食品科学 ›› 2008, Vol. 29 ›› Issue (8): 710-713.

• 技术应用 • 上一篇    下一篇

胡萝卜嗜酸乳杆菌乳酒的研制

赵瑞香, 赵丽丽, 孙俊良, 牛生洋,徐静静   

  1. 河南科技学院食品学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Development of Carrot Koumiss Fermented by Lactobacillus acidophilus

ZHAO  Rui-Xiang, ZHAO  Li-Li, SUN  Jun-Liang, NIU  Sheng-Yang, XU  Jing-Jing   

  1. School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 利用正交试验极差、方差分析对胡萝卜嗜酸乳杆菌乳酒的制作工艺条件进行优化。在发酵温度37℃条件下其最佳的生产工艺为:发酵时间为4h,接种量为8%(V/V),胡萝卜汁与和鲜牛乳比例为4:6(V/V),白砂糖添加量为9%(W/V),米酒添加量为10%(V/V),可以生产出口感细腻、滑润,酸度适中,凝乳状态良好,有较浓的醇香味,酒精度为0.6%(V/V)左右的胡萝卜嗜酸乳酒。另外,通过实验可以得出40%的胡萝卜汁能加速嗜酸乳杆菌的发酵,3h发酵酸度为92oT,活菌数达109CFU/ml以上。发酵结束后在储藏(4℃以下)过程中,虽然酸度有所增加,但贮藏3d,活菌数在108CFU/ml以上,15d活菌数仍在107CFU/ml以上。

关键词: 嗜酸乳杆菌, 乳酒, 胡萝卜汁, 活菌数

Abstract: The process conditions of carrot koumiss fermented by Lactobacillus acidophilus were optimized through range and variance analysis of orthogonal test. The optimum fermentation conditions at 37 ℃ are as follows:fermentation time 4 h,inoculation amount 8%(V/V),proportion of carrot juice to milk 4:6(V/V),sugar amount added 9%(W/V) and addition amount of sweet rice wine 10%(V/V). The final product of carrot koumiss has good quality,such as smooth taste,well coagulation state,no fat or whey release occurring,mild acidity and specific alcohol aroma(alcohol content 0.6%,V/V). Besides,40% carrot juice could accelerate fermentation of Lactobacillus acidophilus. After fermentation time of 3 h,the acidity is up to 92 oT and living bacterium number(LBN) is above 109 CFU/ml. During storage(below 4 ℃) after fermentation,the acidity increases slightly,but the LBN is above 108 CFU/ml after 3-d storage,and still above 107 CFU/ml after 15-d storage.

Key words: Lactobacillus acidophilus, carrot juice, koumiss, living bacterium number