Viili直投式发酵剂复配及发酵性能研究
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摘要
以Viili发酵乳为研究对象,通过测定酸度、pH值、持水力、表观黏度、双乙酰含量及乙醛含量等理化指标,得到Viili发酵乳的最适发酵时间为12 h,此时pH值为4.69,酸度为91.85°T,持水力为51.78%,表观黏度为4 457 m Pa·s,双乙酰含量为15.67 mg/L,乙醛含量为10.63 mg/L。确定最优复配发酵V7组菌相为嗜热链球菌(Streptococcus thermophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、乳酸乳球菌乳脂亚属(Lactococcus lactis subsp. cremoris)、假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、白地霉(Galactomyces candidum)与克鲁维毕赤酵母(Pichia kluyver)的比例为162∶16∶8∶14∶74∶1,凝乳时间为19 h,酸度为74.72°T,持水力为38.10%,表观黏度为7 780 m Pa·s,双乙酰含量为7.87 mg/L,乙醛含量为15.4 mg/L。复配发酵V7组与Viili发酵乳12 h的理化性质整体接近,具备Viili发酵乳的特色品质及风味物质,为后续Viili发酵乳直投式发酵剂产品的开发提供理论基础。
Using Viili fermented milk as research object, by determining the physical and chemical indexes such as acidity, p H, water holding capacity,apparent viscosity and diacetyl content, the results showed that the optimum condition of Viili fermented milk was fermentation time 12 h. Under the optimal conditions, the p H was 4.69, the acidity was 91.85 °T, the water holding capacity was 51.78%, the apparent viscosity was 4 457 m Pa·s, the diacetyl content was 15.67 mg/L, and the acetaldehyde content was 10.63 mg/L. The optimal compound strains were group V7, and the microbiological composition was Streptococcus thermophilus ∶Lactobacillus bulgaricus ∶Lactococcus lactis subsp. cremoris ∶Leuconostoc pseudomesenteroides ∶Galactomyces candidum ∶Pichia kluyver = 162∶16∶8∶14∶74∶1. The curd time of the group V7 was 19 h, the acidity was 74.72 °T, the water holding capacity was 38.10%, the apparent viscosity was 7 780 m Pa·s, the diacetyl content was 7.87 mg/L and the acetaldehyde content was 15.4 mg/L. The physical and chemical properties, the characteristic quality and flavor substances of the compound fermentation group V7 were close to Viili fermented milk for 12 h, which provided a theoretical basis for the development of the Viili fermented milk direct-vat-set culture product.
Using Viili fermented milk as research object, by determining the physical and chemical indexes such as acidity, p H, water holding capacity,apparent viscosity and diacetyl content, the results showed that the optimum condition of Viili fermented milk was fermentation time 12 h. Under the optimal conditions, the p H was 4.69, the acidity was 91.85 °T, the water holding capacity was 51.78%, the apparent viscosity was 4 457 m Pa·s, the diacetyl content was 15.67 mg/L, and the acetaldehyde content was 10.63 mg/L. The optimal compound strains were group V7, and the microbiological composition was Streptococcus thermophilus ∶Lactobacillus bulgaricus ∶Lactococcus lactis subsp. cremoris ∶Leuconostoc pseudomesenteroides ∶Galactomyces candidum ∶Pichia kluyver = 162∶16∶8∶14∶74∶1. The curd time of the group V7 was 19 h, the acidity was 74.72 °T, the water holding capacity was 38.10%, the apparent viscosity was 7 780 m Pa·s, the diacetyl content was 7.87 mg/L and the acetaldehyde content was 15.4 mg/L. The physical and chemical properties, the characteristic quality and flavor substances of the compound fermentation group V7 were close to Viili fermented milk for 12 h, which provided a theoretical basis for the development of the Viili fermented milk direct-vat-set culture product.
引文
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[25]ADESULU-DAHUNSI A T,SANNI A I,JEYARAM K,et al.Extracellular polysaccharide from Weissella confusa OF126:Production,optimization,and characterization[J].Int J Biol Macromol,2018,111:514-525.
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[29]FIORDA F A,VINICIUS D M P G,THOMAZ-SOCCOL V,et al.Microbiological,biochemical,and functional aspects of sugary kefir fermentation-A review[J].Food Microbiol,2017,66:86-95.
[30]MARTIN N,BERGER C,SPINNLER H E.Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria[J].J Sens Stud,2002,17(1):1-17.
[2]王豪,刘振民,章慧.酸马奶和维利的研究进展[J].食品科学,2016,37(3):247-252.
[3]CHENG L.Viili as fermented food in health and disease prevention:a review study[J].J Agr Sci Food Technol,2016,2(7):105-113.
[4]WU J,LI M,LIU L,et al.Nitric oxide and interleukins are involved in cell proliferation of RAW264.7 macrophages activated by Viili exopolysaccharides[J].Inflammation,2013,36(4):954-961.
[5]刘晶.Viili中乳酸菌的分离及其胞外多糖的研究[D].保定:河北农业大学,2015.
[6]陈杨扬.副干酪乳杆菌VL8胞外多糖(VL8-EPS)的结构与免疫活性研究[D].保定:河北农业大学,2017.
[7]李萌,王昌禄,王玉荣,等.Viili中乳酸菌的分离及对秀丽线虫寿命的影响[J].中国酿造,2010,29(5):124-126.
[8]王勇,刘勇,罗成,等.Viili中乳酸菌的初步分离和鉴定[J].安徽农业科学,2010,38(6):2831-2832,2853.
[9]陈廷涛,Viili中益生菌的分离及其发酵性质研究[J].中国微生态学杂志,2009,21(12):1064-1069.
[10]刘旭川,王勇,罗成,等.Viili中霉菌的分离纯化与鉴定[J].食品科学,2010,31(3):207-208.
[11]陈旭峰,史改玲,樊伟鑫,等.开菲尔直投式发酵剂在益生菌干酪生产中的应用研究[J].中国酿造,2018,37(7):35-41.
[12]胡凯丽,唐俊妮,龙虎,等.牦牛、牛酸乳发酵过程中品质特性的变化规律[J].食品工业科技,2018,39(3):17-21
[13]MACORI G,COTTER P D.Novel insights into the microbiology of fermented dairy foods[J].Curr Opin Biotechnol,2018,49:172-178.
[14]WANG S Y,CHEN H C,DAI T Y,et al.Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk[J].J Dairy Sci,2011,94(2):630-635.
[15]SUBROTA H,SUJIT D,SURAJIT M.Engineering tools in the beverage industry[M].London:Woodhead Publishing,2019:101-136.
[16]ILYAS A.Functional kefir production from high pressure homogenized hazelnut milk[J].LWT-Food Sci Technol,2019,107:256-263.
[17]PANG Z,XU R,LUO T,et al.Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt[J].J Food Eng,2019,245:11-17.
[18]张兰威,梁金钟.发酵食品工艺学[M].北京:中国轻工业出版社,2011:75-77.
[19]BEZERRA M F,SOUZA D F S,CORREIA R T P.Acidification kinetics,physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks[J].Int J Dairy Technol,2012,65(3):437-443.
[20]MCCANN T H,FABRE F,DAY L.Microstructure,rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles[J].Food Res Int,2011,44(4):884-892.
[21]ZARE F,BOYE J I,ORSAT V,et al.Microbial,physical and sensory properties of yogurt supplemented with lentil flour[J].Food Res Int,2011,44(8):2482-2488.
[22]MITALI M,SUBROTA H.Fermented beverages and their health benefits[M].London:Woodhead Publishing,2019:1-29.
[23]KOK C R,HUTKINS R.Yogurt and other fermented foods as sources of health-promoting bacteria[J].Nutr Rev,2018,76(1):4-15.
[24]陈岑,韩艳丽,曹正,等.不同直投式酸奶发酵剂发酵性能的比较研究[J].中国酿造,2017,36(1):126-130.
[25]ADESULU-DAHUNSI A T,SANNI A I,JEYARAM K,et al.Extracellular polysaccharide from Weissella confusa OF126:Production,optimization,and characterization[J].Int J Biol Macromol,2018,111:514-525.
[26]MARSILI R.Flavors and off-flavors in dairy foods[M]//Encyclopedia Dairy Sciences.New York:Academic Press,2011:533-551.
[27]MAURICE G A.Handbook for sensory and consumer-driven new product development[M].London:Woodhead Publishing,2017:259-280.
[28]SHERIDAN M K,ELIAS R J.Reaction of acetaldehyde with wine flavonoids in the presence of sulfur dioxide[J].J Agr Food Chem,2016,64(45):8615-8624.
[29]FIORDA F A,VINICIUS D M P G,THOMAZ-SOCCOL V,et al.Microbiological,biochemical,and functional aspects of sugary kefir fermentation-A review[J].Food Microbiol,2017,66:86-95.
[30]MARTIN N,BERGER C,SPINNLER H E.Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria[J].J Sens Stud,2002,17(1):1-17.