兰州百合发酵活性双歧酸奶的工艺研究

本文研究了以兰州鲜百合鳞片、鲜牛奶为主要原料,添加蔗糖、低聚果糖、低聚异麦芽糖等辅料,利用双歧杆菌、保加利亚乳杆菌和嗜热链球菌为混合发酵剂,生产活性百合双歧酸奶的加工工艺,对百合浆料液化工艺条件等进行了探讨。试验结果表明,活性百合双歧酸奶的最佳发酵条件为双歧杆菌:保加利亚乳杆菌:嗜热链球菌=2:1:1,工作发酵剂接种量为3%,发酵温度为39±1℃,发酵时间约6～8 h。     

乳双歧杆菌Probio-M8和副干酪乳杆菌PC-01对发酵乳微流变学特性及稳定性的影响

为分析添加益生菌乳双歧杆菌Probio-M8和副干酪乳杆菌PC-01对发酵乳微流变特性和稳定性的影响.以基础发酵剂为对照,分别添加乳双歧杆菌Probio-M8和/或副干酪乳杆菌PC-01,与基础发酵剂复配进行发酵,采用多频扩散波谱法(MS-DWS)分析发酵乳发酵过程中的微流变特性,并测定发酵过程和贮藏期间的滴定酸度、p...     

活性百合双歧酸奶的加工工艺研究

研究了以百合、鲜牛奶为主要原料 ,添加蔗糖、低聚果糖、低聚异麦芽糖等辅料 ,利用双歧杆菌、保加利亚乳杆菌和嗜热链球菌为混合发酵剂 ,生产活性百合双歧酸奶的加工工艺 ,并对百合浆料液化和脱苦工艺条件等进行了探讨。试验结果表明 ,活性百合双歧酸奶的发酵条件为 ,接入菌种比例 :双歧杆菌∶保加利亚乳杆菌∶嗜热链球菌 =2∶1∶1,工作发酵剂接种量为 3 % ,发酵温度为 3 9± 1℃ ,发酵时间约 6～ 8h。     

利用富硒菌体制备富硒酸乳

以Lyofast LH 13瑞士乳杆菌和Lyofast LB 8保加利亚乳杆菌为原料菌,研究复合菌体富硒条件。在单因素试验基础上,利用响应面得出,最优富硒条件为:Lyofast LH 13瑞士乳杆菌和Lyofast LB 8保加利亚乳杆菌接种复合比例1∶1,加硒质量浓度10μg/mL,接种量5%,复合菌体培养后25 h后加入硒溶液,培养时间60 h。在该最优条件下,复合菌体含硒量554μg/g。硒转化率为55.4%。利用富硒的复合菌种发酵剂发酵的酸乳在贮藏期内有机硒含量达27.7μg/kg,具有较高的硒含量,且在贮藏期中,各项理化指标均处于较优水平。     

关于新型酸奶发酵工艺的探讨

正通过查阅文献,找到3种发酵酸奶的发酵剂,分别为塞里木发酵剂、西藏灵菇、青春双歧杆菌和干酪乳杆菌的联合发酵剂。本文将介绍3种发酵剂酸奶的特点,并进行对比,表达一些个人对酸奶发酵和发酵工艺的看法。酸奶发酵酸奶是一种用鲜奶作为原料,经过预热、均质、杀菌、     

双歧杆菌酸奶制造的中间试验

应用筛选获得的双歧杆菌耐氧菌株发酵制造酸牛奶的工艺进行了中间试验。结果表明:采用双歧杆菌耐氧菌株进行有氧奶质发酵制造酸牛奶是完全可行的。适当添加一些生长促进物质,可使发酵剂制备时间减少到8小时以内。采用由双歧杆菌和其它辅助菌混合而成的组合发酵剂制造酸奶,发酵周期可缩短到5小时;此种酸奶在保质期内双歧杆菌活菌数含量能保持在10~7个/g以上。应用此工艺,只需采用普通酸奶的生产设备即可进行双歧杆菌酸奶的制造。     

富硒发酵香肠的工艺研究

在普通发酵香肠的基础上添加富硒活性乳酸菌发酵剂,通过改进发酵香肠生产工艺,研究开发功能性富硒发酵肉制品。通过活性乳酸菌的生物转化,使其富集成有机硒,再把富硒活性乳酸菌发酵剂加工制成富硒功能性香肠。通过对不同菌种的富硒试验和富硒发酵剂配方及工艺的研究,得出最佳发酵剂的配方：硒添加量为10μg/ml的乳酸片球菌发酵剂,在38℃的恒温箱培养36h,发酵剂的硒转化率为96.14%。富硒发酵香肠的配方与工艺：富硒发酵剂接种量为1%,灌装的富硒香肠在37℃条件下发酵36h,经烘干、蒸煮等工艺,硒的转化率为100%,此时富硒发酵香肠的硒含量达到100μg/kg,产品具有较高的硒含量和较好的品质。     

发酵牛肉香肠生产工艺优化

以干酪乳杆菌(Lactobacillus casei)和木糖葡萄球菌(Lactobacillus casei)为发酵牛肉香肠的混合发酵剂。通过正交试验,对发酵牛肉香肠的生产工艺进行优化。结果表明:添加干酪乳杆菌和木糖葡萄球菌发酵剂,并采用缓慢发酵法,可加工出质地口感适中、风味柔和、适应我国消费习惯的产品类型;确定最佳发酵条件为发酵时间16h、pH5.0、发酵温度30℃、菌种接种量107CFU/g、相对湿度85%、菌种混合配比(G:M)3:1。     

富硒乳酸菌对复合果蔬汁品质的影响

为开拓富硒食品新途径,增加硒的摄入量,该文比较3种不同发酵工艺（自然发酵、接种植物乳杆菌发酵和接种富硒植物乳杆菌发酵）对复合果蔬汁中乳酸菌菌落总数、理化特性、有机酸、多酚类物质及体外抗氧化能力的影响。结果表明,接种富硒植物乳杆菌可使发酵后的复合果蔬汁具有最高的乳酸菌菌落总数[8.28 lg（CFU/mL）]和总酸（20.45 g/L）、乳酸（16.82 g/L）、总黄酮（0.35 g/L）、总多酚（10.92 g/L）含量。与自然发酵相比,接种发酵,尤其是接种富硒植物乳杆菌发酵,可提高复合果蔬汁的体外抗氧化活性。此外,接种富硒植物乳杆菌的复合果蔬汁中硒含量可达20.97μg/mL。     

瑞士乳杆菌TUST005发酵干酪乳清产物的工艺条件优化

以瑞士乳杆菌TUST005、干酪乳清为原料,在单因素实验基础上,采用四因素三水平的正交实验方法研究了不同的接种量、培养时间、培养温度和初始pH值对游离氨基酸质量浓度的影响。结果表明,瑞士乳杆菌TUST005制备发酵干酪乳清的最佳工艺条件:新鲜干酪乳清经灭菌后,接种3%(体积分数)的发酵剂,培养时间为30 h,发酵液初始pH值为6.5,36℃静止培养,游离氨基酸的质量浓度为1.74μg/mL。     

乳酸菌富硒及产胞外多糖条件的研究

试验以实验室保藏的6株乳酸菌为研究对象,筛选出最佳试验条件下富硒率和产胞外多糖含量最优的菌株,以期为生产富硒调味品提供一定的理论依据.通过测定其生长曲线确定各菌的加硒时间,对比6株乳酸菌在不同亚硒酸钠质量浓度下的颜色变化、富硒率变化和胞外多糖含量变化,选定鼠李糖乳杆菌作为最佳试验菌株;通过测定鼠李糖乳杆菌在不同培养时间...     

藜麦酸奶混菌发酵工艺优化及品质与风味评价

本研究以膨化藜麦粉、牛奶为原料,选取嗜热链球菌6063、保加利亚乳杆菌6064、动物双歧杆菌B15混合发酵藜麦牛奶,在单因素实验基础上采用正交试验对发酵工艺进行优化,并探究膨化藜麦粉的添加对酸奶品质及风味的影响。结果表明,三种益生菌发酵藜麦酸奶的最佳菌种配比为嗜热链球菌:保加利亚乳杆菌:动物双歧杆菌=2:1:2,最佳工艺为接菌量2%（v/v）,藜麦添加量5%（w/v）,发酵温度41 ℃。在此条件下,藜麦酸奶风味良好,乳酸菌总活菌数达到109 CFU/mL。从发酵开始至贮藏21 d结束,藜麦酸奶可滴定酸度始终高于纯酸奶,乳酸菌总活菌数低于纯酸奶。藜麦酸奶成品的蛋白质、多酚及黄酮含量分别比纯酸奶提高了88.67%、166.67%、284.62%。乳酸、甲酸、乙酸、丙酮酸含量分别为5.80、1.42、0.11、0.01 mg/g。利用气相色谱-质谱联用仪（GC-MS）进行风味分析,藜麦酸奶中共检出74种挥发性风味物质,与纯酸奶相比,新产生30种挥发性风味物质。研究结果将为藜麦酸奶新产品的开发提供工艺依据,进一步促进藜麦的应用与开发。     

An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based Substrates

Supplementation of milk and oat hydrolysate containing medium with Jerusalem artichoke concentrate (JAC) and subsequent fermentation with probiotic dairy starters resulted in substantial stimulation of probiotics Bifidobacterium lactis and Lactobacillus acidophilus as well as yogurt starter culture Lactobacillus bulgaricus development and acidification rate. The strain-specific responses of the general yogurt cultures, as well as probiotics to the addition of JAC, should be considered to achieve optimal composition of probiotic strains and conformable fermentation conditions. JAC is suggested to be perspective prebiotic additive for fermented synbiotic milks or oat-hydrolysate-based products.     

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

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。     

Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurt

The effect of four inoculation levels of Lactobacillus casei Zhang (0.001, 0.01, 0.1 and 1.0 g/100 g) on the fermentation characteristics of set-style yogurt, and the changes in viable counts of lactic acid bacteria, pH value, syneresis, apparent viscosity, sugar and organic acid contents were determined during fermentation and storage over 21 days. The presence of 0.001 to 0.01 g/100 g L. casei Zhang did not affect the growth of the yogurt strains, and the yogurt inoculated with 0.00 1 g/100 g of L. casei Zhang had the highest apparent viscosity among the samples. However, a high inoculated level of L. casei Zhang (1.0 g/100 g) resulted in yogurts with inferior quality.     

麦胚乳酸菌发酵饮品的工艺优化及品质分析

以麦胚为原料,利用复合乳酸菌发酵研制麦胚乳酸菌发酵饮品。以离心沉淀率为评价指标,优化稳定剂含量;采用单因素试验及正交试验,优化麦胚乳酸菌发酵饮品工艺条件,并测定其理化指标。结果表明,最佳稳定剂为羟丙基二淀粉磷酸酯0.5%、琼脂0.2%;最佳发酵工艺条件为嗜热链球菌（Streptococcus thermophiles）、保加利亚乳杆菌（Lactobacillus bulgaricus）、乳双歧杆菌（Bifidobacterium lactis）、鼠李糖乳杆菌（Lactobacillus rhamnosus）、植物乳杆菌（Lactobacillus plantarum）、嗜酸乳杆菌（Lactobacillus acidophilus）、干酪乳杆菌（Lactobacillus casei）按照配比1∶1∶1∶1∶1∶1∶1制备发酵剂,接种量0.03%,发酵时间24 h,发酵温度 42 ℃。在此最佳条件下,麦胚乳酸菌发酵饮品为乳酪色,质地黏稠,口感细腻,总蛋白3.53 g/100 g,总膳食纤维2.12 g/100 g,维生素E 1.28 mg/100 g,亚油酸669 mg/100 g,α-亚麻酸75.8 mg/100 g,乳酸活菌数2.1×109 CFU/mL。     

Production and evaluation of a probiotic yogurt using Lactobacillus casei ssp. casei

Skimmed milk was inoculated with the commercial starter and Lactobacillus casei ssp. casei. pH changes, viable counts, and organoleptic properties of the produced control and probiotic yogurts were analysed. The pH decrease during the fermentation period was faster in the milk inoculated with L. casei plus starter. The growth of both starters in probiotic yogurt was significantly lower than their growth in control yogurt during the fermentation period. The viable count of the probiotic bacterium remained higher than the standard limit for probiotic products. There was no significant difference between the organoleptic properties of the control and the probiotic yogurts.     

Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei

This study used Lactobacillus casei 334e, an erythromycin-resistant derivative of ATCC 334, as a model to evaluate viability and acid resistance of probiotic L. casei in low-fat Cheddar cheese and yogurt. Cheese and yogurt were made by standard methods and the probiotic L. casei adjunct was added at approximately 10(7) CFU/g with the starter cultures. Low-fat cheese and yogurt samples were stored at 8 and 2 degrees C, respectively, and numbers of the L. casei adjunct were periodically determined by plating on MRS agar that contained 5 microg/mL of erythromycin. L. casei 334e counts in cheese and yogurt remained at 10(7) CFU/g over 3 mo and 3 wk, respectively, indicating good survival in both products. Acid challenge studies in 8.7 mM phosphoric acid (pH 2) at 37 degrees C showed numbers of L. casei 334e in yogurt dropped from 10(7) CFU/g to less than 10(1) CFU/g after 30 min, while counts in cheese samples dropped from 10(7) CFU/g to about 10(5) after 30 min, and remained near 10(4) CFU/g after 120 min. As a whole, these data showed that low-fat Cheddar cheese is a viable delivery food for probiotic L. casei because it allowed for good survival during storage and helped protect cells against the very low pH that will be encountered during stomach transit.     

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as an adjunct starter on the quality and storage of yak yogurt. A total of 36 main volatile flavor substances were detected in all samples. In particular, more aldehydes, esters, and alcohols were detected in yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 (including Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). The rheological results showed that the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 had higher apparent viscosity and lower tan δ value compared with compared with traditional yak yogurt, yak yogurt with only L. fermentum HY01, and cow yogurt with L. fermentum HY01 and starter MY105. Meanwhile, the conjugated linoleic acid in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was significantly higher than those in the HY01 group or the yogurt starter group alone. After 28 d of storage at 4°C, the number of HY01 in the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter was still higher than 10⁷ cfu/mL, its acidity was lower than 110°T, and its syneresis was the lowest. The results indicated that L. fermentum HY01 could improve the flavor, texture, and storage properties of yak yogurt.     

EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES

The effect of milk processing on rheological and textural properties of probiotic low‐fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.