摘要
本实验在单因素实验基础上,应用响应面法对藏灵菇发酵螺旋藻酸奶工艺条件进行优化,并采用顶空固相微萃取(high space solid phase micro-extraction,HS-SPME)和气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)对酸乳中的挥发性风味物质进行定性定量测定。结果表明,藏灵菇发酵螺旋藻酸奶的优化工艺条件为:螺旋藻提取液添加量9%,藏灵菇接种量3%,发酵时间14 h,蔗糖添加量7%,发酵温度28℃,此条件下的感官品质得分为88.1±0.32;以普通原味酸乳作对照,测得藏灵菇发酵螺旋藻酸乳共含有41种风味物质,主要由6种醛类(43.68%)、8种酯类(26.83%)、8种醇类(11.18%)、9种酮类(10.49%)、7种酸类化合物(5.68%)构成。其中,对甲基苯甲醛、2,4-二甲基苯甲醛、乳酸乙酯、2-庚酮等12种风味成分在两种酸乳中均检测出。此外,藏灵菇发酵螺旋藻酸乳中含有醇类和酸类化合物达8、7种,各占11.18%和5.68%,而普通原味酸奶含醇类和酸类化合物达2、9种,各占4.17%和28.76%,藏灵菇复合菌种发酵引起醇类化合物增加,酸类化合物减少,使得此新兴酸乳制品口感更加柔和,并赋予了其酒香味。
On the basis of single factor experiment,the technology of spirulina yoghurt fremented by Trbetan mushroom was optimized by response surface methodology,and high space-solid phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were adopted for qualitative and quantitative determination of volatile flavor substances in the yogourt.The results showed that,the optimum conditions for the fermentation were:9%spirulina extract,3%inoculum,14 h fermentation time,7%sucrose addition,and 28℃fermentation temperature.The sensory quality score under the conditions was 88.1±0.32.Using the common yoghourt as a control,the fermentation of spirulina yoghourty contained 41 kinds of flavor substances,mainly composed of 6 kinds of aldehydes(43.68%)and 8 kinds of esters(26.83%),8 kinds of alcohols(11.18%),9 kinds of ketones(10.49%),and 7 kinds of acids(5.68%).Among them,12 kinds of flavor components such as p-methylbenzaldehyde,2,4-dimethylbenzaldehyde,ethyl lactate,and 2-heptanone were detected in both types of yogourt.In addition,Tibetan mushroom fermented spirulina yogourt contained 8 kinds of alcohols and 7 kinds of acids,each accounting for 11.18%and 5.68%,while ordinary plain yogurt contained 2 kinds of alcohols and 9 kinds of acids,accounting for 4.17%and 28.76%,respectively.Caused by the fermentation of Tibetan mushroom,the alcohol compounds increased and the acid compounds decreased,which made the new yoghourt product taste softer and give it a wine flavor.
作者
颜志秀
陆思宇
孟丽娜
潘晴
赵晨煊
李博生
YAN Zhi-xiu;LU Si-yu;MENG Li-na;PAN Qing;ZHAO Chen-xuan;LI Bo-sheng(School of Biological Science and Technology,Beijing Forestry University,Beijing 100083,China)
出处
《食品工业科技》
CAS
北大核心
2019年第9期189-197,201,共10页
Science and Technology of Food Industry
关键词
藏灵菇
螺旋藻
酸乳
发酵
响应面法
风味物质
Tibetan mushroom
spirulina
yoghourt
fermentation
response surface methodology
flavor substances
