食品原料及食品添加剂对益生菌活性的影响

Effects of Food Raw Materials and Food Additives on the Activity of Probiotics

为探讨食品原料及添加剂对益生菌固体饮料中益生菌活性的影响,研究了3种原料及3种食品添加剂对益生菌固体饮料中益生菌的影响。通过试验得出以下结果:(1)薄荷脑、葡萄糖酸亚铁及苹果纤维对益生菌活性有显著性抑制,制作益生菌产品应尽量避免添加;(2)为保证益生菌活性,建议维C添加量控制在3%,姜黄和小麦低聚肽添加量控制在7%。

In order to investigate the effects of food raw materials and additives on the activity of probiotics in probiotic solid drinks,the effects of three kinds of raw materials and food additives on probiotics in probiotic solid drinks were studied.The results were as follows:(1)menthol,ferrous gluconate and apple fiber had significant inhibition on the activity of probiotics,which should be avoided as far as possible;(2)In order to ensure the activity of probiotics,it was suggested that the addition of vitamin C should be controlled at 3%,and that of curcuma and wheat oligopeptides should be controlled at 7%.