桦褐孔菌多糖对乳酸菌发酵及酸奶品质的影响

Effect of Polysaccharides from Inonotus Obliquus on Fermentation of Lactic Acid Bacteria and Quality of Yogurt

以桦褐孔菌多糖作为研究对象,通过检测酸奶滴定酸度、乳酸菌活菌数、持水力、乳清析出率、感官特性等为指标,研究桦褐孔菌多糖对乳酸菌发酵及酸奶品质的影响。结果表明:添加适量的桦褐孔菌多糖在一定程度上能抑制发酵剂的发酵产酸,促进乳酸菌的增殖,提高酸奶的持水力,增加酸奶的稳定性,减少酸奶的乳清的析出,显著改善酸奶的风味、口感、色泽及组织状态,当桦褐孔菌多糖添加量为0.2%时,桦褐孔菌多糖可以有效促进酸奶中乳酸菌的生长,乳酸菌活菌数最高达到5.2×108±0.15 CFU·mL-1,酸奶持水力最高达到83%,乳清析出率最低达到5.3%,改善了酸奶的组织状态和感官品质。

In this paper,the polysaccharides from Inonotus obliquus were used as research objects.Effect of polysaccharides from I.obliquus on fermentation of Lactic acid bacteria and quality of yogurt was investigated by measuring the titration acidity of yoghurt,the number of Lactic acid bacteria,the water holding capacity,the whey precipitation rate and the sensory characteristics.The results showed that polysaccharides from I.obliquus could inhibit the acid production to a certain degree during the fermentation process,promote the proliferation of Lactic acid bacteria,increase the water holding capacity and stability of yoghurt,and reduce the precipitation of whey of yoghurt.Simultaneously,polysaccharides from I.obliquus could improve the flavor,taste,color and tissue state of yoghurt.When the added amount of polysaccharides of I.obliquus was 0.2%,the polysaccharides from I.obliquus can effectively promote the growth of Lactic acid bacteria in yoghurt.The highest number of Lactic acid bacteria was 5.2×108±0.15 CFU·mL-1.The maximum water holding capacity of yogurt was 83%.The precipitation rate of whey was 5.3%.The tissue state and sensory quality of yogurt improved.