作　　者： ; ; ; ; (孔令会）; (邢晓阳）;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品与发酵工业》 2010年第10期191-195,共5页

摘　　要： 采用6株供试乳酸菌发酵奶油制备天然奶味香精,在所研究的供试菌种中,保加利亚乳杆菌发酵所得奶味香精的风味最佳,其他几株乳酸菌发酵所得奶味香精奶味不够浓郁,有的甚至带有酸臭味。保加利亚乳杆菌在最适底物浓度、奶油与乳清粉的质量比、接种量、发酵温度、发酵时间分别为20%、5:1、15%、37℃和20h时,所制备的奶味香精的奶味丰满,带有麦香,甜味浓郁,留香持久。此外,添加适量乳清粉能明显改善所得奶味香精的香气和滋味。 The fermentation of cream with natural milk flavor by 6 Lactobacillus strains was studied. Among the six tested srains, Lactobacillus bulgaricus was the best one and the other strains produced weak milk flavor or even acid smell. When the optimal substrate concentration was reached, the ratio of cream and whey powder, the fermentation temperature and the fermentation time were 20% , 5： 1, 15% , 37 ℃ and 20 h, respectively. The milk flavor had a good prescription of strong natural buttery scent. Moreover, the taste of the milk flavor could be enhanced by adding some whey powder.

关 键 词： 奶味香精 发酵 乳酸菌 奶油 乳清粉

领　　域： [轻工技术与工程] [轻工技术与工程]