食品与发酵工业 >

2019 , Vol. 45 >Issue 13: 105 - 112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020159

生产与科研应用

牦牛乳源嗜热链球菌直投式发酵剂的制备及应用

  • 刘刚 ,
  • 梁琪 ,
  • 宋雪梅 ,
  • 张炎
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  • 1甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070
    2甘肃省功能乳品工程实验室甘肃农业大学,甘肃 兰州,730070
硕士研究生(梁琪为通讯作者,E-mail:liangqi@gsau.edu.cn)

收稿日期: 2019-02-09

  网络出版日期: 2019-07-28

基金资助

国家自然科学基金(31660468)

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Preparation and application of vat starter of yak milk Streptococcus thermophilus

  • LIU Gang ,
  • LIANG Qi ,
  • SONG Xuemei ,
  • ZHANG yan
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  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
    2Functional Dairy Product Engineering Laboratory of Gansu Province, Gansu Agricultural University, Lanzhou 730070, China

Received date: 2019-02-09

  Online published: 2019-07-28

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摘要

为制备优良功能的牦牛乳直投式发酵剂,在脱脂乳添加量、甘油添加量、海藻糖添加量、谷氨酸钠添加量4个单因素基础上,选用正交试验优化菌株保护剂的工艺条件,并运用真空包装技术和2种国家食品检验标准、数字旋转黏度计以及专业人员的感官评价等方法,考察发酵剂的发酵性能。结果表明,菌株在pH 6.86的缓冲剂、6 000 r/min离心10 min,以及-20 ℃的预冻条件下生长最佳;而脱脂乳、谷氨酸钠、甘油、海藻糖质量浓度分别为120、10、60和80 g/L的条件下,菌株存活率为90.08%,发酵剂发酵性能最佳。该发酵剂应用于发酵酸奶生产中,酸奶具有活菌数高、发酵性能优、黏度高并具备改善牦牛乳的风味等感官优点。

关键词： 牦牛乳; 发酵剂; 嗜热链球菌; 保护剂; 发酵性能

本文引用格式

刘刚 , 梁琪 , 宋雪梅 , 张炎 . 牦牛乳源嗜热链球菌直投式发酵剂的制备及应用[J]. 食品与发酵工业, 2019 , 45(13) : 105 -112 . DOI: 10.13995/j.cnki.11-1802/ts.020159

Abstract

In order to prepare an excellent yak milk vat starter, the amounts of skimmed milk, glycerin, trehalose and sodium glutamate added were used as single factors for orthogonal test to optimize the strain protectant. The starter was vacuum-packed and its fermentation condition was measured by two national food inspection standards, digital rotational viscometers and professional sensory evaluation. The results showed that the strain grew the best when centrifuged at 6 000 r/min for 10 min and pre-frozen at -20°C in a pH 6.86 buffer. Moreover, the survival rate of the strain was 90.08% and the fermentation performance of the starter was the best when adding 120 g/L skimmed milk, 10 g/L sodium glutamate, 60 g/L glycerin and 80 g/L trehalose. Furthermore, the yoghurt produced with this agent had characteristics of high viable bacteria, excellent fermentation performance, high viscosity, and improved flavor and texture of yak milk.

Key words： yak milk; starter; Streptococcus thermophilus; protectant; fermentation performance

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