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1、現(xiàn)代食品科技ModernFoodScienceandTechnology2017,Vol.33,No.9脂肪和蛋白質(zhì)含量對稀奶油-乳清發(fā)酵液的影響1122林偉鋒,周艷,鮑志寧,夏楓耿(1.華南理工大學(xué)食品科學(xué)與工程學(xué)院,廣東廣州510640)(2.廣州市微生物研究所,廣東廣州510663)摘要:本文研究了不同脂肪含量(7%、14%和21%)和蛋白質(zhì)含量(2.3%和4.6%)對稀奶油-乳清發(fā)酵液的影響,研究新型風味發(fā)酵體系組成和發(fā)酵特性之間的關(guān)系。測定在發(fā)酵過程中活菌數(shù)、酸度和pH的變化,利用頂空-固相微萃?。℉S-SPME)和氣相色譜-質(zhì)譜聯(lián)用(GC-MS)分析發(fā)酵60h后發(fā)酵液中揮
2、發(fā)性風味物質(zhì),并對其進行感官評定。結(jié)果發(fā)現(xiàn):蛋白質(zhì)含量較低時,脂肪含量增加對乳酸菌增殖和pH值無影響,蛋白質(zhì)含量較高時,脂肪含量增加抑制乳酸菌增殖和pH值下降;脂肪含量增加促進產(chǎn)香和揮發(fā)性風味物質(zhì)增加,抑制菌種產(chǎn)酸。蛋白質(zhì)含量增加促進乳酸菌增殖和揮發(fā)性風味物質(zhì)明顯增加,使pH值下降減緩;脂肪含量較低時,蛋白質(zhì)含量增加促進產(chǎn)酸,脂肪含量較高時,抑制產(chǎn)酸。發(fā)酵60h后,體系中主要揮發(fā)性風味物質(zhì)有乙酸、丁酸、2,3-丁二酮和3-羥基-2-丁酮。通過感官評定,14%脂肪和4.6%蛋白質(zhì)的發(fā)酵液具有最佳的組織狀態(tài)以及最強的特征性酸奶風味。關(guān)鍵詞:發(fā)酵液;脂肪;蛋白質(zhì);發(fā)酵動力學(xué);風味文章篇號:
3、1673-9078(2017)9-195-201DOI:10.13982/j.mfst.1673-9078.2017.9.029EffectsofFatandProteinContentonCream-WheyFermentationLiquid1122LINWei-feng,ZHOUYan,BAOZhi-ning,XIAFeng-geng(1.SchoolofFoodSciencesandEngineering,SouthChinaUniversityofTechnology,Guangzhou510640,China)(2.GuangzhouMicrobiologyResearc
4、hInstitute,Guangzhou510663,China)Abstract:Theeffectsofdifferentfatcontent(7%,14%,and21%)andproteincontent(2.3%and4.6%)oncream-wheyfermentationliquidandtherelationshipbetweenthecompositionofnewflavorfermentationsystemsandfermentationcharacteristicswerestudied.Changesinthenumberofviablebacterialc
5、ells,titratableacidity,andpHvalueduringthefermentationprocessweremeasured.Thevolatileflavorcomponentswereextractedusingheadspacesolid-phasemicroextraction(HS-SPME),analyzedbygaschromatography-massspectrometry(GC-MS)afterfermentationfor60h,andevaluatedbysensorytests.Theresultsshowedthattheincrea
6、seinfatcontenthadnoinfluenceontheproliferationoflacticacidbacteriaoronthepHvalueatlowproteinlevels,butsuppressedtheproliferationoflacticacidbacteriaandpreventedthedeclineinpHathighproteinlevels.Inaddition,increasedfatcontentpromotedtheproductionofflavorandvolatilecompoundsandinhibitedtheproduct
7、ionofacidsbythebacteria.Increasedproteincontentpromotedtheproliferationoflacticacidbacteria,significantlyincreasedthecontentofvolatileflavorcomponents,andslowedthedeclineinpHvalues.Moreover,increasedproteincontentpromotedtheproduc