摘要
以保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌和双歧杆菌为发酵菌种,进行了水苏糖对酸乳增菌效果的研究。在Lb及St(菌种比例1∶1)的组合中,水苏糖添加量为0.8%时发酵时间缩短为4h(对照4.5h),菌数最高可达6.26×10^8cfu/mL(对照5.74×10^8cfu/mL)。在Lb、St及La(菌种比例1∶1∶1)的组合中,水苏糖添加量为0.7%-0.8%时发酵时间缩短为5h(对照5.5h),菌数最高可达5.51×10^8cfu/mL(对照5.28×10^8cfu/mL)。在Lb、St及BB(菌种比例1∶1∶2)的组合中,水苏糖添加量为0.8%时发酵时间缩短为4h(对照4.5h),菌数最高可达6.82×10^8cfu/mL(对照5.86×10^8cfu/mL)。在Lb、St、La及BB(菌种比例1∶1∶1∶2)的组合中,水苏糖添加量为0.8%时菌数最高可达6.29×10^8cfu/mL(对照5.45×10^8cfu/mL)。
This experiment was about the development of functional yogurt containing stachyose by using Lactobacillus bulgaricus,Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium as fermentation strains. The results showed that:the amount of stachyose by 0.8% add into the yogurt containing Lb and St(strain ratio of 1∶1),the fermentation time was 4h(control group 4.5h),the number of bacterial counts can reach 6.26×10^8cfu/mL(control group 5.74 ×10^8cfu/mL). The amount of stachyose by 0.7%-0.8% add into the yogurt containing Lb,St and La(strain ratio of 1∶1∶1),the fermentation time was 5h(control group 5.5h),the number of bacterial counts can reach 5.51×10^8cfu/mL(control group 5.28×10^8cfu/mL). The amount of stachyose by 0.8% add into the yogurt containing Lb,St and BB(strain ratio of 1∶1∶2),the fermentation time was 4h(control group 4.5h),the number of bacterial counts can reach 6.82×10^8cfu/mL(control group 5.86×10^8cfu/mL). The amount of stachyose by 0.8% add into the yogurt containing Lb,St,La and BB(strain ratio of 1∶1∶1∶2),the number of bacterial counts can reach 6.29×10^8cfu/mL(control group 5.45×10^8cfu/mL).
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期177-179,共3页
Science and Technology of Food Industry
基金
"欧力多"益生元牛奶系列产品产业化(NC08026)
关键词
水苏糖
酸乳
保加利亚乳杆菌
嗜热乳链球菌
嗜酸乳杆菌
双歧杆菌
stachyose
yoghurt
Lactobacillus bulgaricus
Streptococcus thermophilus
Lactobacillus acidophilus
Bifidobacterium