等理化指标的影响。结果表明:自溶度较高的乳酸菌菌株在酸乳发酵过程中产酸性能更优,凝乳时间较短;菌株的自溶度对酸乳的黏度、持水率、风味物质成分及含量影响不大,但对酸乳的后酸化程度有着显著影响,高自溶度菌株发酵而成的酸乳在模拟货架期储藏条件下(10～15℃)后酸化程度相对较低。该文为开发新型复合发酵剂提供了理论依据。 |
| 关 键 词： | 发酵剂 发酵 乳酸 自溶 酸乳 乳酸菌 |
| 收稿时间： | 2011/8/15 0:00:00 |
| 修稿时间： | 2011/12/12 0:00:00 |
Effects of yogurt starters autolysis on quality of yogurt |
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| Sun Jie , Shen jin , Wang Xizhuo , Tian Yazhou , Lü Jiaping , Liu Lu.Effects of yogurt starters autolysis on quality of yogurt[J].Transactions of the Chinese Society of Agricultural Engineering,2012,28(1):287-292. | |
| Authors: | Sun Jie Shen jin Wang Xizhuo Tian Yazhou Lü Jiaping Liu Lu |
| Institution: | 1(1.Institute of Agro-food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100083,China;2.Chinese Academy of Agricultural Engineering,Beijing 100125,China) |
| Abstract: | For developing new composite yogurt starters and finding new lactic acid bacteria strains for starters,the effects of yogurt starters autolysis on quality of yogurt,such as acid producing ability and curd ability of strains,yogurt viscosity,water-holding ratio,flavor compounds,acidification in shelf-life were studied.The results showed that coagulation time decreased significantly by using high autolysis rate lactic acid bacteria strains fermented yogurt,were positively related to acid producing ability of lactic acid bacteria starters.There was no relative correlation between autolysis rate of strains and water-holding ratio,viscosity and flavor compounds of yogurt.However,yogurt acidities were significant influenced by autolysis rate of lactic acid bacteria starters,especially in the simulated shelf life of 10-15℃ storage conditions.High autolysis rate starters could decrease acidification level of yogurt. |
| Keywords: | starters fermentation lactic acid autolysis yogurt lactic acid bacteria |
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