以副干酪乳杆菌(Lactobacillus paracasei)LZ9077为实验菌株,考察该菌与商业发酵剂在发酵乳中的应用.产酸能力、活菌数、感官评价等为评价指标进行工艺优化,经单因素试验和正交试验,得出发酵最优条件,并测定发酵期酸乳的变化.结果表明,最佳发酵条件为L.paracasei LZ9077与商业发酵剂的接种量分别为4%(V/V)和0.1%(m/V)、发酵6h.添加L.paracasei LZ9077发酵乳中活菌数和产酸效率显著增加,至发酵终点时,活菌数可达9.22(lg(CFU/mL)),滴定酸度为(99.94±0.36)T°,酸乳的黏度与稳定性得到明显改善.
In this study,Lactobacillus paracasei LZ9077 was used as a test strain to investigate the application of this bacterium and commercial fermenter agents in fermented milk.The acid production ability,the number of live bacteria,sensory evaluation and other evaluation indexes were used for process optimization.The optimal fermentation conditions were obtained by single factor test and orthogonal test,and the changes of yogurt during fermentation were determined.The results showed that the optimal fermentation conditions were as follows:the inoculum amounts of L.paracasei LZ9077 and commercial fermenter were 4%(V/V)and 0.1%(m/V),respectively,and the fermentation time was 6 h.The addition of L.paracasei LZ9077 increased the number of viable bacteria and the acid-producing efficiency of the fermented milk,and the number of viable bacteria was up to 9.22(lg(CFU/mL))at the end of the fermentation,and the titration acidity was(99.94±0.36)T°,and the viscosity and stability of yogurt were significantly improved.0.36 T°,and the viscosity and stability of yoghurt were significantly improved.
唐嘉琪;唐霞;张锋;罗洁;刘成国;周辉
湖南农业大学食品科技学院,湖南 长沙 410128皇氏集团湖南优氏乳业有限公司,湖南 宁乡 410600
轻工业
酸乳;副干酪乳杆菌;品质
yoghurt;lactobacillus paracasei;quality
《乳业科学与技术》 2023 (006)
1-6 / 6
长沙市重点研发项目(kh2201211);宁乡市科技计划项目(NXKJ-JH-202005)
10.7506/rykxyjs1671-5187-20231224-063
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