【摘 要】
：
发酵稀奶油作为风味物质基料由于其非化学合成、风味浓郁自然、含多种脂肪酸及有益脂质等优势而有着广阔的前景。乳脂是一种用途极为广泛的食品配料,且其香滑的口感和浓
【机 构】
：
江南大学食品学院,无锡,214122
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发酵稀奶油作为风味物质基料由于其非化学合成、风味浓郁自然、含多种脂肪酸及有益脂质等优势而有着广阔的前景。乳脂是一种用途极为广泛的食品配料,且其香滑的口感和浓郁的风味受到人们的普遍欢迎,利用微生物产酶类对乳脂中甘油三酯的水解反应,增加乳脂中的中、短链脂肪酸,可达到增强风味的目的。同时自然发酵稀奶油因含特有的复杂菌株体系而可能具有工业菌株发酵难以代替的复合风味和有益物质。本研究从内蒙不同地区的天然发酵稀奶油中分离、鉴定乳酸菌,探究发酵工艺条件,并采用固相微萃取与气质联用技术相结合测定发酵稀奶油中的主要风味化合物。从发酵稀奶油中分离不同菌株共有乳酸菌1 9株,酵母5株,其中植物乳杆菌5株、发酵乳杆菌2株、干酪乳杆菌1株、副干酪乳杆菌1株。在发酵稀奶油风味的主成分分析中,发酵乳脂有特征风味图谱,其中双乙酰、甲基酮、2-庚酮、癸内酯等合量较多。结果表明可能通过发酵作用使乳脂中的脂肪酸、酮酸和羟酸的甘油三酯分解成饱和及不饱和脂肪酸、酮酸和羟酸,羟酸进一步脱水环化生成不同碳数的丙、丁位内酯,尤其是偶数碳丁位内酯,其含量虽少,香气贡献却很大。酮酸进一步脱CO2,生成甲基酮类化合物,起到增香作用。
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