益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响

被引：16

作者：

其木格苏都

郭壮

王记成

孟和毕力格

张和平

机构：

[1] 内蒙古农业大学食品科学与工程学院/乳品生物技术与工程教育部重点实验室

来源：

中国农业科学 | 2013年 / 46卷 / 03期

关键词：

益生菌Lactobacillus casei Zhang; Streptococcus thermophilus; 发酵乳; 全质构分析; 挥发性风味物质;

D O I：

暂无

中图分类号：

TS252.54 [发酵乳制品];

学科分类号：

082203 ;

摘要：

【目的】评价益生菌Lactobacillus casei Zhang(L.casei Zhang)货架期内活菌数的变化及其对发酵乳物理特性和挥发性风味物质的影响。【方法】将2株Streptococcus thermophilus(S.thermophilus)分别与益生菌L.casei Zhang复配发酵,发酵结束(pH 4.5)于4℃冷藏28 d,并对发酵乳各指标进行测定。【结果】4℃贮藏28 d时,发酵乳中益生菌L.casei Zhang活菌数没有显著性变化(P<0.05),且数量保持在108CFU/g以上;益生菌L.casei Zhang与S.thermophilus复配发酵有利于提高3-羟基-2-丁酮和己酸等挥发性风味物质的含量,同时短期贮藏过程中(1—7 d)可赋予产品较高的黏度、硬度、脆度、胶性和耐嚼性,随着贮藏时间的延长其对产品物理特性的影响随发酵用S.thermophilus菌株的不同而呈现不同的变化。【结论】4℃贮藏28 d过程中,益生菌L.casei Zhang具有非常好的稳定性,同时其与S.thermophilus复配发酵可赋予产品较好的质构和风味。

引用

页码：595 / 605

页数：11

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