新型高效降胆固醇酸奶的研制

以分离自新疆酸马奶,具有高效降胆固醇活性的发酵乳杆菌SM-7和1株乳酸乳球菌乳亚种LB12菌株发酵制备酸奶,通过单因素试验研究混菌比例、接种量、发酵时间和发酵温度对酸奶品质的影响。通过结合感官评定为指标的正交试验,确定酸奶最佳发酵条件是:菌种配比1∶1(发酵乳杆菌:乳酸乳球菌),接种量6%,发酵温度42℃,发酵时间8h。利用该条件发酵的酸奶,组织状态较粘稠,乳清析出少,香气较好,酸甜适宜。其胆固醇降解率达44.86%,比优化前提高了4.29%。

The Development of Yogurt with Cholesterol-lowering Effects

In this study, Lactobacillus fermentum SM-7 and Lactococus. lactis subsp. lactis LB12 with cholesterol-reducing function were used to ferment yogurt. The Lactobacillus fermentum strain SM-7 with cholesterol-lowering effects was isolated from koumiss in Xingjiang Province. Lactococus. lactis subsp. lactis LB12 preserved in our laboratory was also with cholesterol-reducing function. The effects of strain ratio, inoculum amount, fermentation time and fermentation temperature were investigated to evaluate yogurt sensory quality. The optimal fermentation condition was obtained through orthogonal test: Lactobacillus fermentum SM-7: Lactococcus.lactis subsp. lactis LB12 of 1∶1, inoculum amount of 6% and fermentation at 42 ℃ for 8 h. The yogurt was with good sensory quality and had cholesterol-degradation rate of 44.86% which increased by 4.29% than before optimization.