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[摘要]
对6组保鲜乳酸菌(RP80、RP81、RP82、YM-C、GP100、GP101)进行了以下几个方面的研究:在搅拌型酸乳发酵过程中对发酵剂产酸能力的影响、终止发酵后,4 ℃后熟24 h对酸乳感官品质的影响、贮藏过程中对酸乳后酸的影响以及对酵母菌和霉菌的抑制作用。结果表明:这6组保鲜乳酸菌均对发酵剂的产酸能力没有影响;接入保鲜菌RP82的酸乳4 ℃后熟24 h的感官评分最高,后酸变化趋势与对照组保持一致,无不良后味;6组保鲜菌在试验接种量下均对酵母菌和霉菌有抑制作用,其中RP80对酵母菌的抑制效果较好,YM-C对霉菌的抑制效果较好。
[Key word]
[Abstract]
Effects of preservative lactic acid bacteria on sensory quality of stirred yoghurt at 4 ℃ after 24 h storage, thorner in storage process and inhibition of yeasts and moulds were investigated. The results showed that the selection of six test preservative lactic acid bacteria (RP80, RP81, RP82, YM-C, GP100 and GP101) did not affect the acid yield ability of the starter. Preservative bacteria RP82 showed the highest score in sensory evaluation. In addition, the thorner change trend of RP82 was consistent with control group in storage process. The yogurt added with RP82 showed no bad taste. All the tested preservative lactic acid bacteria exhibited inhibitory effect on yeasts and molds under the experiment conditions. Compared with other strains, RP80 exhibited better inhibitory effect on yeasts and YM-C exhibited better inhibitory effect on molds under the experiment conditions.
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