摘要
研究了木糖醇、菊粉、低聚果糖、低聚异麦芽糖和蔗糖的混合对复合益生菌枸杞酸奶发酵的影响,实验测试了复合益生菌枸杞酸奶的产酸速率、质构、感官、p H值、益生菌菌落数等指标。结果表明:4种益生元成分均对复合益生菌枸杞酸奶的发酵有促进作用,其中6%低聚果糖添加后对益生菌增殖效果最佳,产酸速率最快,发酵出的酸奶口感、质地也较为理想。
In order to explore the effects of different combination of sugar and prebiotics on the probiotics medlar yoghurt, the productive of acid rate,the total number of lactic acid bacteria colonies, pH value, texture, the senses and other indexes ofprobiotics medlar yogurt were detected. The results showed that four kinds of prebiotics contributed to the probiotics medlar yoghurt fermentation. When using fructo-oligose as prebiotics, the total number of lactic acid bacteria colonies was largest, and the productive of acid rate was fastest; the senses and the texture were more ideal.
出处
《中国乳品工业》
CSCD
北大核心
2017年第10期47-50,共4页
China Dairy Industry
基金
河南省郑州市技术研究与开发经费支持项目(153PKJGG422)
关键词
益生元
枸杞酸奶
益生菌
prebiotics
medlar yoghurt
probiotics
