食品工业科技2018，Vol.39Issue(2)：98-101,107,5.DOI:10.13386/j.issn1002-0306.2018.02.019
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
Effect of Bifidobacterium and Kluyveromyces lactis co-fermentatation on the quality and flavor of yogurt
摘要
Abstract
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 Klu~eromyces 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.关键词
乳酸克鲁维酵母/双歧杆菌/共发酵酸奶/品质/风味物质Key words
Kluyveromyces lactis/bifidobacterium/co-fermented yoghurt/quality/flavor分类
轻工纺织引用本文复制引用
贡佳欣,李思宁,唐善虎..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[J].食品工业科技,2018,39(2):98-101,107,5.基金项目
“十二五”科技支撑计划项目(2015BAD29B02) （2015BAD29B02）
四川省成果转化示范项目(2017CC0024). （2017CC0024）
