大麦粉对酸奶中乳酸菌发酵性能的影响研究
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- 英文论文题名：Research on effect of barley flour on the properties of lactic acid bacteria in yoghurt
- 论文作者：吴飞 ; 赵延胜 ; 董英
- 英文论文作者：Wu Fei ; Zhao Yansheng ; Dong Ying ; School of food and biological engineering ; Jiangsu University
- 年：2016
- 作者机构：江苏大学食品与生物工程学院;
- 论文关键词：大麦粉 ; 酸奶 ; 乳酸菌 ; 生长曲线 ; pH
- 英文论文关键词：barley flour ; yoghurt ; lactic acid bacteria ; growth curve ; pH
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS252.54
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：107k
- 原文格式：O
- 会议级别：全国
摘要
本研究旨在分析大麦粉的添加对酸奶中乳酸菌发酵性能的影响。采用酸度计测定酸奶pH,梯度稀释平板计数法测定乳酸菌数,研究不同添加量大麦粉对酸奶中乳酸菌生长曲线和发酵pH下降速率的影响。试验结果显示,随着大麦粉添加量的增加,乳酸菌生长逐渐受到抑制,对数生长期变短,稳定期提前,稳定期活菌数下降。其中,添加了1.5%大麦粉的酸奶样品中,乳酸菌在4h进入对数生长期,在8h进入稳定期,活菌数高达3.4×10~8CFU/mL。添加了3%大麦粉的酸奶样品中,乳酸菌在4.5h进入对数生长期,在7.8h进入稳定期,活菌数为5.7×10~7CFU/mL。添加了5%大麦粉的酸奶样品中,乳酸菌也在4.5h进入对数生长期,在7.7h进入稳定期,活菌数为4.6×10~7CFU/mL。另外,随着大麦粉添加量的增加,乳酸菌发酵pH的下降速率减小,酸奶发酵体系pH从6.8左右开始,随着大麦粉的添加,pH快速下降,其中添加了1.5%大麦粉的酸奶样品pH下降最快,4h内pH下降到5.73,12h时pH降至最低3.62。研究结果表明,添加量为1.5%~3%的大麦粉能够促进乳酸菌的生长和发酵,对数生长期变长,稳定期活菌数增多,乳酸菌发酵pH下降速率加快,产酸量增加,大麦粉的添加有利于提高酸奶产品的感官品质和营养价值。
Effect of barley flour addition on the properties of lactic acid bacteria was analyzed in this study.The pH and the count of lactic acid bacteria in the yoghurt were evaluated by acidity meter and gradient dilution plate counting method,respectively,the effect of different addition of barley flour on growth curve of lactic acid bacteria and rate of pH decline in yoghurt were studied.Results show that with the increasing of barley flour addition,amount of lactic acid bacteria was restrained,shortening logarithmic growth period and in advance.Lactic acid bacteria in yoghurt with 1.5%barley flour arrived the logarithmic phase at 4h,stable period at 8h,with the number of bacterium as high as 3.4 × 10~8 CFU/mL.Lactic acid bacteria in yoghurt with 3%barley flour arrived the logarithmic phase at 4.5h,stable period at 7.8h,with the number of bacterium as high as 5.7 × 10~7 CFU/mL.Lactic acid bacteria in yoghurt with 5%barley flour arrived the logarithmic phase at 4.5h,stable period at 7.7h,with the number of bacterium as high as 4.6 x 10~7 CFU/mL.With the increasing barley flour addition,the decline rate of pH of lactic acid bacteria is reduced,pH of fermentation system starting from 6.8,pH falling fast with the increasing barley flour addition,particularly,pH in yoghurt samples withl.5%barley flour was fall fastest,pH down to 5.73 within4 h,12h arrived at 3.62.Studies show that the adding level at 1.5%~ 3%of barley flour could promote the growth of lactic acid bacteria and fermentation,with a longer logarithmic phase and increasing number of living bacterium at stable period,the decline rate of pH of lactobacillus fermentation was accelerated,the content of lactic acid produced by lactic acid bacteria was increased,improving the sensory quality and nutritional value of yogurt products.
Effect of barley flour addition on the properties of lactic acid bacteria was analyzed in this study.The pH and the count of lactic acid bacteria in the yoghurt were evaluated by acidity meter and gradient dilution plate counting method,respectively,the effect of different addition of barley flour on growth curve of lactic acid bacteria and rate of pH decline in yoghurt were studied.Results show that with the increasing of barley flour addition,amount of lactic acid bacteria was restrained,shortening logarithmic growth period and in advance.Lactic acid bacteria in yoghurt with 1.5%barley flour arrived the logarithmic phase at 4h,stable period at 8h,with the number of bacterium as high as 3.4 × 10~8 CFU/mL.Lactic acid bacteria in yoghurt with 3%barley flour arrived the logarithmic phase at 4.5h,stable period at 7.8h,with the number of bacterium as high as 5.7 × 10~7 CFU/mL.Lactic acid bacteria in yoghurt with 5%barley flour arrived the logarithmic phase at 4.5h,stable period at 7.7h,with the number of bacterium as high as 4.6 x 10~7 CFU/mL.With the increasing barley flour addition,the decline rate of pH of lactic acid bacteria is reduced,pH of fermentation system starting from 6.8,pH falling fast with the increasing barley flour addition,particularly,pH in yoghurt samples withl.5%barley flour was fall fastest,pH down to 5.73 within4 h,12h arrived at 3.62.Studies show that the adding level at 1.5%~ 3%of barley flour could promote the growth of lactic acid bacteria and fermentation,with a longer logarithmic phase and increasing number of living bacterium at stable period,the decline rate of pH of lactobacillus fermentation was accelerated,the content of lactic acid produced by lactic acid bacteria was increased,improving the sensory quality and nutritional value of yogurt products.
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