含醇发酵乳的研制

Research on the Fermented Milk with Low Alcohol

DOI：10.3969/j.issn.1673-1689.2018.03.007

中文关键词: 乳酸菌 酵母菌 发酵乳

英文关键词: lactic acid bacteria,yeast,fermented milk

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中文摘要:

从新疆酸马奶中分离筛选乳酸菌和酵母菌用于脱脂牛乳的混合发酵，以期获得新的含醇发酵乳产品。通过单因素及正交试验优选出最优菌株及最优工艺参数，并测定了该条件下发酵所得含醇发酵乳的理化指标。优选出的乳酸菌经分子鉴定结果为Lactobacillus crustorum，酵母菌为Trichosporon asahii；优化发酵工艺参数为：发酵温度37 ℃，发酵时间14 h，接种体积分数4%，接种比例（乳酸菌/酵母菌）2∶3；含醇发酵乳成品pH（5.54±0.035），滴定酸度为（40.9±0.608） °T，酒精度为（0.266±0.047） %，总酸质量浓度为（3.274±0.197） g/L，氨基酸态氮质量浓度（0.372±0.0285） g/L，持水力为（31.28±0.0187） %，还原糖质量浓度为（76.93±3.07） mg/mL。

英文摘要:

This study was to develop fermented milk with low alcohol by selecting the strain of lactic acid bacteria and yeasts from koumiss of Xinjiang Autonomous Region. The fermentation of skim milk by lactic acid bacteria and yeasts was investigated. Mixed fermentation conditions were optimized by the single-factor test and orthogonal experiment，after which the physicochemical properties of the fermented milk were assayed. Conclusions are as follows：the selected lactic acid bacterium was Lactobacillus crustorum and the yeast was Trichosporon asahii. The process parameters are as follows：fermentation temperature was 37 ℃，fermentation time was 14 h，inoculation amount was 4%，lactic acid bacteria∶yeast = 2∶3. The physicochemical properties of the fermented milk with low alcohol product were：pH（5.54±0.035），titration acidity（40.9±0.608） °T，ethanol（0.266±0.047） %，total acid（3.274±0.197） g/L，amino acid nitrogen（0.372±0.0285） g/L，retention ability（31.28±0.0187） %，reducing sugar（76.93±3.07） mg/mL.

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