双麦麦精对酸奶益生菌及其感官性质的影响  

Effect of ABF Bio+malt extra on the probiotic bacteria and sensory quality of yogurt

作　　者：陈如琪[1] 吕宝龙[1] 卢艳花[1] 刘少伟[1] 

机构地区：[1]华东理工大学生物工程学院,上海200237

出　　处：《中国乳品工业》2012年第3期39-42,59,共5页China Dairy Industry

基　　金：上海科学技术委员会资助(10dz1200904);中央高校基本科研业务费专项资金资助

摘　　要：双麦麦精是以大麦,其他麦类为原料通过酶解提取的一种天然营养物质。在酸奶制作过程中添加不同比例的双麦麦精,采用平板涂布的方法检测不同储存时间下,酸奶中的保加利亚乳杆菌和嗜热链球菌的活菌数。并且通过感官实验评定双麦麦精对酸奶口感、口味、色泽以及香味的影响。结果表明,当双麦麦精添加量为3%,蔗糖4%时,对酸奶中益生菌的促生长作用最好。同时验证了3%双麦麦精对双歧杆菌也有明显的益生作用。而且,3%添加量的双麦麦精在益生作用以及感官性质方面都比同等添加量的低聚果糖效果好。ABF Bio＋ malt extract is a kind of nature nutrients, which is extracted from barely. Add different ratio ABF Bio＋ malt extract dur- ing making yogurt, 0%, 1%, 3%, 5%, 7% respectively. Enumeration the viable bacteria number of Bulgaria lactobacillus （B.L.） and streptococcus thermophilus （S.T.） after various storage time. The results showed that the viable bacteria numbers were highest at 3% ABF Bio＋malt extract and 4% sugar concentration with the comparation of high-purity fructo-oligosaccharide. It is demonstrated that 3%ABF Bio＋ malt extract also can promote the growth of bifidobacterium. The appearance, flavor, texture and taste of yogurt with various ABF Bio＋malt extract addition was the optimum, compared to high-purity fructo-oligosaccharide.

关 键 词：双麦麦精 酸奶 感官评定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]