富硒保健酸奶的研制

Development on the health-care yoghurt rich in selenium

为了将酸乳与有机硒两者结合起来,更好地发挥两者的保健功能,通过L9(33)正交试验,确定富硒乳酸菌制作酸奶生产用发酵剂的最佳发酵条件:发酵温度为42℃,加硒量为7μg.mL-1,接种量为4%。测得发酵剂的活菌数为:9.45×108cfu.mL-1,硒的转化率达到84.15%,活力为0.65,符合酸奶发酵剂质量要求。用此发酵剂生产富硒酸奶的最佳工艺条件:富硒发酵剂接种量为7%,加糖量为6%,培养温度为42℃,发酵时间为4.5 h。该酸乳硒含量达0.49μg.mL-1,转化硒为0.4815μg.mL-1,转化率为98.25%。与普通乳酸菌发酵酸乳相比,硒含量提高了约480倍。

The combination of lactic acid bacteria and organic selenium can exert their health - care effects better. With L9 （33） orthogonal experiment, the optimal fermenting conditions for yoghurt rich in selenium were set as the fol- lowing ： fermenting temperature 42~C, the addition of selenium 7μg.mL-1, inoculation amount 4%. The live bacterial of starter is 9.45 × 108 cfu · mL-1 ,the conversion rate of selenium is 84.15% and the activity is 0.65 ,which is up to the requirements for the quality of yoghurt starter. The optimum technological conditions for the yoghurt rich in selenium with this starter were determined as the following：the inoculation amount of starter rich in selenium 7%, sugar addition 6%, culture temperature 42℃, fermenting period 4.5 h. The selenium content is up to 0.49 μg.mL-1, converted selenium is 0.4815 μg.mL-1 ,and the conversion rate is 98.25%. The selenium content is about 480 times denser than that in yoghurt average with normal lactic acid bacteria.