降解胆固醇和甘油三酯发酵酸豆奶的研制  

Preparation of Fermented Soy-milk with High Lowering Functions to Cholesterol and Triglyceride

作　　者：李云霞[1] 李大鹏[1] 杜森[1] 高玉荣[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2015年第6期12-14,共3页Farm Products Processing

基　　金：黑龙江省教育厅科学技术研究项目(12541585)

摘　　要：以具有高效降解胆固醇、甘油三酯功能的植物乳杆菌为试验菌株,通过对发酵酸豆奶品质的影响因素研究,确定发酵酸豆奶的工艺参数。试验结果表明,蔗糖添加量、接种量、发酵温度及发酵时间对酸豆奶品质的影响显著,最佳发酵条件为接种量4%,蔗糖添加量4%,发酵温度40℃,发酵时间8 h,在此条件下发酵酸豆奶为乳白色,口感细腻嫩滑,酸度为83.6°T,总活菌数为4.36×108CFU/g,胆固醇和甘油三酯的降解率分别为50.01%和39.23%。Using Lactobacillus plantarum with high lowering functions to cholesterol and triglyceride cholesterol and triglyceride as the experimental strain, process parameters of fermented soy-milk are determined after effects factors on fermented soy-milk are researched. The experimental resuhs show that the amount of sugar added, amount of inoculation, fermentation temperature and fermentation time significantly influenced the quality of fermented soy-milk, the best fermentation conditions are inoculation 4%, sugar content 4%, at 40℃ fermented for 8 h. Under these conditions, fermented soy-milk with milk white and delicate taste tender slide, acidity 83.6°T, the total number of live bacteria 4.36 ×10^8 CFU/g, the cholesterol degradation 50.01% and triglyceride degradation 39.23% is prepared.

关 键 词：酸豆奶 植物乳杆菌 胆固醇和甘油三酯 工艺参数 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]