新型合生元酸奶的研制
PDF下载 (296)彭刘杨,曾小群 *,潘 晴,王 刚,何亚婷,潘道东,陆 茵,陈群渊.新型合生元酸奶的研制[J].宁波大学学报(理工版),2016,29(4):33-37.DOI:
PENG Liu-yang,ZENG Xiao-qun *,PAN Qing,WANG Gang,HE Ya-ting,PAN Dao-dong,LU Yin,CHEN Qun-yuan.Research on Preparing New Synbiotic Yogurt[J].Journal of Ningbo University(Natural Science & Engineering Edition),2016,29(4):33-37.DOI:
| Title: | Research on Preparing New Synbiotic Yogurt |
| 作者: | 彭刘杨, 曾小群 *, 潘 晴, 王 刚, 何亚婷, 潘道东, 陆 茵, 陈群渊 |
| Author(s): | PENG Liu-yang, ZENG Xiao-qun *, PAN Qing, WANG Gang, HE Ya-ting, PAN Dao-dong, LU Yin, CHEN Qun-yuan |
| 关键词: | 益生元; 益生菌; 活菌数; 加工工艺; 合生元酸奶 |
| Keywords: | prebiotics; probiotics; number of viable bacteria; processing technology; synbiotic yogurt |
| 分类号: | TS252.42 |
| 文献标识码: | A |
| 摘要: | 为制备新型合生元酸奶, 研究了益生元的种类及添加量、益生菌混合比例、总接种量及发酵时间、发酵温度对合生元酸奶活菌数和品质的影响. 结果表明: 原料乳中低聚木糖、低聚果糖、低聚异麦芽糖添加量分别为0.8%、0.6%、0.8%(w/v), 以体积比为1:1的干酪乳杆菌S1和乳酸乳球菌LB12菌液为发酵剂, 总接种量为3%(v/v), 37℃恒温发酵10h, 在此条件下制备的酸奶甜中带酸, 质地均匀, 色泽为乳白色, 香味浓郁, 活菌数达9.26×109 cfu?mL-1, 为市售伊利原味酸奶15倍. 该新型合生元酸奶具有潜在的降胆固醇和抗氧化功能, 具有良好的市场前景和发展空间. |
| Abstract: | To prepare a new synbiotic yogurt, the effects of different prebiotics, the additive amount of prebiotics, the ratio of probiotic strains, inoculation quantity, fermentation time and fermentation temperature are investigated in this work to evaluate the number of viable bacteria and the quality of yogurt. The optimal fermentation condition can be listed as follows: by adding 0.8% (w/v) xylooligosaccharide (XOS), 0.6% (w/v) fructooligosaccharide (FOS), 0.8% (w/v) isomaltooligosaccharide (IMO) (w/v), the ratio of liquid culture Lactobacillus casei S1 (L.casei S1) to Lactococcus lactis LB12 (L.lactis LB12) as 1:1(v/v), the inoculation quantity as 3% (v/v), fermenting at 37℃ for 10 h. The yogurt prepared under this fermentation condition is considered as good in several aspects such as taste, texture, color and flavor. The number of viable bacteria in the synbiotic yogurt is 9.26×109 cfu?mL-1 which is about 15 times of Yili plain yogurt. The synbiotic yogurt is believed to have good market prospect for its potential functions for lowering cholesterol and antioxidation. |
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| 备注/Memo: | 收稿日期: 2015－11－10. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家自然科学基金（41406165）; 国家星火计划项目（2013GA701018, 2014GA701048）. 第一作者: 彭刘杨（1991－）, 女, 湖北松滋人, 在读硕士研究生, 主要研究方向: 食品生物技术. E-mail: pliuyang@126.com *通信作者: 曾小群（1982－）, 女, 四川仁寿人, 博士/副教授, 主要研究方向: 畜产品加工. E-mail: zxqun3447@126.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
