降糖乳制品的制备及其贮藏性能  

Preparation and Storage Stability of Hypoglycemic Dairy Products

作　　者：韩瑨[1] HAN Jin(Shanghai Engineering Research Center of Dairy Biotechnology,State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy Co.Ltd.,Shanghai 200436,China)

机构地区：[1]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436

出　　处：《乳业科学与技术》2022年第5期11-16,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：“十三五”国家重点研发计划重点专项(2019YFF0217600);上海乳业生物工程技术研究中心项目(19DZ2281400)。

摘　　要：以产品开发为主旨,对牛类芽孢杆菌BD3526(CGMCC No.8333)发酵乳上清分别进行体外降糖效果验证、降糖乳制品的制备及其贮藏性能研究。结果表明:牛类芽孢杆菌BD3526发酵乳上清的体外降糖活性强(α-葡萄糖苷酶活性抑制率约90%)且稳定;以该上清作为核心组分制备降糖乳清饮料、降糖乳清粉和降糖乳粉3种降血糖乳制品,其体外α-葡萄糖苷酶活性抑制率分别为57%、48%和37%,且微生物指标均符合国标要求;在不同温度(8、25、60℃)下贮藏6个月后,各组降糖乳制品的体外α-葡萄糖苷酶抑制活性基本不变,并且微生物指标显著优于对照组。The in vitro hypoglycemic effect of the supernatant of fermented milk with Paenibacillus bovis BD3526(CGMCC No.8333) was evaluated, and the supernatant was used to prepare hypoglycemic beverage, whey powder and milk powder.The storage stability of the hypoglycemic products was investigated. The results showed that the supernatant had strong(which inhibited about 90% of α-glucosidase activity) and stable hypoglycemic activity in vitro. The beverage, whey powder and milk powder inhibited 57%, 48% and 37% of α-glucosidase in vitro, and their microbial properties conformed to the national standard requirements. After storage for six months at different temperatures(8, 25 and 60 ℃), their hypoglycemic activity remained substantially unchanged, and their microbial indexes were significantly superior to those of the control group.

关 键 词：牛类芽孢杆菌BD3526 发酵乳上清 降糖乳制品 微生物指标 体外α-葡萄糖苷酶抑制活性 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]