不同发酵剂对褐色乳酸菌饮料的影响

[目的]发酵剂是影响褐色乳酸菌饮料品质的关键原料之一。本文测试不同型号的发酵剂对褐色乳酸菌饮料发酵时间、产品风味、稳定性的影响。[方法]以市面上最常用的褐色乳酸菌饮料发酵剂之一副干酪乳杆菌L.casei-01作为参照,另外购买2 种副干酪乳杆菌作为对比,进行测试。[结果]本文测试的发酵剂中,参照样副干酪乳杆菌L.casei-01发酵速度最慢,但风味层次感较强。副干酪乳杆菌L9s相较于参照样,发酵速度更快,但风味偏酸。副干酪乳杆菌Lpc-37相较于参照样,发酵速度更快,但稍慢于L9s,风味较柔和。3 种发酵剂对产品的离心沉淀率、动力学不稳定性影响较小。[结论]3 种发酵剂对产品发酵速度、风味影响较大;对产品的稳定性影响较小。

Effect of Different Strains on Brown Lactobacillus Beverage

[Objective]Fermented strain is one of the key raw materials affecting the quality of brown lactobacillus beverage. In this work,the effects of different types of fermented strains on fermentation time, product flavor and stability of brown lactobacillus beverage were tested. [Method]Lactobacillus paracasei L.casei-01,one of the most commonly used fermented strains for brown drinks,was used as a reference,and two other kinds of Lactobacillus paracasei were purchased for comparison.[Result]The reference Lactobacillus paracasei L.casei-01 had the slowest fermentation speed,but its flavor hierarchy was strong among the starter cultures tested in this work. Lactobacillus paracasei L9s fermented faster than the reference sample,but the flavor was acidic.Lactobacillus paracasei Lpc-37 fermented faster than the reference sample,but slightly slower than L9s,and the flavor was softer. At the same time,the three fermented strains have little influence on the centrifugal precipitation rate and kinetic instability of the product.[Conclusion]Three kinds of fermented strains have great influence on the fermentation speed and flavor of the product.It has little impact on the stability of the product.