茯苓酸奶制作最佳工艺的优化探索.pdfVIP

安徽农业科学,Journal of Anhui Agri .Sci .2008 ,36( 19) :8297 - 8300 责任编辑 庆瑢 责任校对 卢瑶 茯苓酸奶制作最佳工艺的优化探索 程水明, 施晓燕, 徐春 ( 黄冈师范学院生命科学与工程学院, 湖北黄冈438000) 摘要 [ 目的] 优化茯苓酸奶的制作工艺。[ 方法] 在单 因素试验的基础上进行正交试 验, 探讨茯苓多糖 液体发酵条件, 确定茯苓 酸奶制 作 的最佳工艺。[ 结果] 茯苓多糖 最佳液体发酵条件为:26 ℃, 150 r/ min , 培养基初始pH 值5 .6 , 接种6 % 的菌龄为2 d 的茯苓菌, 摇瓶振 荡 培养7 d , 发酵液中茯苓多糖含量为6 .91 mg/ ml 。各 因素对茯苓酸奶发酵质量的影响 由大到小依次为: 混合液( 奶粉 、发酵液、水) 的构成 质量 发酵温度 接种量 糖浓度 。[ 结论] 茯苓乳酸制作的最佳工艺为: 奶粉 ∶发酵液∶水= 1 ∶1 ∶7 , 混合发酵剂( 嗜 热链球菌 ∶保加利亚 菌= 1 ∶1) 接种量6 % , 糖 浓度6 % , 发酵温度40 ℃, 发酵6 h 后后熟12 ～24 h , 制取的酸奶品质最好, 兼具茯苓发酵液的香味与酸奶的风味。 关键词 茯苓多糖; 液体发酵; 乳酸发酵; 酸奶 中图分类号 TS252 .41 文献标识码 A 文章编号 0517 - 6611(2008) 19 - 08297 - 04 Expl oration on Opti mization of the Technology of Making Pori a cocos Yoghurt CHENG Shui- ming et al ( College of Life Science and Engineering ,Huanggang Nor mal University ,Huanggang ,Hubei 438000) Abstract [ Obj ective] This study ai med to opti mize the technology for making Pori a cocos yoghurt . [ Method] Based no the si ngle factor test the orthogo- nal test was conducted to discuss the condition of fluid fermentation of P . cocos polysaccharides and confir mthe opti mumtechnology for maki ng P . cocos yoghurt . [ Result] The opti mumconditions for li quid fer mentation of P . cocos polysaccharides were : 150 rpm,26 ℃,initial pH5 .5 in medium,inoculating 6 % P . cocos strai n at 2 d age ,shake culture for 7 d and the content in fermentation liquid of about 6 .91 mg/ ml .The effect of eachfactor on the fer menta- tion quality of P . cocos yoghurt in order was mixed liquid ( milk ∶fer mentation liquid ∶water) fer mentation temperature inoculation amount sugar concn . [ Conclusion] The opti mumtechnology for making Pori a cocos yoghurt was as follows ∶milk ∶fermentation liqui d ∶water = 1 ∶1 ∶7 ,i noculation amount of mixed fer ment