不同菌株对酸奶品质与感官特性的影响
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摘要
该研究以保加利亚乳杆菌(N14)和嗜热链球菌(L16)为基础发酵菌,分别添加干酪乳杆菌(GL2)、副干酪乳杆菌(GL6)、酵母菌(Y18)、开菲尔乳杆菌(700)构成了五种酸奶发酵剂组合,分别测定这五组酸奶的酸度、质构及感官特征,采用高效液相色谱(HPLC)法对酸奶中的苹果酸、乙酸、柠檬酸、乳酸进行定量分析,评价添加不同菌株对酸奶口感和风味的影响。结果表明,4种菌株添加均提高了酸奶的酸度,且酸奶酸度变化趋势与第一循环硬度、弹性、胶着性相同;添加菌株GL2、700和GL6提高了酸奶中乳酸的含量;添加菌株GL2的酸奶感官评分最高(92.55分),在果香、蒸煮味、纸板味方面表现突出,但添加菌株GL6的酸奶的感官特征与市售酸奶最为接近。
In this experiment, using Lactobacillus bulgaricus(N14) and Streptococcus thermophilus(L16) as basic fermentation strains, five combinations of yoghurt starter were constituted with addition of the Lactobacillus casei(GL2), Lactobacillus paracasei(GL6), yeast(Y18) and Lactobacillus kefir(700) separately to strain N14 and strain L16. The acidity, texture, and sensory characteristics of the five types of yoghurts were determined, the malic acid, acetic acid, citric acid and lactic acid in yoghurt were quantitative analyzed by HPLC, and the effect of different strains addition on the taste and flavor of yoghurts was evaluated. The results showed that the acidity of the yogurt fermented by four strains was significantly increased, and the change trend of acidity was positively correlated with the hardness, elasticity and adhesion of the first cycle. The addition of strain GL2, 700 and GL6 increased the content of lactic acid in the yogurt. The yogurt added with strain GL2 had the highest sensory evaluation score(92.55), which was outstanding in fruit flavor, cooking flavor, and cardboard flavor, but the sensory characteristics of yogurt added with strain GL6 were most close to commercial yogurt.
In this experiment, using Lactobacillus bulgaricus(N14) and Streptococcus thermophilus(L16) as basic fermentation strains, five combinations of yoghurt starter were constituted with addition of the Lactobacillus casei(GL2), Lactobacillus paracasei(GL6), yeast(Y18) and Lactobacillus kefir(700) separately to strain N14 and strain L16. The acidity, texture, and sensory characteristics of the five types of yoghurts were determined, the malic acid, acetic acid, citric acid and lactic acid in yoghurt were quantitative analyzed by HPLC, and the effect of different strains addition on the taste and flavor of yoghurts was evaluated. The results showed that the acidity of the yogurt fermented by four strains was significantly increased, and the change trend of acidity was positively correlated with the hardness, elasticity and adhesion of the first cycle. The addition of strain GL2, 700 and GL6 increased the content of lactic acid in the yogurt. The yogurt added with strain GL2 had the highest sensory evaluation score(92.55), which was outstanding in fruit flavor, cooking flavor, and cardboard flavor, but the sensory characteristics of yogurt added with strain GL6 were most close to commercial yogurt.
引文
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[19]HONGSOONGNERN P,CHAMBERS E.A lexicon for texture and flavor characteristics of fresh and processed tomatoes[J].J Sens Stud,2008,23(5):583-599.
[20]BROWN M D,CHAMBERS D H.Sensory characteristics and comparison of commercial plain yogurts and 2 new production sample options[J].J Food Sci,2015,80(12):S2957-S2969.
[21]DESAI N T,SHEPARD L,DRAKE M A.Sensory properties and drivers of liking for Greek yogurts[J].J Dairy Sci,2013,96(12):7454-7466.
[22]中华人民共和国卫生部.GB/T 10221-2012感官分析术语[S].北京:中国标准出版社,2012.
[23]中华人民共和国卫生部.GB 19302-2010食品安全国家标准发酵乳[S].北京:中国标准出版社,2010.
[24]谢继志,肖宏彬.酸奶中乳酸菌数及酸度的检测与评价[J].中国乳品工业,2002(1):22-25.
[25]蔡超.酸奶在贮存期间参数的变化和对货架寿命预测模型的研究[D].武汉:华中农业大学,2012.
[2]张杰,杨希娟,党斌.高产胞外多糖西藏灵菇乳复合发酵剂的研制及其发酵乳流变学特性研究[J].核农学报,2018,32(8):1588-1596.
[3]刘慧,李平兰,熊利霞,等.功能性开菲尔酸奶复合发酵剂的研制[J].食品科学,2005,26(12):139-143.
[4]苏敦,任发政.菌株发酵特性研究及复合酸奶发酵剂的开发[J].中国奶牛,2017,329(9):50-56.
[5]GEZGINC Y,TOPCAL F,COMERTPAY S,et al.Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus,and Lactobacillus bulgaricus,strains isolated from traditional Turkish yogurts using HPLC[J].J Dairy Sci,2015,98(3):1426-1434.
[6]刘文俊.嗜热链球菌和保加利亚乳杆菌产酸、风味特性及其功能基因分型和表达研究[D].呼和浩特:内蒙古农业大学,2014.
[7]MU Z,YANG X,YUAN H.Detection and identification of wild yeast in Koumiss[J].Food Microbiol,2012,31(2):301-308.
[8]闫彬,贺银凤.酸马奶中乳酸菌与酵母菌的共生发酵特性[J].食品科学,2012,33(7):131-137.
[9]卿蔓君,白梅,张勇,等.西藏曲拉和云南乳饼中酵母菌的鉴定及其生物多样性[J].微生物学报,2010,50(9):1141-1146.
[10]王远微,张诚民,索化夷,等.川西北牧区传统发酵牦牛酸奶中发酵毕赤酵母菌的分离鉴定[J].食品工业科技,2014,35(12):184-187.
[11]CHEIRSILP B,RADCHABUT S.Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts[J].New Biotechnol,2011,28(6):574-580.
[12]AlVAREZ-MARTIN P,FLOREZ A B,HERNANDEZ-BARRANCO A,et al.Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation[J].Food Control,2008,19(1):62-70.
[13]ALZATE A,FERNANDEZ A,PEREZCONDE M C,et al.Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir[J].J Agr Food Chem,2008,56(18):8728-8736.
[14]胡豆,林凤英,梁钻好,等.不同菌种组合对酸奶品质的影响研究[J].饮料工业,2015,18(2):13-16.
[15]中华人民共和国卫生部GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[16]中华人民共和国卫生部GB 5009.239-2016食品安全国家标准食品酸度的测定[S].北京:中国标准出版社,2017.
[17]中华人民共和国卫生部.GB/T 16291.1-2012感官分析选拔、培训与管理评价员一般导则第1部分:优选评价员[S].北京:中国标准出版社,2012.
[18]KOPPEL K,CHAMBERS IV E.Development and application of a lexicon to describe the flavor of pomegranate juice[J].J Sens Stud,2010,25(6):819-837.
[19]HONGSOONGNERN P,CHAMBERS E.A lexicon for texture and flavor characteristics of fresh and processed tomatoes[J].J Sens Stud,2008,23(5):583-599.
[20]BROWN M D,CHAMBERS D H.Sensory characteristics and comparison of commercial plain yogurts and 2 new production sample options[J].J Food Sci,2015,80(12):S2957-S2969.
[21]DESAI N T,SHEPARD L,DRAKE M A.Sensory properties and drivers of liking for Greek yogurts[J].J Dairy Sci,2013,96(12):7454-7466.
[22]中华人民共和国卫生部.GB/T 10221-2012感官分析术语[S].北京:中国标准出版社,2012.
[23]中华人民共和国卫生部.GB 19302-2010食品安全国家标准发酵乳[S].北京:中国标准出版社,2010.
[24]谢继志,肖宏彬.酸奶中乳酸菌数及酸度的检测与评价[J].中国乳品工业,2002(1):22-25.
[25]蔡超.酸奶在贮存期间参数的变化和对货架寿命预测模型的研究[D].武汉:华中农业大学,2012.