防便秘酸乳的研制

Development of the anti-constipation-type Fermented Milk

以新鲜牛奶为原料,添加菊粉、低聚果糖、松仁以及苦杏仁等功能因子,通过发酵研制出具有防便秘功效的保健型酸乳。通过单因素试验确定出菊粉的最佳添加条件:发酵前添加菊粉,添加量为2%;利用响应面设计,优化出低聚果糖、苦杏仁和松仁的最佳添加量分别为4.85%,0.13%和2.14%(均为质量分数)。通过动物试验证实,该产品具有防便秘的功效,产品为乳白色黏稠半流体状,有杏仁和松仁香味,质地均匀,细腻,口感好,酸甜爽口。

Anti-constipation-type fermented milk was developed from fresh milk into which inulin, fructooligosaccharides, pine nuts and bitter almonds were added by fermentation technology. Through a single-factor experimental design, the optimal added inulin concentration was 2% after fermentation. The optimal added concentration of the fructooligosaccharides, bitter almonds and pine nuts was 4.85%, 0.13% and 2.14% respectively by response surface methodology. It was confirnned that fermented milk had anti-constipation effect. And this product was milky white, viscous, semiliquid-like. It had an soft almond and pine nut flavor with good texture, uniformity, sweet and sour taste.