文献类型：期刊文献

中文题名：发酵剂的筛选及其对搅拌型酸奶理化特性的影响

英文题名：Effects of different starter culture blends on sensory, physico-chemical properties of stirred yoghurt

作者：冯大伟[1];周家春[1];黄龙[2]

机构：[1]华东理工大学食品科学与工程系,上海200237;[2]帝斯曼(中国)有限公司食品创新中心,上海210203

年份：2010

卷号：38

期号：3

起止页码：22

中文期刊名：中国乳品工业

外文期刊名：China Dairy Industry

收录：CSTPCD;;北大核心:【北大核心2008】；

语种：中文

中文关键词：发酵剂;酸奶;货架期;后酸化;质构

外文关键词：Starter culture; Yoghurt; Shelf life; Post-acidification; Texture

摘要：通过调查单菌株发酵特性、球菌/杆菌比例的选择、菌株复配后的性能,得到了4组优化的发酵剂配方。在不添加任何增稠剂的条件下,其发酵的酸奶在28d货架期内质构、后酸化程度表现优异且稳定。此外,为了预测酸奶货架期后酸化程度的强弱,比较了15组28d储存期实验与加速实验中所得的pH值及其变化趋势。结果表明,加速试验中趋于定值时的pH值可以作为判断后酸化程度强弱的先行指标。
The fermentation performance both of single strain and strain blends with different ratios of Streptococcus thermophilus to LactobaciUus bulgaricus in milk were investigated. 4 optimum compositions of strain blends were selected accordingly. The low level of post-acidification and improved texture of stabilizer-free yoghurt were found during the shelf life of 28 d by using these 4 selected culture blends. The strains with low acidification level were selected by Accelerated Shelf Life Testing as well. The storage temperature of yoghurt was set to be 43 ℃ as same as the fermentation temperature and the pH of sample was observed till the pH approached a constant value. This method was proved to be more effective and efficient for forecasting the post-acidification level during shelf life compared with conventional evaluation test.