生物保鲜菌种Yo-guard360在酸乳保鲜中的应用
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摘要
本文主要测试保鲜菌种Yo-guard360在酸乳保鲜中应用效果,旨在为提高发酵乳制品质量安全提供解决方案。为综合评价保鲜菌种对酸乳发酵状态、质构、后酸及抑菌保护效果的影响,以基础发酵菌种Yo-cul175和Yo-cul975为测试对象,通过人工污染腐败菌和加速贮藏实验来放大测试条件。实验表明,保鲜菌种能够抑制酸乳中初始含量为20～30 CFU/mL的酵母和霉菌的繁殖,降低酸乳的污染率,延长自然贮藏酸乳保质期2～3周。通过发酵过程监测和酸乳感官测评,保鲜菌种的额外添加并不干扰酸乳的正常发酵过程,对酸乳的质构、风味、持水力均无负面影响。跟踪酸乳在6℃和12℃贮藏条件下酸度的变化,添加保鲜菌种的实验组产酸略高于对照组,带来微弱的口感差异。作为一种保证酸乳质量安全的措施,生物保鲜菌种显示出了较好的应用潜力。
This paper mainly studied the application of biopreservative culture Yo-guard360 in preservation of yogurt and was aimed at pro-viding a solution to improve the safety of yogurt. In order to comprehensively evaluate the effect of Yo-guard360 on the state, texture, acidi-ty and antibacterial ability of yoghurt, the basic culture Yo-cul175 and Yo-cul975 were tested, test conditions were magnified by inoculated spoilage bacteria and accelerated storage experiments. In this paper, Yo-guard360 could inhibit mold and yeast in yogurt contaminated with an initial level of 20～30 CFU/mL, reduce the rate of yogurt contamination, extend the shelf life 2～3 weeks. Through the fermentation pro-cess monitoring and sour milk sensory evaluation, the addition of biopreservative culture does not affect the fermentation process of yoghurt,nor the texture, flavor, water holding power. The changes in acidity of yogurt storage at 6 ℃ and 12 ℃ were recorded, the experimental group addition with biopreservative culture slightly had higher acid production than the control group, bringing a slight taste difference. As a measure to ensure the quality and safety of yogurt, biopreservative culture have shown brightly potential for application.
This paper mainly studied the application of biopreservative culture Yo-guard360 in preservation of yogurt and was aimed at pro-viding a solution to improve the safety of yogurt. In order to comprehensively evaluate the effect of Yo-guard360 on the state, texture, acidi-ty and antibacterial ability of yoghurt, the basic culture Yo-cul175 and Yo-cul975 were tested, test conditions were magnified by inoculated spoilage bacteria and accelerated storage experiments. In this paper, Yo-guard360 could inhibit mold and yeast in yogurt contaminated with an initial level of 20～30 CFU/mL, reduce the rate of yogurt contamination, extend the shelf life 2～3 weeks. Through the fermentation pro-cess monitoring and sour milk sensory evaluation, the addition of biopreservative culture does not affect the fermentation process of yoghurt,nor the texture, flavor, water holding power. The changes in acidity of yogurt storage at 6 ℃ and 12 ℃ were recorded, the experimental group addition with biopreservative culture slightly had higher acid production than the control group, bringing a slight taste difference. As a measure to ensure the quality and safety of yogurt, biopreservative culture have shown brightly potential for application.
引文
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[15]李莹,周剑忠,黄开红,等.弱后酸化酸奶发酵剂及高品质酸奶研究[J].江苏农业科学, 2009, 2009(4).
[2]崔忠付. 2016中国冷链物流发展回顾与2017展望[J].物流技术与应用, 2017,(3):12-13.
[3]刘丽.酸奶市场规模过千亿成乳业增长新途径[J].乳品与人类,2017,(4):22-28.
[4] EMILIE DELAVENNE,RACHED ISMAIL,AUDREY PAWTOWSKI,et al. Assessment of lactobacilli strains as yogurt bioprotective cultures[J]. Food Control, 2013, 30(1):206-213.
[5]夏世仁.影响酸奶质量的真菌分析及防止措施[J].中国乳业, 2009,(4):50-52.
[6]李晶,王鑫,高鹏飞,等.益生菌在酸奶生产过程中对酵母和霉菌污染的控制[J].中国乳品工业, 2013, 41(9):21-24.
[7]宋继宏,王记成,其木格苏都,等.乳酸菌及其代谢产物在乳制品保鲜中的应用[J].中国乳品工业, 2014, 42(8):37-41.
[8]饶瑜,常伟,唐洁,等.产细菌素乳酸菌在蔬菜发酵制品生物保鲜中的应用[J].食品工业科技, 2013, 34(16):392-400.
[9]王曙文,代永刚,牛红红,等.国内外果蔬生物保鲜技术的研究进展[J].农产品加工, 2008, 157(12):110-113.
[10]白凤翎,励建荣.抗真菌性乳酸菌生物保护剂的研究进展[J].现代食品科技, 2014, 30(5):311-319.
[11]王琳,徐金瑞.天然食品防腐保鲜剂的发展现状及前景[J].塔里木大学学报, 2007, 19(1):73-78.
[12] D ELSSER-GRAVESEN,A. ELSSER-GRAVESEN. Biopreservatives[J]. Adv Biochem Eng Biotechnol, 2014, 143:29-49.
[13] CRISTINA STEWART BOGSAN,LUIS AUGUSTO NERO,SSVETOSLAV DIMITROV TODOROV. From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria[J]. 2015, 27:1-36.
[14]车黎猛,任发政,陈尚武.抗后酸化保加利亚乳杆菌的紫外诱变选育[J].食品科学, 2006,(6):109-112.
[15]李莹,周剑忠,黄开红,等.弱后酸化酸奶发酵剂及高品质酸奶研究[J].江苏农业科学, 2009, 2009(4).