抗坏血酸对发酵豆乳中嗜酸乳杆菌存活力影响的研究  

Effects of Adding Ascorbic Acid on Sensory Quality and Survival of Probiotics in Fermented Soybean Milk

作　　者：焦凌霞[1] 范俊锋[2] 李刚[1] 王利娜[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品科学》2009年第1期155-158,共4页Food Science

摘　　要：本研究采用嗜酸乳杆菌和传统菌混合发酵制作酸豆乳的工艺,探讨在培养基中添加抗坏血酸对提高嗜酸乳杆菌在发酵酸豆乳成品中存活力的影响。实验结果表明,抗坏血酸可以促进酸豆乳中嗜酸乳杆菌的生长。通过对温度、发酵剂添加量及抗坏血酸添加量三个因素进行正交试验确定感官品质良好、活菌数量较高的组合为温度39℃、发酵剂添加量6%,抗坏血酸添加量0.01%,在此条件下生产的发酵酸豆乳质地细腻、酸甜适口,嗜酸乳杆菌活菌数达到6.3×10~8CFU/ml.Lactobacillus acidophilus and traditional lactic acid bacteria were adopted to make fermented soybean milk.Effects of adding ascorbic acid in culture medium on the survival ofprobiotics were studied in fermented soybean milk.The results showed that adding ascorbic acid could keep the best survival ofprobiotics.Under the conditions of 39℃,fermentation starter amount 6% and ascorbic acid amount 0.01%,the flavor of the obtained fermented soybean milk is better,and its nutritive value is also higher.The surviva...

关 键 词：抗坏血酸 发酵酸豆乳 嗜酸乳杆菌 存活力 

分 类 号：TS201.3[轻工技术与工程—食品科学]