陈胜杰，高 翔，袁戎宇^*

（广东怡和科洁科技有限公司，广东 佛山 528000）

摘要：以12%的脱脂牛奶为基底，加入发酵剂凝结芽孢杆菌XP一次发酵，接种率5%，在发酵4 h时（经测定，其正常凝乳时间为8 h），加入酿酒酵母YH进行二次复合发酵，接种率2.5%，二者接种率为2∶1，补充发酵乳的醇香风味。在6 h时复合菌株发酵乳提前凝乳。置于4 ℃后熟24 h，加入食品添加剂，得到风味独特的复合发酵乳。本发酵乳体系稳定，口感醇香柔和，保质期为4 ℃条件下21 d，发酵结束时活菌数为凝结芽孢杆菌6.3×109 CFU/mL，保存21 d后，凝结芽孢杆菌活菌数为7.0 ×107 CFU/mL＞106CFU/mL，满足人体日饮用需求。

关键词：凝结芽孢杆菌，酵母菌，复合发酵乳，感官品评

中图分类号：TS252.54   文献标识码：A   文章编号：1674-506X（2020）01-0015-0005

Composite Fermentation Dairy of Bacillus coagulans and Saccharomyces cerevisiae

CHEN Sheng-jie, GAO Xiang, YUAN Rong-yu^*

（Guangdong Cleamol Technology Co., Ltd., Foshan Guangdong 528000, China）

Abstract：Useing 12% skimmed milk as the base, add Bacillus coagulans XP in the first fermentation, which inoculation rate was 5%. Then add Saccharomyces cerevisiae YH for the secondary fermentation in 4 h (as its normal curding time is 8 h), with inoculation rate of 2.5% to supplement the flavor of fermentation dairy. At 6 h the compound strain make the milk curd in advance. As for, Add food additives to the dairy can obtain a unique flavor after afterripening 24 h under 4 ℃, with stable system, mellow soft taste. The shelf life are 21 days under 4 ℃ condition, the viable cell count at the end of fermentation and after 21 days of preservation are 6.3×10⁹ CFU/mL and 7.0×10⁷ CFU/mL, respectively, which meet the daily drinking needs of human body.

Keywords：Bacillus coagulans; Saccharomyces cerevisiae; composite fermentation dairy; sensory reviews

doi：10.3969/j.issn.1674-506X.2020.01-004

收稿日期：2019-08-28

作者简介：陈胜杰（1991-），男，硕士。研究方向：益生菌大健康产品研发与孵化。

*通讯作者

引文格式：陈胜杰,高翔,袁戎宇.凝结芽孢杆菌与酿酒酵母的复合发酵乳[J].食品与发酵科技,2020,56(1):15-19.