富含共轭亚油酸酸奶的特性分析  

Characterization of yogurt enriched with conjugated linoleic acid

作　　者：金磊[1] 刘萍[2] 李海星[1] 柯颖笑 孙丽婷 刘晓华[1] 

机构地区：[1]南昌大学中德联合研究院食品科学与技术国家重点实验室,江西南昌330047 [2]扬州市第一人民医院,江苏扬州225009

出　　处：《食品与发酵工业》2015年第6期76-80,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31260373);江西省科技厅科技计划项目(20122BBE51007)

摘　　要：通过在脱脂乳中分别添加不同浓度的亚油酸进行发酵培养,测定发酵后酸奶的酸度、黏度、保水性、活菌数和共轭亚油酸含量,根据这些特征指标来确定亚油酸的最适添加量。结果表明,亚油酸添加量对酸奶的酸度和保水性影响较小,而酸奶的黏度、活菌数和共轭亚油酸的产量均与亚油酸添加量密切相关。当亚油酸添加量小于0.075%时,酸奶的黏度和活菌数随亚油酸添加量的增加而增加,而当亚油酸添加量大于0.075%时,酸奶的黏度和活菌数均逐渐降低。酸奶中共轭亚油酸的含量随亚油酸添加量的增加而增加,随发酵时间的延长呈现先增加后减少的趋势。综合所有结果后发现,当脱脂乳中亚油酸添加量为0.1%,发酵36 h时,酸奶的黏度为2 700 m Pa·s,酸度为80°T,保水性为45%,活菌数为4.0×108CFU/m L,共轭亚油酸含量达到0.9 mg/m L,可获得品质优良且富含共轭亚油酸的酸奶。In order to acquire conjugated linoleic acid from yogurt to meet the body 's needs and improve human's health,different contents of linoleic acid were added to the skim milk and fermented. The viscosity,acidity,water retention,number of viable count,and the content of conjugated linoleic acid( CLA) in yogurt were tested. It showed that the influence of content of linoleic acid on acidity and water retention was minor,while the viscosity,number of viable count and the content of CLA were affected significantly. The viscosity and number of viable count increased with the adding of linoleic acid,when its concentration was lower than 0. 075%. The content of CLA increased with the adding of linoleic acid. The results showed that high quality yogurt enriched with CLA could be produced when the skim milk with 0. 1% linoleic acid was fermented for 36 h. The viscosity,acidity,water retention,number of viable count and the content of CLA were 2 700 m Pa. s,80 °T,45%,4. 0 × 108 CFU / m L and 0. 9mg / m L,respectively.

关 键 词：酸奶 乳酸菌 亚油酸 共轭亚油酸 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]