双歧杆菌与乳酸克鲁维酵母共发酵对酸奶品质及风味的影响

为了探讨改变乳酸克鲁维酵母添加量与双歧杆菌共发酵对酸奶的理化性质、感官品质、质构及挥发性风味成分的影响,测定和分析了后熟24 h后酸奶的滴定酸度、持水力、pH、感官得分和质构特性,并对后熟酸奶中挥发性物质进行了鉴定。结果表明:添加2.0%~3.0%乳酸克鲁维酵母能促进乳酸菌产酸,提高酸奶的保水力,改善质构和感官特性。添加乳酸克鲁维酵母的酸奶中检出的醇类、酯类及烃类物质的个数高于不添加酵母的酸奶,且醇类和酯类的相对百分含量要高于不添加酵母的酸奶。当乳酸克鲁维酵母添加量为2.0%,与双歧杆菌制备的共发酵酸奶的感官、产酸能力、质构及风味最好。

Effect of Bifidobacterium and Kluyveromyces lactis co-fermentatation on the quality and flavor of yogurt

The study was to investigate the physical and chemical properties,sensory quality,texture characteristics and volatile flavor compounds of yogurt prepared by using Bifidobacterium and different levels of Kluyveromyces lactis. The titration acidity,water holding capacity,pH,sensory score and texture characteristics of yogurt were measured and analyzed,and volatile components of yoghurt were determined after ripening for 24 hours. The results showed that the addition of Kluyveromyces lactis at 2.0%~3.0% could promote lactobacillus to produce acid,improve water holding capacity of yogurt,reduce pH value,enhance the texture quality and sensory characteristics. The number of alcohols,esters and hydrocarbons in the yogurt with Kluyveromyces lactis was greater than that of yogurt without yeast,and the relative percentage of alcohols and esters was much higher than that of yogurt without yeast. When 2.0% of Kluyveromyces lactis was added,co-fermentatation yogurt showed the optimal sensory properties,acidic ability,texture characteristics and flavor.