添加小球藻和几种低聚糖对益生菌增殖和酸奶品质的影响  

Effects of Oligo Saccharides and Chlorella on the Growth of Probiotics and Quality of Chlorella Yogurt

作　　者：王晓晴[1] 王榆元[2] 周春宏[3] 杨新娟[1] 曾晓雄[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南华大学化学化工学院,湖南衡阳421001 [3]江苏省环境检测中心,江苏南京210036

出　　处：《食品科学》2012年第7期158-162,共5页Food Science

基　　金：江苏省自然科学基金项目(BK2008425)

摘　　要：研究低聚果糖、水苏糖以及它们和蔗糖的组合对酸奶益生菌增殖的影响,并研究酸奶中添加小球藻粉对酸奶益生菌增殖及酸奶品质改进的影响。选用酵母菌发酵法对小球藻进行脱腥,果胶为稳定剂,发现酸奶制品中单一添加水苏糖和低聚果糖或两者组合都能促进益生菌的生长,而添加小球藻粉对于菌的生长及酸奶的营养和风味较有益。再通过L9(34)正交试验优化小球藻酸奶配方,最后确定较优配方为:10%脱脂奶粉、3%保加利亚乳杆菌和嗜热链球菌(质量比1:1)、5%蔗糖、3%低聚果糖、1%水苏糖及1%小球藻粉。In order to explore the effects of oligo saccharides and chlorella on the growth of probiotics and quality of chloreUa yogurt, the growth of probiotics in yogurt with the addition of sucrose, fructooligosaccharide, stachyose, their pariwise combinations or all of them （at a total level of 10%） was determined. It was found that fructooligosaccharide and/or stachyose could promote the growth of chlorella in yogurt. Meanwhile, the presence of chlorella was beneficial to the growth of probiotics and the flavor and nutrition of yogurt. Yeast fermentation method was used to remove the odor of chlorella, and pectin was used as stabilizer. As determined using an L9 （34） orthogonal array design, the optima formula of chlorella yogurt was 10% skimmed milk, 3% Lactobacillus bulgaria/Streptococcus thermophilus rrfixture （1：1）, 1% chlorella, 5% sugar, 3% fructooligosaccharide and 1% stachyose.

关 键 词：酸奶 益生菌 低聚果糖 水苏糖 小球藻 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]