微囊化纯培养发酵剂发酵奶与藏灵菇奶的比较研究

利用从藏灵菇中分离出的优势菌,进行混合发酵,比较了这种纯培养菌种发酵的酸奶与藏灵菇发酵奶在感官、主要风味成分以及优势菌株数量的差异。HPLC检测结果表明,这2种发酵奶的乳酸产量分别为7.62 g/L和7.85 g/L,无显著差异;GC检测结果表明,微囊化纯培养发酵剂发酵奶中丁二酮的含量明显高于传统藏灵菇奶;GC-MS检测结果表明,2种发酵奶中挥发性风味成分有90%相同;感官评定表明微囊化纯培养发酵剂发酵奶的可接受程度显著高于藏灵菇奶。表明,微囊化纯培养发酵剂发酵奶既保持了藏灵菇奶原有的特征,又在风味上得到了进一步的提高,表明微囊化纯培养发酵剂可以替代藏灵菇进行这类发酵奶的规模化生产。

Study on Fermented Milk Using Mixed Microcapsule Pure Cultures Compared with Tibetan kefir

Fermented milk using mixed microcapsule pure cultures compared with traditional Tibetan Kefir on sensory elaluation, flavour and preponderant microbial counts. According to the results of HPLC, the content of lactic acid of the two was close 7.62 g/L and 7.85 g/L respectively. The results of GC showed that the content of diacetyl in the fermented milk using mixed microcapsule starter was clearly higher than that in traditional fermented milk. The results of GC-MS showed that volatile flavor substances of the two had a 90% similarity. The results of sensory elaluation showed the fermented milk using mixed microcapsule pure cultures was more acceptant than the traditional fermented milk. In conclusion, mixed microcapsule cultures makes fermented milk retaining the flavor of traditional Tibetan kefir and will be a novel and valuable pure cultures.