牛蒡复合益生菌酸奶发酵条件的优化

Optimization of Fermentation Conditions for the Burdock-probiotic Compound Yoghurt

摘要:

本研究以胡萝卜、牛蒡、山药等为原料，添加复合益生菌制备益生菌复合酸奶并对其发酵条件进行了优化。实验结果表明，胡萝卜、牛蒡、山药的添加质量分数分别为20%、15%和10%时，发酵温度在40 ℃时，时间在7 h条件下，发酵的复合益生菌酸奶品质最好。乳酸菌接种量为5%~6%时，复合益生菌酸奶的酸性约为80%，持水性约为70%；通过发酵温度和发酵时间的对比，证明复合益生菌酸奶最佳发酵条件为：接种量为5%，发酵时间为7 h，发酵温度为40 ℃。实验结果表明：所提发酵条件能够更好实现复合益生菌酸奶的发酵优化，且得到的酸奶发酵后质量最佳。

Abstract:

In this study, carrot, burdock and yam were used as raw materials, and composite probiotics were added to prepare a probiotic compound yogurt. The fermentation conditions were optimized. The results showed that the quality of the yoghurts was the best when the addition amount of carrot, burdock or yam was 20%, 15% and 10%, respectively, with the fermentation temperature and time as 40 ℃ and 7 hours. When the inoculation level of lactic acid bacteria was 5%~6%, the acidity and water holding capacity of the compound probiotic yoghurt were about 80% and 70%, respectively. By comparing the fermentation temperature and fermentation time, the optimal fermentation conditions for the compound probiotic yogurt were: amount of inoculum 5%, fermentation time 7 hours, and fermentation temperature 40 °C. The experimental results showed that the proposed fermentation conditions can better optimize the fermentation of the compound probiotic yoghurt, and the obtained yogurt had the best quality after fermentation.