降胆固醇植物乳杆菌I4菌在酸奶中的应用  

Study on the application of I4 cholesterol-lowering plant Lactobacillus bacteria in yogurt

作　　者：朱奇奇 张驰翔 王周[1] 蒲博[1] 焦士蓉[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国乳品工业》2017年第2期12-16,共5页China Dairy Industry

基　　金：西华大学省级重点试验室开放研究基金项目(szjj2014-009);西华大学研究生创新基金资助(ycjj2015025);教育部春晖计划(12205543)

摘　　要：由于降胆固醇植物乳杆菌I4菌具有良好的功能特性,为了更好地发挥其益生作用,对I4菌与商业酸奶益生菌进行复配,利用响应面对复配参数进行优化,并对酸奶21 d内的微生物含量、理化指标和降胆固醇率进行测定。结果表明:以商业益生菌与I4菌粉比例为1∶1,发酵时间10.6 h,发酵温度40.9℃,蔗糖质量分数8.1%,后发酵时间16 h进行发酵,酸奶感官评分最高。4℃冷藏21 d间乳酸菌数为4.01×109~4.45×109m L-1,pH值为4~4.28、滴定酸度为72~88oT,持水力为73.3%~80%、乳清析出率为2.1%~8.3%,黏度为407~434 m Pa·s,硬度为129.96~221.34 g。通过对复配后发酵的酸奶进行降胆固醇能力的测试,得出胆固醇降解率为43.6%±0.82%。I4 cholesterol-lowering plant Lactobacillus bacteria has good functional properties, in order to better play a role of prebiotics, to compound with I4 bacteria and commercial probiotic bacteria of yogurt, Using response surface methodology to optimal the composited pa- rameters. We also measured the microbial content,physical and chemical index and the rate of cholesterol-lowering of yogurt within 21 days. The result shows that the optimal sensory properties of fermentation yogurt with commercial probiotics bacteria and I4 bacteria ratio of I ： 1, fermentation time 10.6 h, fermentation temperature 40.9 ℃ ,sucrose concentration 8.1%, after fermentation 16 h. 4 ℃ refrigerated within 21 days, the number of Lactic acid bacteria is 4.01× 10^-4.45× 109 mL ^-1, pH is 4-4.28, titratable acidity is 72-88 °T, water-holding power is 73.3%- 80%, whey separation rate is 2.1%-8.3%, viscosity is 407- 434 mPa· s, hardness is 129.96-221.34 g. The test of the cholesterol-lowering abili- ty of fermented yogurt of optimal composited parameters indicates rate of 43.6%± 0.82%.

关 键 词：降胆固醇植物乳杆菌 酸奶 响应面优化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS252.54[轻工技术与工程—食品科学与工程]