摘要
对游离益生菌与微胶囊化益生菌(嗜酸乳杆菌和双歧杆菌)的存活率、pH、胞外多糖的产生进行了比较,且对添加这两种形式的益生菌酸奶,在贮存7周后的感官性质进行了评定。结果表明,微胶囊有助于提高益生菌在酸奶中存活率,且添加游离或包埋益生菌的酸奶在贮存期间,其外观、色泽、风味及酸度并无显著变化,但酸奶的质地(光滑程度)变化显著。
The survival rate,pH and the generation of extracellular polysaccharide were compared between free probiotic bacteria and microencapsulation probiotic bacteria（Lactobacillus acidophilus and Bifidobacterium lactis）in this paper.Sensory attributes of the yoghurt with this two kind of probiotic bacteria respectively were also evaluated as stored for 7 weeks.Result showed that microencapsulation could hardly change the appearance,color,flavor and acidity of the yoghurt,but could greatly enhance the survival rate of the probiotic bacteria in yogurt and improve the taste of the yogurt.
出处
《中国食物与营养》
2011年第3期32-35,共4页
Food and Nutrition in China
关键词
微胶囊
酸奶质地
益生菌存活率
microencap sulation
yogurt texture
survival rate of probiotic bacteria
