硒多糖酸奶贮藏期间的理化特性研究

Study on the Physicochemical Properties of Selenium Polysaccharide Yogurt During Storage

为研究硒多糖对酸奶4℃贮藏25d内理化特性的影响,将0.06%硒多糖添加到纯牛奶中通过乳酸菌发酵制得硒多糖酸奶,测定硒多糖酸奶和对照酸奶中持水力、酸度、乳酸菌及硒含量等指标。结果表明:低温贮藏5-25 d内,对照酸奶和硒多糖酸奶持水力比较稳定;当贮藏时间为第15 d时,硒多糖酸奶持水力显著高于对照酸奶(P<0.05)。酸度随着贮藏时间的延长而显著增加(P<0.05),硒多糖酸奶和对照酸奶之间酸度无明显差异性。乳酸菌数量于贮藏时间5-25d呈现明显下降趋势(P<0.05),硒多糖酸奶在贮藏时间1d、10d和15d时乳酸菌数量显著低于对照酸奶(P<0.05)。低温贮藏期间酸奶硒含量比较稳定,且硒多糖酸奶硒含量是对照酸奶的10倍左右。硒多糖能改善酸奶在贮藏期间的一些理化特性。

The water holding capacity,acidity,lactic acid bacteria(LAB)and selenium contents of the control yogurt and selenium polysaccharide yogurt supplied by 0.06%selenium polysaccharide were monitored to determine the effects of selenium polysaccharide on the physicochemical properties of yogurt during storage at 4℃for 25 d.The results showed that the water holding capacity in control and selenium polysaccharide yogurt had no changes from 5 d to 25 d,however selenium polysaccharide significantly increased water holding capacity of yogurt at 15 d when compared to the control yogurt(P<0.05).The acidity of yogurt increased significantly during low temperature storage(P<0.05),and had no significant difference between the control and selenium polysaccharide yogurt.In addition,the count of LAB decreased significantly during the storage period of 5-25 d(P<0.05),and the LAB count of the control yogurt was higher than the selenium polysaccharide yogurt at 1 d,10d,and 15d,respectively(P<0.05).Moreover the selenium contents of the control and selenium polysaccharide yogurt were stable during low temperature storage,and the selenium contents of selenium polysaccharide yogurt were 10 times higher than those of control yogurt.Selenium polysaccharide could effectively improve the physicochemical properties of yogurt during storage.