食品科学 ›› 2021, Vol. 42 ›› Issue (2): 105-113.doi: 10.7506/spkx1002-6630-20191104-025

• 生物工程 • 上一篇    下一篇

含发酵乳杆菌HY01牦牛酸奶工艺优化及主体风味成分动态解析

于素素,杨佳杰,马向阳,贾新栋,刘丽波,杜鹏,李艾黎   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2021-01-18 发布日期:2021-01-27
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0502404)

Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components

YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2021-01-18 Published:2021-01-27

摘要: 利用具有益生性能的发酵乳杆菌HY01生产牦牛酸奶,首先通过单因素试验、响应面试验优化益生菌发酵条件,观察贮藏期间产品的品质变化,并且利用电子鼻解析不同后熟时间牦牛酸奶的香气成分变化。结果表明:发酵乳杆菌HY01生产牦牛酸奶的优化工艺条件为接种量4%、40 ℃发酵6 h时感官评分89.72 分,益生菌数8.90×108 CFU/mL。在28 d贮藏期内牦牛酸奶益生菌数高于107 CFU/mL,酸度低于118 °T。贮藏0~14 d时4 项质构指标(黏性、硬度、稠度、黏聚性)、双乙酰和乙醛含量、感官评分基本保持不变,14 d后下降。此外,电子鼻传感器对香气响应值的主成分分析表明,牦牛酸奶特征香气由氮氧化物、甲基类、硫化物和醇类组成,与市售鲜牛乳制备酸奶的香气含量区别显著。可见,含发酵乳杆菌HY01的牦牛酸奶不仅具有良好的性能及风味,而且有望对肠道健康起到有益作用。

关键词: 发酵乳杆菌;牦牛酸奶;香气组分;贮藏

Abstract: The probiotic strain Lactobacillus fermentum HY01 combined with the commercial starter culture MY105 of Streptococus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus was used to produce fermented yak milk. The fermentation conditions were optimized through the combined use of one-factor-at-a-time method and response surface methodology, and the quality changes of the yogurt prepared under optimized conditions were observed during storage. The changes in aroma components at different post-ripening times were analyzed by electronic nose (EN). The results showed that the optimal process conditions were obtained as follows: HY01 inoculation amount 4%, fermentation temperature 40 ℃, and time 6 h, and the viable count of probiotics in the prepared yogurt was 8.90 × 108 CFU/mL and it scored 89.72 points in sensory evaluation. During the storage period of 28 days, the number of probiotics was maintained higher than 107 CFU/mL and the acidity lower than 118 °T. Texture properties (viscosity, hardness, consistency and cohesiveness), the contents of diacetyl and acetaldehyde and sensory score remained basically unchanged from day 0 to 14 d during storage, but decreased then. In addition, principal component analysis performed on the EN data showed that the characteristic aroma of yak yogurt was composed of nitrogen oxides, methyl compounds, sulfides and alcohols, whose contents were significantly different from those of the yogurt. Therefore, yak yogurt containing L. fermentum HY01 not only has good performance and flavor, but also is expected to be beneficial for intestinal health.

Key words: Lactobacillus fermentum; yak yogurt; flavor substances; storage

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