降解胆固醇和甘油三酯发酵酸豆奶的研制

Preparation of Fermented Soy-milk with High Lowering Functions to Cholesterol and Triglyceride

以具有高效降解胆固醇、甘油三酯功能的植物乳杆菌为试验菌株,通过对发酵酸豆奶品质的影响因素研究,确定发酵酸豆奶的工艺参数。试验结果表明,蔗糖添加量、接种量、发酵温度及发酵时间对酸豆奶品质的影响显著,最佳发酵条件为接种量4%,蔗糖添加量4%,发酵温度40℃,发酵时间8 h,在此条件下发酵酸豆奶为乳白色,口感细腻嫩滑,酸度为83.6°T,总活菌数为4.36×108CFU/g,胆固醇和甘油三酯的降解率分别为50.01%和39.23%。

Using Lactobacillus plantarum with high lowering functions to cholesterol and triglyceride cholesterol and triglyceride as the experimental strain, process parameters of fermented soy-milk are determined after effects factors on fermented soy-milk are researched. The experimental resuhs show that the amount of sugar added, amount of inoculation, fermentation temperature and fermentation time significantly influenced the quality of fermented soy-milk, the best fermentation conditions are inoculation 4%, sugar content 4%, at 40℃ fermented for 8 h. Under these conditions, fermented soy-milk with milk white and delicate taste tender slide, acidity 83.6°T, the total number of live bacteria 4.36 ×10^8 CFU/g, the cholesterol degradation 50.01% and triglyceride degradation 39.23% is prepared.