乳酸杆菌对水解胶原蛋白酸奶品质的影响  

Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt

作　　者：赵瑾 李建[2] ZHAO Jin;LI Jian(School of Food and Biotechnology,Chengdu University,Chengdu 610106,China;Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]成都大学,四川成都610106

出　　处：《食品工业科技》2024年第20期42-48,共7页Science and Technology of Food Industry

摘　　要：为提高酸奶的品质和营养价值,评估乳酸杆菌对猪皮水解胶原蛋白酸奶品质的影响,以牛乳及猪皮水解胶原蛋白为原料,通过添加植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌及短双歧杆菌,制备胶原蛋白酸奶,并对其pH、酸度、色度、质构、菌落总数及感官进行测定。结果表明,与未添加水解胶原蛋白的酸奶相比,干酪乳杆菌发酵的胶原蛋白酸奶显著(P<0.05)提高了酸奶的持水力、pH、硬度及滴定酸度,且延长了酸奶的贮藏时间;植物乳杆菌发酵的胶原蛋白酸奶显著(P<0.05)提高了酸奶的持水力、pH、硬度及滴定酸度,降低了酸奶的胶着性,增加了酸奶的亮度值(L^(*))及黄度值(b^(*)),降低了酸奶的红度值(a^(*))且酸奶制品甜度高;鼠李糖乳杆菌发酵的胶原蛋白酸奶显著(P<0.05)提高酸奶的黄度值(b^(*))及滴定酸度,但是随着贮藏时间的增加细菌菌落总数减少;短双歧杆菌发酵的胶原蛋白酸奶显著(P<0.05)提高了酸奶的pH、滴定酸度及黄度值(b^(*)),但对酸奶质构特性无影响。综上所述,干酪乳杆菌及植物乳杆菌适宜制作胶原蛋白酸奶。这项研究可以为酸奶的多样性增添新的活力,而且也为开发更加健康、营养丰富的酸奶产品提供了重要的理论参考。In order to improve the quality and nutritional value of yogurt and evaluate the effect of Lactobacillus on the quality of pig skin hydrolyzed collagen yogurt,milk and pig skin hydrolyzed collagen were used as raw materials,and Lactobacillus plantarum,Lactobacillus casei,Lactobacillus rhamnosus and Bifidobacterium breve were used to prepare collagen yogurt,and its pH,acidity,color,texture,total bacterial count and sensory properties were measured.Results showed that compared with yogurt without added hydrolyzed collagen,collagen yogurt fermented by Lactobacillus casei significantly(P<0.05)improved the water holding capacity,pH,hardness and titratable acidity of the yogurt,and extended the storage time of the yogurt.Collagen yogurt fermented by Lactobacillus plantarum subsp.significantly(P<0.05)improved the water-holding capacity,pH,hardness and titratable acidity of the yogurt,reduced the adhesiveness of the yogurt,and increased the brightness value(L^(*))and yellowness of the yogurt degree value(b^(*)),which reduced the redness value(a^(*))of yogurt and increased the sweetness of yogurt products.Collagen yogurt fermented by Lactobacillus rhamnosus significantly(P<0.05)increased the yellowness value(b^(*))and titrated acidity of the yogurt,but the total number of bacterial colonies decreased with the increase of storage time.Collagen yogurt fermented by Bifidobacterium breve significantly(P<0.05)increased the pH,titrated acidity and yellowness value(b^(*))of yogurt,but had no effect on the textural properties of yogurt.In summary,Lactobacillus casei and Lactobacillus plantarum subspecies were suitable for making collagen yogurt.This research could add new vitality to the diversity of yogurt,and also provide an important theoretical reference for the development of healthier and nutritious yogurt products.

关 键 词：乳酸杆菌 猪皮水解胶原蛋白 酸奶 品质影响 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]