热休克处理应用于直投式发酵剂对酸奶品质改善作用的研究
PDF下载 (329)叶聪艳,单科开,田启远,王晓萌,曾小群,潘道东,廉立伟.热休克处理应用于直投式发酵剂对酸奶品质改善作用的研究[J].宁波大学学报(理工版),2020,33(2):21-27.DOI:
YE Congyan,SHAN Kekai,TIAN Qiyuan,WANG Xiaomeng,ZENG Xiaoqun,PAN Daodong,LIAN Liwei.Effect of heat shock treatment on the improvement of yogurt quality by directed vat starter[J].Journal of Ningbo University(Natural Science & Engineering Edition),2020,33(2):21-27.DOI:
| Title: | Effect of heat shock treatment on the improvement of yogurt quality by directed vat starter |
| 作者: | 叶聪艳, 单科开, 田启远, 王晓萌, 曾小群, 潘道东, 廉立伟 |
| Author(s): | YE Congyan, SHAN Kekai, TIAN Qiyuan, WANG Xiaomeng, ZENG Xiaoqun, PAN Daodong, LIAN Liwei |
| 关键词: | 热休克; 冷冻干燥; 酸奶发酵; 酸奶品质; 发酵性能 |
| Keywords: | heat shock; freeze-drying; yogurt fermentation; yogurt quality; fermentation ability |
| 分类号: | TS252.1 |
| 文献标识码: | A |
| 摘要: | 为研究热休克处理应用于直投式发酵剂对酸奶品质的改善作用, 通过保加利亚乳杆菌、嗜热链球菌和嗜酸乳杆菌制备直投式发酵剂, 比较3种菌的热休克处理实验组与未热休克处理对照组在冷冻干燥后的存活率及酸奶发酵性能. 结果显示: 热休克处理组发酵剂存活率极显著增加, 酸奶pH下降速度显著加快(P<0.01), 双乙酰、乙醛含量均显著升高(P<0.05), 蛋白质、活菌数含量均显著提升(P<0.01), 且使用经热休克处理制备发酵剂生产的酸奶在感官评价上优于未热休克处理组. 结果表明, 在冷冻干燥前进行热休克处理可以提高直投式发酵剂中乳酸菌的存活率、产酸产香等发酵性能, 改善酸奶的风味和品质, 为提升酸奶发酵剂的品质提供了一种新的方法. |
| Abstract: | The current study was designed to investigate the effect of heat shock treatment on the quality of yogurt by direct vat starter (DVS, containing Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus). The survival rate of DVS after lyophilization and its fermentation performance for yogurt were examined. The results showed that the DVS survival rate, the contents of diacetyl and acetaldehyde, the concentration of protein, and the viable bacteria number (P<0.01) in yogurt in the heat shock treatment group increased significantly, compared with the control group. The pH of yogurt significantly decreased, compared with the control group. The sensory evaluation, the survival rate of lactic acid bacteria, the acid production, flavor and quality of yogurt prepared by DVS were all superior in the heat shock treatment group than those in the control group. This study provides a new method to prepare DVS for better quality of yogurt by heat shock treatment prior to lyophilization. |
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| 备注/Memo: | 收稿日期: 2019－06－05. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家自然科学基金（41406165, 41641052）; 浙江省公益技术研究计划（LGN19C200011）; 浙江省教育厅项目（Y201941438）. 第一作者: 叶聪艳（1995－）, 女, 浙江丽水人, 在读硕士研究生, 主要研究方向: 食品微生物. E-mail: 870749825@163.com *通信作者: 曾小群（1982－）, 女, 四川仁寿人, 博士/副教授, 主要研究方向: 发酵食品加工. E-mail: zxqun3447@126.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
