本试验以嗜热链球菌(Streptococcus thermophilus,ST)和鼠李糖乳杆菌(Lactobacillus rhamnosus,LGG)协同发酵的酸花生乳为研究对象,以pH、酸度、粘度及活菌数为指标,确定最佳发酵用菌,并通过单因素实验与正交试验确定制备酸花生乳的最佳工艺条件。结果表明,鼠李糖乳杆菌在花生乳中的发酵性能优于保加利亚乳杆菌,并进一步研究鼠李糖乳杆菌与嗜热链球菌协同发酵花生乳的效果,得到最佳发酵工艺为:ST:LGG为2:1,接种量为5 mL/100 mL,发酵时间为4.5 h,蔗糖添加量为6 g/100 mL,此时,pH为4.36,酸度为76 °T,粘度为1532 mPa·s,活菌数为3.62×1011 CFU/mL,感官得分为90,蛋白含量为4.78 g/100 g,可溶性固形物为9.5%,该酸花生乳的色泽为乳白色,香味浓郁,口感适中,组织状态均匀一致,质地细腻。
In this experiment,the acid peanut milk by co-fermented by Streptococcus thermophilus and Lactobacillus rhamnosus was used as the study object. The optimum fermentation bacteria were determined by pH,acidity,viscosity and viable count,and the optimum conditions for the preparation of acid peanut milk were determined by single factor test and orthogonal test. The results showed that the fermentation performance of Lactobacillus rhamnose in peanut milk was better than that of Lactobacillus bulgaricus. For the effect of peanut milk,the optimum fermentation conditions were as follows:ST:LGG was 2:1,inoculation amount was 5 mL/100 mL,fermentation time was 4.5 h,sucrose amount was 6 g/100 mL. At this condition,pH was 4.36,acidity was 76 °T,viscosity was 1532 mPa·s,viable count was 3.62×1011 CFU/mL,sensory scores was 90,protein content was 4.78 g/100 g,soluble solids was 9.5%. The color of this acid peanut milk was milky white,rich fragrance,moderate taste,uniform tissue state.