DHA在益生菌发酵乳中的应用

Application of DHA in probiotics fermented milk

以添加DHA的益生菌发酵乳为研究对象,研究不同DHA添加量对贮藏期内益生菌发酵乳酸度、益生菌活菌数、黏度和感官品质的影响。结果表明:8℃下贮藏21 d,DHA的添加对益生菌发酵乳的酸度、益生菌活菌数和黏度基本无影响;当DHA添加量≤10 mg/100 mL时,发酵乳基本没有鱼腥味,但随着DHA添加量的增加及贮藏时间的延长,鱼腥味越来越明显;发酵前添加0.1%(w/v)Vc可以有效缓解益生菌发酵乳在货架期内的鱼腥味。

Probiotics fermented milk with different dose of DHA were selected to analyze the acidity, viable count of probiotics, viscosity and sensory quality changes during the storage. The result showed that the addition of DHA had no significant effect on fermented milk acidity, viable count of probiotics and viscosity during the storage at 8 ℃ for 21 d. DHA endowed fermented milk with fishy odor, and the undesired smell increased gradually with the increased addition dose and storage time, however, there was no significant effect on fermented milk odor and flavor when the addition of DHA below or equal to 10 mg/100 mL. The addition of Vc（0.1%） before fermentation can relieve the fishy odor effectively.