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中国精品科技期刊2020

保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响

唐凯伟 黄晓英 易宇文 朱成林 邓静 冶海潇 唐俊妮

唐凯伟,黄晓英,易宇文,等. 保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响[J]. 食品工业科技,2022,43(23):127−132. doi:  10.13386/j.issn1002-0306.2022020250
引用本文: 唐凯伟,黄晓英,易宇文,等. 保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响[J]. 食品工业科技,2022,43(23):127−132. doi:  10.13386/j.issn1002-0306.2022020250
TANG Kaiwei, HUANG Xiaoying, YI Yuwen, et al. Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt[J]. Science and Technology of Food Industry, 2022, 43(23): 127−132. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020250
Citation: TANG Kaiwei, HUANG Xiaoying, YI Yuwen, et al. Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt[J]. Science and Technology of Food Industry, 2022, 43(23): 127−132. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022020250

保加利亚乳杆菌和嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响

doi: 10.13386/j.issn1002-0306.2022020250
基金项目: 西南民族大学中央高校基本科研业务费专项资金资助(2020NTD04);西南民族大学研究生创新项目(CX2021109)。
详细信息
    作者简介:

    唐凯伟(1994−),男,硕士研究生,研究方向:食品加工与安全,E-mail:422967544@qq.com

    通讯作者:

    唐俊妮(1971−),女,博士,教授,研究方向:食品安全与食品微生物,E-mail:junneytang@aliyun.com

  • 中图分类号: TS252.1

Effect of Fermentation with Single and Co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the Quality of Yogurt

  • 摘要: 为研究保加利亚乳杆菌与嗜热链球菌单菌发酵与复配发酵对酸奶品质的影响,本实验采用保加利亚乳杆菌与嗜热链球菌单菌发酵和复配发酵两种方式,通过对比两种发酵方式制得酸奶发酵特性、流变特性、质构特性和感官特性等指标,系统全面揭示两种发酵方式对酸奶品质的影响。结果表明,复配发酵的酸奶凝乳时间为8 h,比单菌发酵酸奶的发酵时间更短,更先达到发酵终点70 °T。感官评价表明,复配发酵方式制得的酸奶感官评分优于单菌发酵制得的酸奶,且保加利亚乳杆菌与嗜热链球菌的最佳复配比为3:7。流变特性测定结果表明,复配发酵酸奶的表观黏度为0.4~0.5 Pa·s低于单菌发酵酸奶的1.6~1.9 Pa·s。质构数据显示,复配发酵酸奶的硬度、黏度和黏聚性绝对值均显著低于单菌发酵酸奶(P<0.05)。将单菌发酵酸奶和最佳配比复配发酵酸奶进行电子鼻和电子舌检测,结果表明复配发酵酸奶挥发性风味在电子鼻传感器上的气味响应值强于单菌发酵酸奶。在滋味方面,与单菌发酵酸奶相比,复配发酵酸奶在电子舌各个探头的响应值表现更为均衡。通过主成分分析发现,电子鼻和电子舌均能有效区分两种发酵方式之间的差异。综上,与单菌发酵方式相比,复配发酵方式能够有效缩短酸奶发酵时间,且发酵出的酸奶品质更好。
  • 图  1  单菌发酵酸奶与复配发酵酸奶酸度随时间变化结果

    Figure  1.  The results of acidity change of single culture fermented and co-culture fermented yogurt along time

    图  2  感官评价结果

    Figure  2.  Sensory evaluation results

    注:同组不同字母表示显著性差异(P<0.05)。

    图  3  表观黏度测定结果

    Figure  3.  Apparent viscosity measurement results

    图  4  电子鼻分析结果

    Figure  4.  The result of electronic nose analysis

    注:图(A)为电子鼻雷达图,图(B)为PCA图。

    图  5  电子舌分析结果

    Figure  5.  The result of electronic tongue analysis

    注:图(A)为电子舌雷达图,图(B)为PCA图。

    表  1  搅拌型酸奶感官评价表

    Table  1.   Sensory evaluation form for stirred yogurt

    项目内容分值(分)
    色泽
    (10分)
    呈均匀乳白色、微黄色或果料固有颜色9~10
    淡黄色6~8
    浅灰色或灰白色3~5
    绿色、黑色斑点或霉菌生长、异常颜色0~2
    滋味和风味(40分)具有酸牛乳固有滋味和气味或相应的果料味,酸味和甜味比例适当36~40
    过酸或过甜21~35
    有涩味11~20
    有苦味6~10
    异常滋味或气味0~5
    组织状态
    (50分)
    组织细腻、凝块细小均匀滑爽、无气泡、无乳清析出41~50
    组织细腻、凝块大小不均、无气泡、有少量乳清析出31~40
    组织粗糙、不均匀,无气泡、有少量乳清析出21~30
    组织粗糙、不均匀,有气泡、有乳清析出11~20
    组织粗糙、不均匀,有大量气泡、乳清析出严重、有颗粒0~10
    下载: 导出CSV

    表  2  电子鼻传感器序列

    Table  2.   Sequences of the electronic nose sensors

    序号传感器类型感应物类型序号传感器类型感应物类型
    1LY2/LG氟、氮氧化物10P40/1氯、氟
    2LY2/G氨、胺类化合物11T70/2甲苯、二甲苯
    3LY2/AA醇、酮类12PA/2醇类、胺类化合物
    4LY2/Gh氨、胺类化合物13P30/1碳氢化合物
    5LY2/gCTl硫化物14P40/2氟化物、硫化物
    6LY2/gCT烷烃类15P30/2酮类、硫化氢
    7T30/1极性化合物16T40/2
    8P10/1氨、氯化合物17T40/1
    9P10/2烷烃类18TA/2乙醇
    下载: 导出CSV

    表  3  电子舌传感器

    Table  3.   The sensors of electronic tongue

    序号传感器类别传感器表达味觉
    1AHS酸味
    2ANS甜味
    3CTS咸味
    4NMS鲜味
    下载: 导出CSV

    表  4  质构检测结果

    Table  4.   Texture test results

    样品名称硬度(g)黏度(g·s)黏聚性(g)
    A21.73±0.26b469.68±5.24b−8.23±0.35b
    B23.4±0.54a505.48±9.11a−8.63±0.18b
    C24.18±0.1a501.63±5.34a−9.78±0.41c
    AC-3:719.96±0.37c431.33±4.73c−7.51±0.31a
    BC-3:718.77±0.69d392.47±0.37d−7.18±0.31a
    注:同列不同字母表示显著性差异(P<0.05)。
    下载: 导出CSV
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  • 收稿日期:  2022-02-28
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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