【摘要】 慕斯是深受人们喜爱的一类低温乳制甜点。在慕斯中添加益生菌不仅可以增加产品的营养和功能特性,同时还赋予了产品更高的商业价值。但慕斯基质中的高氧、高渗透压和低pH常常会对益生菌的生长产生一定的胁迫作用。本文研究了5株乳酸菌的发酵性能及其在慕斯基质中的生长特性,以及对慕斯的感官品质和贮藏稳定性的影响。结果表明:5株乳酸菌的凝乳时间在5.5⁹.0 h,其中Streptococcus thermophilus grx02和Lactobacillus fermentum V9的凝乳时间较短,分别为5.5 h和6 h;5株益生菌发酵乳在凝乳时的pH较接近,但凝乳酸度存在显著差异,其中L.fermentum V9和S.thermophiles 937凝乳酸度显著高于其他乳酸菌,分别为86.14°T和80.19°T;5株菌的活菌数均超过了8.52 log cfu mL^-1。用上述5种乳酸菌发酵乳制作益生菌慕斯,在4℃贮藏7d期间,5组慕斯样品的pH均缓慢降低,活菌数均保持在7.0 log cfu g^-1以上,其中L.fermentum V9和S.thermophilus grx02制备的慕斯在保存期内酸度较稳定,感官评分较高。综合上述结果,选择L.fermentum V9和S.thermophilus grx02作为益生菌慕斯的发酵剂为佳。更多还原

【Abstract】 Mousse is a popular type of chilled dairy dessert.Adding probiotics in mousse not only increased the nutritional and functional properties but also enhanced the commercial value of the product.However,hyperoxia,hyperosmotic and low pH in mousse often affect the viability of probiotics.The fermentation properties of five lactic acid bacteria and their growth characteristics as well as sensory characteristics and storage stability of mousse were studied.The results showed that the coagulating time of 5 strains of lactic acid bacteria was 5.5-9 h.The pH of 5 probiotics were similar,but there was significant difference in the curd acidity,the acidity of L.fermentum V9 and S.thermophiles 937 was significantly higher than the others,which were 86.14°T and 80.19°T respectively.The viable cell counts of 5 strains all exceeded 8.52 log cfu mL^-1.The pH of the probiotic mousse prepared with the five lactic acid bacteria decreased slowly and the viable count all remained above 7.0 log cfu g^-1 during the 7 days storage at 4 ℃.L.fermentum V9 and S.thermophilus grx02 were more stable and had higher sensory scores during storage,they were suitable for probiotic mousse production.更多还原