作　　者： ; ; ; ; ; ;

机构地区： 内蒙古农业大学食品科学与工程学院乳品生物技术与工程教育部重点实验室

出　　处： 《中国乳品工业》 2005年第10期9-13,共5页

摘　　要： 对新疆不同地区的28个家庭自然发酵的酸马奶的化学成分及微生物组成进行了分析。结果如下:脂肪质量浓度平均为(1.87±0.33)g/100mL,蛋白质质量浓度平均为(2.07±0.29)g/100mL,乳糖质量浓度平均为(2.69±0.63)g/100mL,灰分质量浓度平均为(0.28±0.05)g/100mL,钙质量浓度平均为(72.25±13.46)mg/100mL,磷质量浓度平均为(52.23±11.35)mg/100mL。pH值平均为3.89±0.27,酸度平均为(106.57±43.21)oT,乳酸质量浓度平均为(9.10±3.56)g/L,乙酸质量浓度平均为(1.18±0.50)g/L,柠檬酸质量浓度平均为(0.06±0.06)g/L,乙醇质量浓度平均为(14.52±3.79)g/L。28个酸马奶样品中25个乳酸菌数在(1.07￣9.70)×107mL-1之间,1个样品的乳酸菌数为1.38×108mL-1,2个样品的乳酸菌数为2.06×106mL-1和7.50×106mL-1;4个样品的酵母菌数在(3.12￣9.05)×104mL-1之间,14个样品酵母菌数在(1.60￣9.00)×105mL-1之间,10个样品的酵母菌数在(1.04￣2.72)×106mL-1之间。酸马奶中乳酸菌数要较酵母菌数高一个对数级。 Abstract The chemical composition and microorganism flora of the 28 samples of traditionally home-made koumiss from different areas in Xingkiang were analyzed. The analytical results indicate that the mean value of fat, protein, lactose, ash, calcium, phosphorus contents of 28 samples are 1.87 ±0.33 g/100mL, 2,07±0.29 g/100mL, 2,69±0.63 g/100mL, 0.28±0.05 g/100mL, 72.25±13.46 mg/100mL, 52.23±11. 35 mg/100mL respectively, pH averaged at 3.89±0.27; acidity aligned at 106.57±43.21°T; lactic acid leveled at 9.10±3.56 g/L, acetic acid 1.184±0.50 g/L, citric acid 0.06±0.06 g/L; and ethanol 14.52±3.79 g/L. The counts of lactic bacteria in 25 out of 28 samples of the koumiss are between 1.07×10^7 and 9.70×10^7 cfu/mL.;1 sample counted 1.38×10^8 cfu/mL;2 samples are 2.06×10^6 and 7.50×10^6 cfu/mL respectively. Yeast counts in 4 samples are between 3.12×10^4 and 9.05×10^4 cfu/mL.;14 samples have a varied yeast counts ranging between 1.60×10^5 and 9.00× 10^5 cfu/mL.;10 samples between 1.04×10^6 and 2.72×10^6 cfu/mL. Generally, in these koumiss samples, the counts of the lactic bacteria is higher than those of the yeast by one logarithm.

关 键 词： 酸马奶 化学成分 微生物组成

领　　域： [轻工技术与工程] [轻工技术与工程]