| 唐诗宇.发酵稀奶油工艺优化及脂肪酸组成分析[J].中国油脂,2021,46(4):128~132.[TANG Shiyu.Optimization of fermentation of cream and its fatty acid composition[J].China Oils and Fats,2021,46(4):128~132.] |
| 发酵稀奶油工艺优化及脂肪酸组成分析 |
| Optimization of fermentation of cream and its fatty acid composition |
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| DOI： |
| 中文关键词: 发酵 稀奶油 工艺优化 脂肪酸 |
| 英文关键词:fermentation cream process optimization fatty acid |
| 基金项目:四川省重点研发项目（2018NZ0033） |
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| 摘要点击次数: 1277 |
| 全文下载次数: 489 |
| 中文摘要: |
| 采用乳酸乳球菌乳脂亚种、干酪乳杆菌、植物乳杆菌植物亚种混合发酵稀奶油，以模糊数学感官评分和酸度为指标，通过单因素试验和正交试验优化发酵工艺，同时分析稀奶油发酵前后常规理化指标和乳酸菌数，利用气相色谱-质谱联用仪分析稀奶油发酵前后脂肪酸组成的变化。结果表明：稀奶油最佳发酵条件为发酵温度35 ℃、发酵时间10 h、接种量3%、菌种比例为乳酸乳球菌乳脂亚种与干酪乳杆菌、植物乳杆菌植物亚种菌液体积比1∶ 1.5∶ 0.5，所制备的发酵稀奶油感官品质较好，蛋白质含量1.36%、脂肪含量36.54%、pH 4.57、酸度67.05 °T、乳酸菌数2.7×108 CFU/mL；稀奶油发酵前后脂肪酸组成种类不变，共检测出18种脂肪酸，主要以肉豆蔻酸、棕榈酸、硬脂酸和油酸为主，发酵后己酸、辛酸、癸酸含量增加，从而使发酵稀奶油香气更浓郁。 |
| 英文摘要: |
| The cream was fermented by the mixture of Lactococcus lactis subsp. cremoris, Lactobacillus casei and Lactobacillus plantarum subsp. plantarum. Using fuzzy mathematics sensory score and acidity as indicators, the fermentation process was optimized through single factor experiment and orthogonal experiment, and the physicochemical indexes and the number of lactic acid bacteria of cream before and after fermentation were analyzed. Moreover, the changes of fatty acid composition were analyzed by gas chromatography-mass spectrometry. The results showed that the best fermentation conditions of cream were obtained as follows: fermentation temperature 35 ℃, fermentation time 10 h, inoculation volume 3%, strain volume ratio of Lactococcus lactis subsp. cremoris to Lactobacillus casei to Lactobacillus plantarum subsp. plantarum 1∶ 1.5∶ 0.5. The fermented cream prepared had better sensory quality,and its protein content, fat content, pH, acidity and lactic acid bacteria number were 1.36%, 36.54%, 457, 67.05 °T and 2.7×108 CFU/mL respectively. The fatty acid composition of cream before and after fermentation unchanged, and a total of 18 fatty acids were detected, mainly myristic acid, palmitic acid, stearic acid and oleic acid. The contents of capric acid, caproic acid and caprylic acid in the fermented cream increased to provide more aroma. |
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