牛蒡多糖对发酵酸奶品质的影响

Effects of Burdock Polysaccharides on the Fermented Milk Quality

为了探讨牛蒡多糖对发酵酸奶品质的影响,采用水提醇沉法提取牛蒡根多糖,并按不同的添加剂量添加到牛奶中经乳酸菌制作发酵酸奶,通过考察酸奶中乳酸菌菌数、酸奶酸度、持水力及酸奶感官分析牛蒡多糖对发酵酸奶品质的影响。结果显示:与未添加牛蒡多糖的酸奶相比,当牛蒡多糖添加量为0.5%,1.0%和1.5%时,酸奶中乳酸菌的数量显著高于其他试验组(p<0.05);当牛蒡多糖添加量为1.5%时,乳酸菌数量高达3.82×10^(8) cell/mL;当牛蒡多糖添加量为1.5%和2%时,牛蒡多糖酸奶的酸度分别达到109.41°T和107.15°T,比空白对照组提高17.33%和14.91%(p<0.05);当牛蒡多糖添加量为1.5%时,酸奶持水力显著高于其他多糖添加剂量组(p<0.05),比空白对照组提高9.08%;酸奶中牛蒡多糖的添加量在1%~1.5%的范围内时,酸奶的综合评分显著高于对照组,其中添加量为1.5%时,酸奶感官评分最高。该试验说明牛蒡多糖在酸奶发酵过程中的适量添加可以有效改善酸奶品质及感官。

In order to explore the effect of burdock polysaccharide on the quality of fermented yogurt,the method of water extraction and alcohol precipitation was used to extract burdock polysaccharide,and the polysaccharide was added to milk with different dosage to make fermented yogurt.The effect of burdock polysaccharide on the quality of fermented yogurt was analyzed by investigating the number of lactic acid bacteria in yogurt,acidity of yogurt,water holding capacity and sensory characteristics of yogurt.The experimental results showed that compared with yogurt without burdock polysaccharide,the amount of lactic acid bacteria in yogurt with 0.5%,1.0% and 1.5% addition was significantly higher than that in other experimental groups(p<0.05),and the amount of lactic acid bacteria reached 3.82×10^(8) cell/ml with 1.5%addition.When burdock was added at 1.5% and 2%,the acidity of burdock polysaccharide yogurt reached 109.41°T and 107.15°T,respectively,which was 17.33% and 14.91% higher than that of the control group(p<0.05).When the addition rate of burdock polysaccharide was 1.5%,the water holding capacity was significantly higher than other groups(p<0.05),and increased by 9.08% compared with the control group.The comprehensive score of yogurt was significantly higher than that of the control group when the addition amount of polysaccharide was in the range of 1%-1.5%,and the sensory score of yogurt was highest when the addition amount was 1.5%.The experiment results indicated that burdock polysaccharide was benefit for improving the quality and sensory of yogurt.