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食品与发酵工业  2020, Vol. 46 Issue (20): 40-45    DOI: 10.13995/j.cnki.11-1802/ts.024112
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
高品质牦牛发酵乳的成熟特性
沈兴旺, 李婉麒, 赵创谦, 崔鑫儒, 陈紫颖, 汤柳茜, 张汇, 熊智强, 艾连中, 夏永军*
(上海理工大学 医疗器械与食品学院,上海食品微生物工程研究中心,上海,200093)
Study on maturation characteristics of high-quality yak yogurt
SHEN Xingwang, LI Wanqi, ZHAO Chuangqian, CUI Xinru, CHEN Ziying, TANG Liuxi, ZHANG Hui, XIONG Zhiqiang, AI Lianzhong, XIA Yongjun*
(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
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摘要 牦牛乳是高营养的特色原料乳,具有极好的开发潜力,该文利用具有特定功能性的益生菌,配合普通发酵剂,开发高品质牦牛益生菌发酵乳,并研究发酵及冷藏过程中品质变化。论文评估了3株益生菌对牦牛发酵乳理化指标(发酵酸度、pH、持水力、黏度)的影响,筛选出发酵性能较佳的唾液乳杆菌AR809(Lactobacillus salivarius AR809)为益生菌发酵剂,进一步考察了AR809对牦牛发酵乳的特性影响。结果表明,添加AR809能够较好地控制冷藏阶段的后酸化,提高发酵乳持水力。AR809对牦牛乳蛋白质降解深度有显著提高,达到了5.92%,为对照组的1.78倍。质构分析显示,添加AR809能够显著提高发酵乳黏度,改善发酵乳流变特性。感官评定结果显示,AR809能够显著提升牦牛发酵乳适口性、组织状态以及黏附性。唾液乳杆菌AR809具有良好的抗炎活性,能够有效缓解金黄色葡萄球菌引起的慢性咽炎症状。利用AR809进行牦牛益生菌发酵乳制备,在扩展发酵乳功能之外,还能有效改善发酵乳品质。
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沈兴旺
李婉麒
赵创谦
崔鑫儒
陈紫颖
汤柳茜
张汇
熊智强
艾连中
夏永军
关键词:  牦牛发酵乳  益生菌  高品质  流变特性  感官评价    
Abstract: Yak milk is a kind of high-nutrition characteristic raw milk with excellent development potential. This paper used specific functional probiotics and conventional fermentation agents to develop high-quality yak probiotic fermented milk and studied the quality changes during fermentation and refrigeration. The effects of 3 strains of probiotics on the physical and chemical indexes (fermentation acidity, pH, water holding capacity and viscosity) of yak fermented milk were evaluated. The results showed that Lactobacillus salivarius AR809 had good fermentation performance and could be a potential probiotic starter. The effects of AR809 on the properties of yak fermented milk were further investigated. The addition of AR809 better controlled the post-acidification during the refrigeration stage and improved the water holding capacity of fermented milk. AR809 significantly alleviated the degradation level of yak milk protein, reaching 5.92%, which was 1.78 times that of the control group. Texture analysis indicated that adding AR809 could significantly increase the viscosity of fermented milk and enhanced the rheological properties of fermented milk. Sensory evaluation results confirmed that AR809 significantly promoted the palatability, tissue state, and adhesion of yak fermented milk. L. salivarius AR809 had good anti-inflammatory activity and could effectively alleviate chronic pharyngeal inflammation caused by Staphylococcus aureus. Using AR809 to prepare yak probiotic fermented milk, in addition to expanding the function of fermented milk, it can also effectively polish up the quality of fermented milk.
Key words:  yak yogurt    probiotics    high quality    rheological properties    sensory evaluation
收稿日期:  2020-03-31      修回日期:  2020-05-04           出版日期:  2020-10-25      发布日期:  2020-11-12      期的出版日期:  2020-10-25
基金资助: 国家重点研发计划(2018YFD0502306);国家自然科学基金面上项目(31771956);上海市科技兴农项目(2019-02-08-00-07-F01152);上海食品微生物工程技术研究中心(19DZ2281100)
作者简介:  硕士研究生(夏永军副教授为通讯作者,E-mail:dreamup@126.com)
引用本文:    
沈兴旺,李婉麒,赵创谦,等. 高品质牦牛发酵乳的成熟特性[J]. 食品与发酵工业, 2020, 46(20): 40-45.
SHEN Xingwang,LI Wanqi,ZHAO Chuangqian,et al. Study on maturation characteristics of high-quality yak yogurt[J]. Food and Fermentation Industries, 2020, 46(20): 40-45.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024112  或          http://sf1970.cnif.cn/CN/Y2020/V46/I20/40
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