食品科学 ›› 2020, Vol. 41 ›› Issue (10): 145-151.doi: 10.7506/spkx1002-6630-20190322-296

• 生物工程 • 上一篇    下一篇

降胆固醇益生菌对马铃薯酸奶发酵的影响与品质分析

郑佳,何腊平,陈翠翠,刘涵玉,陶菡   

  1. (贵州省农畜产品贮藏与加工重点实验室,贵州大学酿酒与食品工程学院,贵州 贵阳 550025)
  • 出版日期:2020-05-25 发布日期:2020-05-15
  • 基金资助:
    贵州省农业攻关项目(黔科合支撑[2019]2382号;黔科合支撑[2016]2580号)

Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis

ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han   

  1. (Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2020-05-25 Published:2020-05-15

摘要: 以具有降胆固醇作用的双歧杆菌及乳酸菌混合发酵马铃薯酸奶,研究不同菌株对发酵酸奶品质的影响。以乙醛、双乙酰两种主要风味物质为考察指标,采用滴定法及邻苯二胺比色法检测菌株类别、接种量和菌种比例对乙醛、双乙酰的影响,同时考察各因素对感官评分的影响。结果表明:感官评分及风味物质都存在菌株特异性,自筛专利菌株动物双歧杆菌亚种BZ11及戊糖乳杆菌MT-4与商业菌株长双歧杆菌BL1及嗜热链球菌Q-1复配能互相作用影响酸奶风味物质生成;最终得到马铃薯酸奶益生菌总水平为6.3×108 CFU/mL,尤其是双歧杆菌总量达到3.6×108 CFU/mL。此外,还原糖质量分数为1.94%,游离氨基酸含量为136.64 mg/100 g,均优于发酵前及市售酸奶水平。复合菌株在酸奶中胆固醇降解率为20.45%,与单菌株相比提高了1.86%~15.57%。得到的益生菌马铃薯酸奶不仅有较好的风味,而且在营养及功能特性方面有望对人体健康起到有益作用。

关键词: 马铃薯酸奶, 降胆固醇菌种, 乙醛, 双乙酰

Abstract: Cholesterol-lowering Bifidobacteria and lactic acid bacteria were used as mixed starter cultures to produce yoghurt from a mixture of skim milk powder and saccharified potato pulp in this paper. The effect of 19 different strains on the quality of yoghurt was studied, and the effects of different combinations of selected strains and inoculum size on the concentration of acetaldehyde and diacetyl as the major flavor compounds, determined by titration and colorimetric assay using o-phenylenediamine, respectively, as well as sensory evaluation were also examined. The results showed that the sensory evaluation score and flavor compounds concentrations exhibited strain specificity. The interaction among Bifidobacterium animalis subsp. lactis BZ11, Lactobacillus pentosus MT-4, B. longum BL1 and Streptococcus thermophiles Q-1 affected flavor formation in yogurt fermented by their mixed cultures. The total probiotic count in the yogurt produced under the optimized conditions was 6.3 × 108 CFU/mL. Notably, the Bifidobacterium count was up to 3.6 × 108 CFU/mL. In addition, the contents of reducing sugar and free amino acids were 1.94% and 136.64 mg/100 g, both higher than those before fermentation and those of commercial yogurt. The degradation percentage of cholesterol in yoghurt containing the mixed culture was 20.45%, which was 1.86%–15.57% higher than that obtained using individual strains alone. The probiotic potato not only had an excellent flavor, but also could be expected to have health benefits due to its nutritional and functional properties.

Key words: potato incorporated yoghurt, cholesterol-lowering probiotics, acetaldehyde, diacetyl

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