益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响

doi:10.3864/j.issn.0578-1752.2013.03.016

Abstract

Abstract: 【目的】评价益生菌Lactobacillus casei Zhang（L. casei Zhang）货架期内活菌数的变化及其对发酵乳物理特性和挥发性风味物质的影响。【方法】将2株 Streptococcus thermophilus（S. thermophilus）分别与益生菌L. casei Zhang复配发酵，发酵结束（pH 4.5）于4℃冷藏28 d，并对发酵乳各指标进行测定。【结果】4℃贮藏28 d时，发酵乳中益生菌L. casei Zhang活菌数没有显著性变化（P＜0.05），且数量保持在108CFU/g以上；益生菌L. casei Zhang与S. thermophilus复配发酵有利于提高3-羟基-2-丁酮和己酸等挥发性风味物质的含量，同时短期贮藏过程中（1—7 d）可赋予产品较高的黏度、硬度、脆度、胶性和耐嚼性，随着贮藏时间的延长其对产品物理特性的影响随发酵用S. thermophilus菌株的不同而呈现不同的变化。【结论】4℃贮藏28 d过程中，益生菌L. casei Zhang具有非常好的稳定性，同时其与S. thermophilus复配发酵可赋予产品较好的质构和风味。

Key words: probiotic Lactobacillus casei Zhang , Streptococcus thermophilus , fermented milk , texture profile analysis , volatile compounds

QI Mu-Ge-Su-Du, GUO Zhuang, WANG Ji-Cheng, MENG He-Bi-Li-Ge, ZHANG He-Ping. 益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响[J].Scientia Agricultura Sinica, 2013, 46(3): 595-605.

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