不同甜味剂对乳酸菌发酵以及牦牛酸奶品质的影响

Effects of different sweeteners on fermentation by lactic acid bacteria and the quality of yak yogurt

为了探究不同甜味剂对酸奶中乳酸菌活菌数以及酸奶品质的影响,试验测定了牦牛酸奶的乳酸菌菌落总数、滴定酸度、p H值、持水力、质构等指标。结果表明:低聚果糖作为甜味剂,乳酸菌的菌落总数最大,滴定酸度、持水力最高,p H值最低,质构也较为理想,且制作的牦牛酸奶感官评分最高,其次为木糖醇;而阿斯巴甜、AK糖与三氯蔗糖对乳酸菌的促生长作用并不明显,且感官评分较低。说明使用低聚果糖作为甜味剂制作的牦牛酸奶中乳酸菌含量更多且品质更佳。

To study the effects of different sweeteners on the number of living lactic acid bacteria and yak yogurt quality, the total number of lactic acid bacteria colonies, titratable acidity, pH value, retention ability, texture, the senses and other indexes of yak yogurt were determined. The results showed that when using fructo - oligose as sweetener, the total number of lactic acid bacteria colonies was largest, and the titratable acidity and retention ability were highest ; the pH value was lowest, and the texture was more ideal. The sensory scoring of produced yak yogurt was highest, followed by xylitol. However, aspartame, AK sugar and sucralose contributed less to the growth of lactic acid bacteria, and their sensory scores were relatively low. The results indicate that when using fructo - oligose as a sweetener, the produced yak yogurt contained more lactic acid bacteria, and its quality is better.