保鲜菌种发酵酸乳工艺与品质研究

摘要

应用保鲜菌种（HOLDBACTM—YM-C）生产能够控制霉菌和酵母菌生长的新型生物防腐功能的发酵酸乳。通过研究保鲜菌种接种量、酸乳发酵剂量、发酵温度和蔗糖添加量四因素三水平正交试验，以发酵参数、感官评价、pH值变化、活菌数量、质构特征为产品指标获确定生产工艺为：保鲜菌种接种量10DCU／100L、酸乳发酵剂量7．5DCU／100L、发酵温度37℃和添加8％蔗糖，该酸乳同时具有很好的抑菌作用。%The protective culture （HOLDBACTM - YM - C） was applied in the making of a new yoghurt brand that features inhibitory function for yeast and mould growth control. Using the orthogonal test on the inoculations of protective culture and yoghurt starter culture, fermentation temperature and sugar adding amounts, we have deter- mined the best fermentation condition. The best fermentation parameter combinations, based on the evaluation of fer- mentation parameters, change of pH value, number of viable lactic acid bacteria, and texture characters during the storage, were： protective culture 10DCU/100L, yoghurt starter culture 7. 5DCU/100L, fermentation temperature 37℃ , sugar adding 8% , and yoghurt had very good antimierobial property.