强化益生发酵奶的研制

Development of Fortified Probiotic Yogurt

通过响应面分析法获得含4种益生菌,以1.5%菊粉和6%麦汁强化的益生酸奶。与普通酸奶相比,该酸奶益生菌生存能力强、存活率提高约10倍,酸奶乳清析出降低17.4%。酸奶在保质期保持良好的感官性状,利于消费者接受。动物喂养实验证明该益生发酵奶大大改善食物的利用率,益于肠道微生物菌丛的改善。表明该益生发酵奶具有一定的保健功能,可进行工业生产。

Using response surface methodology optimization method, a novel probiotic yogurt that was fortified with 1.5% inulin and 6% wort was prepared by four strains of lactic acid bacteria fermentation. Compared with the conventional yogurt without supplementation, the activity of lactic acid bacteria in yogurt product is prolonged, the cell viability is enhanced by about 10 times and the yogurt syneresis is reduced by 17.4% during storage, while its sensory characteristics is retained, facilitating the consumers＇ acceptance. The chicken feeding experiments proved that the probiotic yogurt can greatly improve the nutrients availability and is beneficial to maintain or to reconstitute the bacterial flora and suppress the pathogen. Therefore, it may be sure that the yogurt is of the healthy function and can be produced industrially.