含干酪乳杆菌活性乳酸菌饮料的开发  

Development of Active Lactobacillus Beverage Fermented with Lactobacillus casei

作　　者：陈世贤 孙婷 张兴昌 司徒文佑 

机构地区：[1]内蒙古伊利实业集团股份有限公司伊利创新中心,呼和浩特010110

出　　处：《食品工业》2016年第3期68-70,共3页The Food Industry

基　　金：国家"863"计划项目(2011AA100903)

摘　　要：试验分别以干酪乳杆菌YL 0301、YL 0302和YL 0303为发酵菌株制备活性乳酸菌饮料,比较3株干酪乳杆菌的发酵速度、存活稳定性及对活性乳酸菌饮料感官品质的影响。研究结果显示,3株干酪乳杆菌在发酵乳基料中产酸速率不同,依次为YL 0302>YL 0303>YL 0301;YL 0301在活性乳酸菌饮料样品中的活菌数变化相对较稳定,存活率受贮藏温度的影响最小,YL 0302和YL 0303的活菌数随贮藏温度的升高而明显减少;YL 0301和YL 0303活性乳酸菌饮料样品在口感、滋味及香气方面评价分数基本一样,且均高于YL 0302活性乳酸菌饮料样品,即相同种类的3株干酪乳杆菌,在发酵速度、产品中存活稳定性、对产品感官品质影响方面均表现出了不同的特性,提示筛选适合于活性乳酸菌饮料产品开发的益生菌,需要考虑到具体菌株的特性。Fermented rate, survival stability and the effects on sensory qualities of active Lactobacillus beverages were determined to compare the characteristics of three Lactobacillus casei strains. The result showed that the fermented rate of three strains was significantly different, YL 0302〉YL 0303〉YL 0301 in sequence. The survival rate of YL 0301 in active Lactobacillus beverage was relatively stable, when YL 0302 and YL 0303 were decreased significantly with the increasing of the storage temperature. Active Lactobacillus beverages fermented with YL 0301 and YL 0303 had higher sensory evaluation scores in taste and flavor compared with YL 0302. In conclusion, the three Lactobacillus casei strains had different characteristics in fermented rate, survival stability and the effects on sensory qualities of active Lactobacillus beverages, the feature of specific strain could be considered when we chose suitable probiotics used in active Lactobacillus beverage.

关 键 词：干酪乳杆菌 活性乳酸菌饮料 应用 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]