保益加麦精对酸奶中益生菌生长影响预测模型的建立  

Modeling Growth of Probiotic Bacteria in ABF Bio^+ Malt Extract Yogurt

作　　者：陈如琪[1] 吕宝龙[1] 刘少伟[1] 卢艳花[1] 费楠 

机构地区：[1]华东理工大学生物工程学院,上海200237 [2]上海英联食品饮料有限公司,上海200245

出　　处：《食品工业》2013年第3期166-169,共4页The Food Industry

基　　金：上海科委(项目号:10dz1200904);中央高校基本科研业务费专项资金

摘　　要：保益加麦精能够促进酸奶益生菌的生长,并且在其储存过程中具有一定的保护作用。为了预测保益加麦精酸奶中益生菌活菌数,建立保益加麦精酸奶中保加利亚乳杆菌和嗜热链球菌的生长模型,且模型的R2分别是0.960 4和0.998 9。R2和残差说明模型的拟合度良好。根据模型预测保益加酸奶储存至39 d后,活菌数依然高于1×106CFU/mL。ABF Bio^＋ malt extract can promote the growth of probiotic bacteria and protect the problotic bacteria during store of yogurt. For predict the probiotic bacteria account of yogurt added with malt extract, based on statistic analysis of experimental data, the model of probiotic bacteria in ABF Bio^＋ malt extract yogurt was founded. The R^2 of two models were 0.960 4 and 0.998 9, respectively. The models had a good fit of experimental values and could be used to predict the account of probiotic bacteria in the malt extract yogurt. According to the model, the account of probiotic bacteria in the malt extract yogurt was still over l×l0^6 CFU/mL after 39 days＇ store.

关 键 词：保益加麦精 保加利亚乳杆菌 嗜热链球菌 建立模型 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]