功能性酸奶复合益生菌菌株筛选及发酵工艺优化  

Screening of compound probiotic strains for functional yogurt and optimization of yogurt fermentation process

作　　者：袁秀丽 刘晨丽 YUAN Xiuli;LIU Chenli(Health Food Branch of Beijing Tongrentang Xing'an Health Technology Co.,Ltd.,Beijing 100061)

机构地区：[1]北京同仁堂兴安保健科技有限责任公司保健食品分公司,北京100061

出　　处：《中国食品添加剂》2024年第5期1-12,共12页China Food Additives

基　　金：国家重点研发计划(2018YFC1604303);北京市通州区科技成果转化项目(KJ2021ZH003)。

摘　　要：以黏度、酸度、质构、感官评价为指标,筛选功能性酸奶发酵的复合益生菌,利用响应面法优化发酵工艺,并分析最佳工艺下产品品质。结果表明,功能性酸奶发酵的复合益生菌为植物乳杆菌Lp 20265(Z02)、保加利亚乳杆菌(Z05)、嗜热链球菌HST-9 (Z07);最佳发酵工艺是菌种配比Z02∶Z05∶Z07为2∶1∶2、核桃粕含量218 mL、发酵温度43.3℃、发酵时间8.5 h,此条件下其品质为脂肪酸含量(42.31±1.01) mg/g、主要成分6种,蛋白质含量(324.9±1.01) mg/g,含18种氨基酸,有机酸6种,香气主要成分7种,大肠菌群≤0.03 MPN/mL,致病菌与重金属铅含量均未检出,符合国家食品安全标准。本研究结果为功能性酸奶研发提供技术参考。Viscosity,acidity,texture,and sensory evaluation were selected as indicators,compound probiotics strains for functional yogurt were screened.Yogurt fermentation process was also optimized by response surface methodology.The yogurt quality under the optimal process was analyzed.The results showed that the optimal probiotics strains for functional yogurt were Lactobacillus plantarum Lp20265(Z02),Lactobacillus bulgaricus(Z05),Streptococcus thermophilus HST-9(Z07);the optimal fermentation conditions for the yogurt were as follows:strain ratio of Z02∶Z05∶Z07 was 2∶1∶2,walnut pulp content of 218 mL,fermentation temperature of 43.3℃,and fermentation time of 8.5 h.Under the above conditions,the yogurt had fatty acid(42.31±1.01)mg/g with 6 main components,protein content(324.9±1.01)mg/g,18 amino acids,6 organic acids,7 main aroma components,and coliform bacteria≤0.03 MPN/mL.No pathogenic bacteria or heavy metal lead was detected,which complied with the national food safety standards.This study provides technical reference for the development of functional yogurt.

关 键 词：功能性 益生菌 筛选 工艺优化 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]