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。

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.

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)