解淀粉乳杆菌L6发酵的全谷物酸奶及其功能性研究

Preparation of wholegrain yogurts by Lactobacillus amylolyticus L6 and their functionality

以全谷物膨化粉和低脂乳粉为原料,选用1.5%山药和1.5%薏米作为固定添加全谷物,分别加入1.5%的不同谷物,利用可分泌胞外普鲁兰酶的解淀粉乳杆菌L6(Lactobacillus amylolyticusL6)作为发酵剂制备全谷物酸奶。研究了添加全谷物后对酸奶理化性质、流变学性质、抗氧化特性和抗消化特性的影响。结果表明:以低脂酸奶为对照组,全谷物酸奶的p H显著下降,在4.16~4.32之间;酸度显著上升,在114.00~133.72°T之间;质构变得柔软和黏稠;全谷物酸奶样品抗氧化能力得到改善,其中添加山药薏米红豆的低脂酸奶(LMY+YBR)清除DPPH自由基离子、羟自由基离子的能力为198.7mmol/L和66.2%,显著高于低脂酸奶(P<0.05);全谷物酸奶在模拟体外消化后生成的葡萄糖值显著低于理论葡萄糖值(P<0.05),具有抗消化性。

With wholegrains puffed powder and low-fat milk powder as raw materials,yam 1.5%and barley 1.5%as fixed wholegrains addition,and then with different wholegrain addition 1.5%,wholegrain yogurt was prepared using promozyme-producing Lactobacillus amylolyticus L6 as the fermentation starter.The effects of different wholegrains on the physical and chemical properties,rheological properties,antioxidant properties and antidigestive characteristics of the yogurt were investigated.The results showed that with low-fat yogurt as the control group,the pH of wholegrain yogurt dropped significantly,which was between 4.16 and 4.32,the acidity rose significantly,which was between 114.00°T and 133.72°T,and the texture became soft and sticky.The antioxidant capacity of wholegrain yogurt was improved:the ability of scavenging DPPH and hydroxyl radical ion ability of the yogurt with yam,barley and red bean addition were 198.7 mmol/L and 66.2%,they were significantly higher than low fat yogurt(P<0.05).The glucose value of wholegrain yogurt was significantly lower than the theoretical glucose value after simulated in vitro digestion(P<0.05),which showed anti-digestion characteristics.