新型高效降胆固醇酸奶的研制  

The Development of Yogurt with Cholesterol-lowering Effects

作　　者：赵春枫 曾小群[1] 潘道东[1] 李和生[1] 

机构地区：[1]宁波大学食品科学与工程系,浙江宁波315211

出　　处：《中国食品学报》2012年第8期53-59,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家农业科技成果转化基金项目(2009GB2C220412);国家自然科学基金项目(30972130);浙江省自然科学基金重大项目(Z3110211);浙江省自然科学基金(LQ12C20003);浙江省重大科技专项重点农业项目(2010C12015);宁波市农业创新创业资金重点项目(2010C92024);宁波市重大攻关项目(2011C11017)

摘　　要：以分离自新疆酸马奶,具有高效降胆固醇活性的发酵乳杆菌SM-7和1株乳酸乳球菌乳亚种LB12菌株发酵制备酸奶,通过单因素试验研究混菌比例、接种量、发酵时间和发酵温度对酸奶品质的影响。通过结合感官评定为指标的正交试验,确定酸奶最佳发酵条件是:菌种配比1∶1(发酵乳杆菌:乳酸乳球菌),接种量6%,发酵温度42℃,发酵时间8h。利用该条件发酵的酸奶,组织状态较粘稠,乳清析出少,香气较好,酸甜适宜。其胆固醇降解率达44.86%,比优化前提高了4.29%。In this study, Lactobacillus fermentum SM-7 and Lactococus. lactis subsp. lactis LB12 with cholesterol-reducing function were used to ferment yogurt. The Lactobacillus fermentum strain SM-7 with cholesterol-lowering effects was isolated from koumiss in Xingjiang Province. Lactococus. lactis subsp. lactis LB12 preserved in our laboratory was also with cholesterol-reducing function. The effects of strain ratio, inoculum amount, fermentation time and fermentation temperature were investigated to evaluate yogurt sensory quality. The optimal fermentation condition was obtained through orthogonal test： Lactobacillus fermentum SM-7： Lactococcus.lactis subsp. lactis LB12 of 1∶1, inoculum amount of 6% and fermentation at 42 ℃ for 8 h. The yogurt was with good sensory quality and had cholesterol-degradation rate of 44.86% which increased by 4.29% than before optimization.

关 键 词：发酵乳杆菌SM-7 乳酸乳球菌乳亚种LB12 酸奶 降胆固醇 感官品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]