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題 名 | Bifidobacterium屬乳酸菌試製酸酪乳之研究(3)--酸酪乳風味成分之分析=Production of Yoghurt by Bifidobacteria(3)--Flavor Components of Yoghurt |
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作 者 | 黃建榕; | 書刊名 | 畜產研究 |
卷 期 | 30:2 1997.06[民86.06] |
頁 次 | 頁135-141 |
分類號 | 473.75 |
關鍵詞 | 雙叉乳桿菌; 風味; 乙醛; 聯乙醯; Bifidobacteria; Flavor; Acetaldehyde; Diacetyl; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗之目的在於分析酸酪乳的風味成分,並探討其與官能接受性間之相關性, 以供研製高品質酸酪乳之參考。將各供試菌株以單一或混合菌岏之形式製造各種酸酪乳,分 析其頂隙氣體 (headspace gas)、有機酸組成及官能品評。結果顯示,各種試樣之主要風味 成分為乙醛、聯乙醯、丙峒、乙醇、2- 丁醇及一些微量成分,而除乙醛及聯乙醯外, 其他 成分可能來自原料乳或經加熱處理產生。以雙叉乳桿菌為菌岏時所製造之酸酪乳其風味成分 與其他菌株所製造者並無不同,不過其醋酸生成量遠高於其他試樣,但是以混合菌岏形式製 造時,則可有效地降低其醋酸生成量。在官能品評結果,試樣內醋酸含量較低且聯乙醯含量 在 2.0 ~ 3.0 ppm者,所得之評價較佳,其被接受性也較高。 |
英文摘要 | The study was conducted to anlayze flavor characteristics of yoghurts produced with Bifidobacterium and to investigate its relation to the sensory acceptance. Yoghurts were prepared by incubating sterilized milk with a mixed starter culture which contained Bifidobacterium, Lactobacillus bulgaricus, L. acidophilus and Streptococcus thermophilus. The volatile components in the headspace gas of each yoghurt were analyzed by capillary gas chromatorgraphy, and the relationships with the organic acids and organoleptic evaluations were made. The results showed that the main volatile components of each yoghure were acetaldehyde, diacetyl, acetone, ethanol and 2-butyl alcohol. Except acetaldehyde and diacetyl, other volatile components were from raw milk or heat management. The flavor components of yoghurts produced with or without Bifidobacterium were the same, although the production of acetic acid with Bifidobacterium was higher than that without the bacteria. The acetic acid production could be effectively reduced when the yoghurts were produced with a mixed starter culture. In organoleptic evaluations, yoghure products got a higher score in the sensory acceptance evaluation because it contained lower volume of acetic acid and 2-3 ppm of diacetyl. |
本系統中英文摘要資訊取自各篇刊載內容。