食品科学 ›› 2013, Vol. 34 ›› Issue (21): 154-157.doi: 10.7506/spkx1002-6630-201321032

• 生物工程 • 上一篇    下一篇

液芯微囊发酵剂连续接种稳定性分析

卢 俭1,2,王 英3,周剑忠3,李 伟1,董明盛1,*   

  1. 1.南京农业大学食品科技学院,江苏 南京 210095;2.南京卫岗乳业有限公司,江苏 南京 210095;
    3.江苏省农业科学院农产品加工研究所,江苏 南京 210014
  • 收稿日期:2013-04-28 修回日期:2013-10-12 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 董明盛 E-mail:dongms@njau.edu.cn
  • 基金资助:

    国家“863”计划项目(2011AA100903;2013BAD18B01-4);国家自然科学青年基金项目(31201422);
    江苏省自然科学基金项目(BK2011651);教育部博士点基金项目(新教师类)(20110097120028);
    农业科技成果转化资金项目(2012GB23600639);江苏高校优势学科建设工程项目(PAPD)

Studies on the Stability of Liquid-core Encapsulation Starter for Continuous Inoculation in Milk

LU Jian1,2,WANG Ying3,ZHOU Jian-zhong3,LI Wei1,DONG Ming-sheng1,*   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Nanjing Weigang Dairy
    Co. Ltd., Nanjing 210095, China;3. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences,
    Nanjing 210014, China
  • Received:2013-04-28 Revised:2013-10-12 Online:2013-11-15 Published:2013-10-28
  • Contact: DONG Ming-sheng E-mail:dongms@njau.edu.cn
  • Supported by:

    ;A Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions

摘要:

为使液芯微胶囊作为酸奶发酵剂得到较好应用,对连续接种过程中的牛奶中菌体密度、发酵时间、胶囊强度和破损率、牛奶的稀释率以及发酵牛奶的感官评定进行研究。结果显示:随着连续接种时间的延长,牛奶中菌体密度、胶囊强度、稀释率和感官评定总分呈下降趋势,胶囊破损率提高,接种牛奶的发酵时间在延长。结合实际酸奶工业生产,液芯胶囊的连续接种使用期限为24d。

关键词: 液芯微胶囊, 连续接种, 稳定性

Abstract:

In this study, we investigated the application of liquid-core starter microcapsules in yogurt. Cell density,
fermentation time, the strength and rupture of liquid-core microcapsules, milk dilution and sensory evaluation of
fermented milk were studied during continuous inoculation of milk. The results showed that as the continuous inoculation
time was prolonged, cell density, the strength of liquid-core microcapsules, the dilution ratio of milk and sensory
evaluation scores of ferment milk were decreased; the breakage rate of microcapsules was increased and the fermentation
time of milk was prolonged. In industrial yogurt production, the continuous inoculation time of liquid-core microcapsules
should be 24 days.

Key words: liquid-core microcapsules, continuous inoculation, stability

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