食品科学
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张根生,丁小君,于 敏,程健博,丁 健
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ZHANG Gensheng, DING Xiaojun, YU Min, CHENG Jianbo, DING Jian
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摘要:
为降低蛋黄液中胆固醇含量,选择出降胆固醇效果较好的3 种菌作为复合发酵菌种,将复合菌株接种到蛋黄液中,于恒温培养箱中培养,用直接皂化-比色法探讨了复合乳酸菌对蛋黄液中胆固醇降低率的影响,利用正交试验优化最佳发酵工艺参数。结果表明,最佳工艺条件为发酵温度40 ℃、发酵时间24 h、接种量3%、牛胆盐质量浓度3 g/L、混合菌种(嗜热链球菌、嗜酸乳杆菌、双歧杆菌)菌液体积比1∶2∶1,在此条件下,可使蛋黄中胆固醇降低率达31.5%。
关键词: 复合乳酸菌, 蛋黄液, 降解率, 比色法
Abstract:
Egg yolk was inoculated with a mixed culture of three strains with high cholesterol-reducing capacity and kept in a thermostatic oven in order to maximize cholesterol reduction. Direct saponification-colorimetry method was used to measure the reduction rate of cholesterol. The fermentation conditions were optimized using an orthogonal array design as follows: fermentation temperature, 40 ℃; fermentation time, 24 h; inoculum amount, 3%; bile salt concentration, 3 g/L; and the proportion of mixed strains, 1:2:1 (Streptococcus thermophilus:Lactobacillus acidophilus:Bifidobacterium). Under these conditions, the cholesterol in egg yolk was reduced by 31.5%.
Key words: mixed Lactobacillus, egg yolk, cholesterol degradation, colorimetric method
中图分类号:
TS251.5
张根生,丁小君,于 敏,程健博,丁 健. 复合乳酸菌发酵降低蛋黄液中胆固醇的工艺优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201603034.
ZHANG Gensheng, DING Xiaojun, YU Min, CHENG Jianbo, DING Jian. Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603034.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201603034
https://www.spkx.net.cn/CN/Y2016/V37/I3/186