植物乳杆菌和嗜酸乳杆菌微胶囊酸奶的研制

Development of microencapsulated yogurt with Lactobacillus plantarum and Lactobacillus acidophilus

以鲜牛乳为原料,添加植物乳杆菌和嗜酸乳杆菌微胶囊制备酸奶。以产品的酸度、黏度、pH、感官评分为评价指标,通过单因素试验、正交试验和主成分分析(PCA)对结果进行综合分析,优化酸奶工艺,且通过体外模拟胃肠液试验,探究微胶囊酸奶中乳酸菌的存活率。结果表明,酸奶的最佳配方为以鲜牛乳为原料,发酵剂添加量0.2%,白砂糖添加量8%,果胶添加量0.2%,微胶囊添加量2%,发酵温度41℃,发酵时间9 h。在此优化条件下制作的酸奶质地细腻,组织状态均匀,感官评分为85分,其黏度、酸度、pH值分别为410 m Pa·s、137°T、5.2,其理化和微生物指标均符合国家标准。体外模拟试验结果表明,与添加乳酸菌菌粉制成的酸奶相比,添加乳酸菌微胶囊制成的酸奶经胃液和肠液后,存活率达到67.60%和62.00%,分别增加了36.21%和33.94%。乳酸菌微胶囊添加到酸奶中,为新型酸奶食品的研发提供参考依据。

Using fresh milk as raw material,microencapsulation yoghurt was produced with addition of Lactobacillus plantarum and Lactobacillus acidophilus.Using acidity,viscosity,pH and sensory score of the product as evaluation indicators,the yogurt process technology were comprehensively analyzed through single factor,orthogonal experiments and principal component analysis(PCA).The survival rate of lactic acid bacteria in microencapsulated yogurt through in vitro simulated gastrointestinal fluid experiments were explored.The results showed that the optimal technology of the yogurt was using fresh milk as raw material,fermentation starter 0.2%,sugar 8%,pectin 0.2%,microcapsule 2%,fermentation temperature 41℃,and time 9 h.Under the optimized condition,the yogurt had fine texture,uniform tissue state,and the sensory score was 85,and its viscosity,acidity,pH were 410 mPa·s,137°T and 5.2,respectively,and physicochemical indexes and microbial indexes met the national standard.The results of in vitro simulation experiments indicated that the survival rate of yogurt made by adding lactic acid bacteria microencapsulation reached 67.60%and 62.00%,after treated with gastric and intestinal fluids,which increased 36.21%and 33.94%,respectively.Lactic acid bacteria microcapsules added to yogurt provided a reference basis for the development of new yogurt foods.