朱晓丽,杨周洁,文安燕,秦礼康.人源Lactobacillus reuteri协同发酵薏米酸奶的品质分析[J].,2021,37(3):97-105.
人源Lactobacillus reuteri协同发酵薏米酸奶的品质分析
Quality Analysis of Semen coicis Yoghurt Fermented by Human Lactobacillus reuteri
投稿时间:2020-11-14  
DOI:10.13982/j.mfst.1673-9078.2021.3.1052
中文关键词:  薏米  酸奶  益生菌  质构  风味物质
英文关键词:adlay  yogurt  probiotics  texture  flavor substances
作者简介:朱晓丽(1994-),女,硕士研究生,研究方向:食品科学与工程 通讯作者:秦礼康(1965-),男,博士,教授,研究方向:食品加工与安全
基金项目:贵州省重点农业技术推广项目(黔财农[2017]106号);贵州省现代农业产业技术体系(特色杂粮)建设项目(黔财农[2018]81号);贵州省科技计划项目(黔科合平台人才[2018]5781号)
作者单位
朱晓丽 (1.贵州大学酿酒与食品工程学院,贵州贵阳 550025) 
杨周洁 (2.贵州大学生命科学学院,贵州贵阳 550025) 
文安燕 (1.贵州大学酿酒与食品工程学院,贵州贵阳 550025) 
秦礼康 (1.贵州大学酿酒与食品工程学院,贵州贵阳 550025) 
AuthorInstitution
ZHU Xiao-li (1.College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China) 
YANG Zhou-jie (2.College of Life Sciences, Guizhou University, Guiyang 550025, China) 
WEN An-yan (1.College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China) 
QIN Li-kang (1.College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China) 
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中文摘要:
      以薏米和鲜奶为原料,采用Lactobacillus reuteri分别与Streptococcus thermophilus和Lactobacillus bulgaricus协同发酵制备薏米酸奶,剖析其理化指标、质构特性、滋味及挥发性风味物质。结果表明:产品中有机酸均以乳酸含量最高(11.40~18.38 mg/mL),柠檬酸和酒石酸次之,但3株菌(RTB)协同发酵薏米酸奶的咀嚼性(0.45 mj)、内聚性(0.73 Ratio)、胶黏性(0.05 N)均显著高于其他2株菌发酵的酸奶(RT、RB和TB)(p<0.05);不同产品的酸、甜、苦、鲜、咸味觉响应值均存在差异(p<0.05),且酸味差异最大,3株菌发酵酸奶的甜味和鲜味最强,苦味、涩味和酸味最弱;3株菌协同发酵薏米酸奶中检测出的总风味物质种类及含量最多,分别达82种和1331.74 ng/mL,且醇(167.69 ng/mL)、酸(467.33 ng/mL)、脂(58.09 ng/mL)、酮(597.48 ng/mL)含量均高于2株菌发酵的样品。综上,相比2株菌发酵酸奶,3株菌发酵薏米酸奶的质构特性较好、滋味适中、风味物质种类较多和含量较高,3株菌协同发酵薏米酸奶作为一种新型益生菌奶制品,具有较大的市场潜力。
英文摘要:
      Adlay and milk were used as raw materials and the adlay-yoghourt was synergistically fermented by Lactobacillus reuteri, Streptococcus thermophiles and Lactobacillus bulgaricus. Its physicochemical indexes, texture, taste properties and volatile flavor compounds were detected. Results showed that the content of lactic acid in adlay-yoghourt was the highest and ranged from 11.40~18.38 mg/mL, followed by citric and tartaric acids. However, the chewiness (0.45 mJ), cohesion (0.73 ratio) and gluing properties (0.05 N) of the yogurt (RTB) synergistically fermented by the three strains were significantly higher than that of the yogurt (RT、RB and TB) fermented by the other two strains (p<0.05). The response values of sour, sweet, salty, bitter and umami taste of different products were different (p<0.05). The biggest difference was found in sour. The yogurt synergistically fermented by three strains had the strongest sweet and umami taste, and had the weakest bitter, astringent and sour taste. The maximum 82 kinds of flavor substances were found in the yogurt synergistically fermented by three strains and their contents was 1331.74 ng/mL. The contents of alcohols (167.69 ng/mL), acids (467.33 ng/mL), acids (597.48 ng/mL), and ketones (597.48 ng/mL) of the adlay-yoghourt synergistically fermented by three bacteria were higher than that of the adlay-yoghourt synergistically fermented by two bacteria. In conclusion, the adlay-yoghourt synergistically fermented by tree bacterial showed better texture properties, moderate taste, higher kinds of volatile compounds and content than those of yogurt fermented by 2 strains. As a new type of probiotic milk product, the yogurt synergistically fermented by3 strains might have great market potential.
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