富含γ-氨基丁酸功能性乳酸菌饮品的配方及稳定性研究

Formulation and stability of functional lactic acid bacteria beverage rich in γ-aminobutyric acid

为了研发富含γ-氨基丁酸(GABA)的乳酸菌饮品,基于模糊数学综合评价模型评判GABA功能性乳酸菌饮品的最佳配方,并在此基础上,采用单因素及正交试验优化饮品稳定剂配比。结果表明,GABA功能性乳酸菌饮品的最佳工艺配方为:乳酸菌发酵饮料为基质,添加蜂蜜6%、碳酸钙0.35%、阿斯巴甜0.01%,此条件下饮品的感官评分为最高的8.52分;最佳稳定剂配比为琼脂0.10%、黄原胶0.20%、羧甲基纤维素钠(CMC-Na)0.15%,此条件下饮品的离心沉淀率为1.92%、稳定效率为68.18%。功能性乳酸菌饮品符合国家相关标准,色泽呈均一深褐色、酸甜可口、乳酸香气浓郁,GABA含量为1.98 g/L,乳酸菌活菌数达1.026×10^(10) CFU/mL,同时富含甘氨酸、谷氨酸等17种氨基酸(包含7种必需氨基酸),且饮品在常温下具有较好的贮藏性,具有广阔的市场前景。

In order to develop lactic acid bacteria beverage rich inγ-aminobutyric acid(GABA),the optimal formula of GABA functional lactic acid bacteria beverage was evaluated based on the fuzzy mathematics comprehensive evaluation model.On this basis,stabilizers ratio of beverage was optimized by single factor and orthogonal experiments.The results showed that the optimal formula of GABA functional lactic acid bacteria beverage was as follows:the lactic acid bacteria fermented beverage as substrate,honey 6%,calcium carbonate 0.35%,and aspartame 0.01%.Under this condition,the sensory score of the beverage was the highest of 8.52.The optimal stabilizer ratio was agar 0.10%,xanthan gum 0.20%,and carboxy methyl cellulose-Na(CMC-Na)0.15%.Under this condition,the centrifugal precipitation rate of the beverage was 1.92%,and the stabilization efficiency was 68.18%.The functional lactic acid bacteria beverage conformed to the relevant national standards with a uniform dark brown color,sweet and sour taste,and rich lactic acid aroma,and the GABA content was 1.98 g/L,and the viable lactic acid bacteria count was 1.026×10^(10) CFU/ml.At the same time,it was rich in 17 amino acids such as glycine and glutamic acid(including 7 essential amino acids).The beverage had good storage properties at room temperature and broad market prospect.