摘要
研究了凤尾菇酸奶在发酵及贮藏过程中的pH值、滴定酸度、乳酸含量、丁二酮含量和乳酸菌总数的变化。结果表明,添加了凤尾菇汁的酸奶凝乳时间较短,凝乳效果好,滴定酸度增加的速度较快,且添加菇汁量越多,凝乳时间越短,滴定酸度增加越快;发酵过程中,添加凤尾菇汁的酸奶的乳酸及丁二酮增加的速度大于未添加菇汁者,最终乳酸的含量趋于一致,而丁二酮的含量则是菇汁添加量越大,发酵结束时的丁二酮含量也越高;添加菇汁的酸奶在贮藏过程中,滴定酸度增加比较缓慢,乳酸菌总数下降较少,说明菇汁的添加不仅促进了乳酸菌的生长,而且在一定程度上抑制了酸奶的后酸化。
The changes of pH, TA values, amount of lactic acid and d iacetyl and lactobacillus in the fermentation and storage process of phoenix-tail mushroom yogurt were studied. According to the results, to the yogurt which added juice of phoenix-tail mushroom, the curd time was shorter, curd quality was better, TA increased quickly, During the fermentation, the amount of lactic acid and Diacetyl in the yogurt added juice of phoenix-tail mushroom increased quickly than the yogurt without juice, in the end of fermentation, the amount of lactic acid tend to be consistant, the amount of diacetyl increased with the amount of juice; during the storage the TA value increased slowly, the lactobacillus decreased slowly, the mushroom juice were able to inhibit the post-acidification of yogurt.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第11期147-151,共5页
Food and Fermentation Industries
关键词
凤尾菇
酸奶
发酵特性
乳酸菌
phoenix-tail mushroom, yogurt, fermentation property, 1actobacillus
