摘要
研究分析不同乳酸菌对羊酸奶感官与质构特性的影响作用,为筛选优良的羊酸奶发酵剂提供依据。使用双歧杆菌、保加利亚乳杆菌、嗜热链球菌、丁二酮乳链球菌发酵羊奶,对羊酸奶的感官品质、酸度及质构特性进行评定。结果表明,单一菌种发酵,四种菌发酵的羊酸奶的感官评分排序是双歧杆菌>嗜热链球菌>保加利亚乳杆菌>丁二酮乳链球菌,不同乳酸菌发酵羊酸奶的质构特性差异显著,使用双歧杆菌发酵可以获得最佳的质构特性,其发酵的羊酸奶的硬度为34.96g、黏度为802.28g.s、凝聚性为44.65g、粘性指数为137.17g.s、保水力为85.00%;混合发酵剂发酵羊酸奶具有各自不同的感官和质构特性优势,双歧杆菌和嗜热链球菌发酵的羊酸奶的硬度和黏度最好,分别达到29.93g和715.09g.s,但风味欠佳;双歧杆菌和丁二酮乳链球菌发酵的羊酸奶的凝聚性、粘性指数和保水力最好,分别达到45.86g、143.49g.s、91.00%,且风味良好。综合感官评价与质构特性,复合菌种双歧杆菌和丁二酮乳链球菌适宜作为羊酸奶的发酵剂。
The effect of different lactobacillus on the sensory and textural properties of goat yoghurt was investigated,and a basis for selectiving better starters of goat yoghurt was provided.Goat milk was fermented by Bifidobacterium,Streptococcus thermophilus,Lactobacillus bulgaricus and Streptococcus diacetilucs,and their sensory evaluation,acidity and texture were determind.The result showed that fermentation by single lactobacillus,the sensory order of the four kind of lactobacillus was BifidobacteriumStreptococcus thermophilusLactobacillus bulgaricusStreptococcus diacetilucs.Different lactobacillus was significantly different on textural properties,and the firmness,consistency,cohesiveness,index of viscosity and water holding capacity of goat yogurt fermented by Bifidobacterium were the best,the were 34.96g,802.28g·s,44.65g,137.17g·s and 85.00%;Mixed starters had different advantages on sensory and textural properties,Bifidobacterium and Streptococcus thermophilus had best firmness and consistency,they were 29.93g and 715.09g·s,but its flavor was not good enough;Bifidobacterium and Streptococcus diacetilucs had best cohesiveness,index of viscosity and water holding capacity,they were 45.86g,143.49g·s,91.00%,and better flavor;According to both sensory and textural properties Bifidobacterium and Streptococcus thermophilus could be a better starter of goat yogurt.
出处
《中国奶牛》
2011年第2期48-52,共5页
China Dairy Cattle
基金
公益性行业(农业)科研专项经费项目(3-45)
西北农林科技大学校青年学术骨干支持计划资助
关键词
羊奶
乳酸菌
感官评定
质构特性
Goat milk
Lactobacillus
Sensory
Textural property
