一款阻碳水降胆固醇功能性酸奶的研制  

Development of a Functional Yogurt with Carbon Blocking Water and Cholesterol Lowering Function

作　　者：王琴 孙颖 张荣 WANG Qin;SUN Ying;ZHANG Rong(Karamay Green City Agricultural Development Co.,Ltd.,Karamay 834000,China)

机构地区：[1]克拉玛依绿成农业开发有限责任公司,新疆克拉玛依834000

出　　处：《食品安全导刊》2024年第11期147-150,共4页China Food Safety Magazine

基　　金：2021年度克拉玛依市技术创新引导计划(成果转化)项目(20212022cgzh0016)。

摘　　要：功能性酸奶是在其原有基础上添加了具有其他益生功能的物质使其具有更高的营养价值和功能特性。本研究目的是以发酵乳杆菌grx08和植物乳杆菌grx16为功效性益生菌,添加桑叶提取物为功效性物质,制作一款具有阻碳水降胆固醇功能的功能型酸奶。通过单因素试验确定加入桑叶提取物0.10%(质量分数,下同)、木糖醇2%、甜菊糖苷250 g·t^(-1)、S-065G稳定剂0.4%、低聚木糖0.25%、淡炼乳2%,菌种方案为grx08(2 D·t^(-1))、grx16(10 D·t^(-1))、GY571(10 UC·t^(-1))。制作出的酸奶口味最佳,且兼具阻碳水降胆固醇功能。Functional yogurt is created by enhancing its original formula with additional probiotic-rich ingredients,thereby boosting its nutritional value and functional properties.The aim of this research is to craft a functional yogurt with the ability polysaccharide inhibition and cholesterol-lowering,utilizing Lactobacillus fermentum grx08 and Lactobacillus plantarum grx16 as the probiotic strains,and mulberry leaf extract as the functional ingredient.Single factor experiments led to the determination that by incorporating 0.10%mulberry leaf extract(mass ratio,the same applies to the following),2%xylitol,250 g·t^(-1)steviol glycoside,0.4%S-065G stabilizer,0.25%oligosaccharide xylose,and 2%light condensed milk.The strain regimens are grx08(2 D·t^(-1)),grx16(10 D·t^(-1)),and GY571(10 UC·t^(-1)).The resulting yogurt not only tastes optimal but also polysaccharide inhibition and cholesterol-lowering properties.

关 键 词：功能性酸奶 益生菌 感官评定 理化指标 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]