市售酸奶与传统酸奶传代发酵性能的比较研究

Comparative study on continuous subculture performance of market yogurt and traditional yogurt

中文关键词:  传统酸奶  传代发酵  酸奶品质

英文关键词:traditional yogurt  market yogurt  continuous subculture  quality of yogurt

中文摘要:

      目的 比较研究市售酸奶与传统酸奶传代发酵性能。方法 将新疆南疆农民自制传统酸奶与当地市售酸奶在13%的脱脂乳中连续传代发酵10次。对发酵过程中的乳酸菌菌落数和理化指标进行检测, 并对其凝乳状态、品质滋味进行分析评价。结果 传代发酵10次后, 市售酸奶和传统酸奶的乳酸菌菌落数、持水力、总酸度值均显著增加, pH降低, 传统酸奶较市售酸奶总酸度高16.33 °T, 持水力高7.67%, 但整体感官评分较低。结论 2种酸奶中的乳酸菌群在传代过程中没有出现衰退现象, 传统酸奶随着传代次数的增加, 凝乳品质提升, 但由于酸度较高, 可接受程度较低。

英文摘要:

      Objective To compare the continuous subculture performance of market yogurt and traditional yogurt. Methods Market yogurt and traditional yogurt in Southern Xinjiang were fermented in 13% skim milk for 10 consecutive generations. The number of lactic acid bacteria colonies and physical and chemical indexes of yogurt were tested, and the curd state, quality and taste were evaluated. Results After 10 times of subfermentation, the total number of lactic acid bacteria colonies, water holding capacity and total acidity value of commercial market yogurt and traditional yogurt increased significantly, the pH decreased, the total acidity of traditional yogurt was 16.33 °T higher than that of market yogurt, the water holding capacity was 7.67% higher, but the overall sensory score was lower. Conclusion The lactobacillus in the 2 kinds of yoghurts do not decline during the process of transmission, and the curd state quality of the traditional yoghurt are improved with the increase of times, however, due to the higher acidity, the acceptability is lower.