营养保健型山药酸奶的研制及其护色方法的研究  

Study on Nutritious Health Yam Yogurt and the Method of Color Protecting

作　　者：曹旭[1,2,3] 郭明亮[4] 曹义明 高洋[6] 程相婧 李晶[1,2,3] 

机构地区：[1]黑龙江省科学院高技术研究院,哈尔滨150001 [2]黑龙江省科学院微生物研究所,哈尔滨150010 [3]黑龙江省生物工程重点实验室,哈尔滨150010 [4]东北林业大学,哈尔滨150010 [5]黑龙江省民族职业技术学院,哈尔滨150066 [6]东北农业大学,哈尔滨150030 [7]勃利县质量技术监督局,黑龙江勃利154599

出　　处：《黑龙江科学》2013年第10期29-32,共4页Heilongjiang Science

摘　　要：山药中富含多种营养物质,经乳酸菌发酵后,脂肪球变小,低级脂肪酸和必需脂肪酸含量增加,将更加有利于人体的消化吸收;同时,山药中含有的不饱和脂肪酸不仅可以降低胆固醇,防止其沉积在血管内壁上,对预防高血压和心脑血管疾病以及预防癌症也都有积极的作用;并且,山药酸奶具有较强的抗菌活性,能够抑制有害菌的生长,使得有益菌占优势,并且这些有益菌能够产生有机酸、抗生素等物质,合成B族维生素,从而能够促进肠道健康。另外,山药中不含有乳糖,可以有效缓解东方人乳糖不耐症的状况。因此,本文以鲜牛乳和山药汁为主要原料,利用单因素和正交试验对山药酸奶的研制及其护色方法进行了研究。结果表明,在95℃热烫15 min后,再用0.3%抗坏血酸和0.4%柠檬酸进行协同护色,再添加蔗糖,经杀菌、接种保加利亚乳杆菌和嗜热链球菌为发酵剂,采用L9(34)正交试验法设定工艺参数。得出最佳配料组合:蔗糖添加量为6%,接种量为4%,山药汁添加量为7%,发酵温度为42℃的情况下发酵6h后研制出了具有浓郁山药风味,集山药和酸奶的保健功能于一体的新型的乳酸菌发酵酸奶———山药酸奶。Yam is rich of nutrients. After fermentation by lactic acid bacteria, fat ball become smaller, lower fatty acid and essential fatty acid content increase, and more conducive to digestion and absorption of the human body. At the same time, yam contains unsaturated fatty acids that can not only reduce the cholesterol, prevent the deposition in the vascular wall, on the prevention of hypertension and cardiovascular disease and cancer prevention and also have positive effect. Yam yogurt has strong antimicrobial activity, can inhibit the growth of harmful bacteria, which makes the beneficial bacterium predominate, and these beneficial bacterium can produce organic acid, antibiotics and other material, synthetic B vitamins,which can promote the intestinal health. In addition, yam contains no lactose, can effectively relieve the situation of oriental lactose intolerance. Therefore, this paper take the fresh milk and yam juice as main raw materials, using single factor and orthogonal tests yam yogurt and color protection methods were studied. The results showed that： blanching at 95℃ for 15min, then use 0.3 % citric acid and 0.4 % ascorbic acid for joint care color, then add the sugar, sterilized, inoculated with Lactobacillus burglarious and Streptococcus thermopiles as starter cultures,with L9 （34） orthogonal test set parameters. The optimum combination of ingredients：sucrose addition level of 6 % ,4 % inoculation ,7 % yam juice, under fermentation temperature of 42 ℃ fermentation for fih, developed the yam with rich flavor, set the health functions of yam and yogurt in one of the new type of lactic acid bacteria fermented yogurt, set of yam and yogurt health functions into one new lactic acid bacteria fermented yogurt--yam yogurt

关 键 词：山药 酸奶 护色 发酵 工艺 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]