松茸多糖对乳酸菌发酵及酸奶品质的影响

张岩; 李键; 刘鲁蜀; 陈炼红

doi:10.13386/j.issn1002-0306.2016.01.024

松茸多糖对乳酸菌发酵及酸奶品质的影响

1. 西南民族大学生命科学与技术学院
2. 西南民族大学青藏高原研究院

基金项目:

国家公益性行业(农业)科研专项项目(201203009)；西南民族大学2014年校课题一般项目(2014NY1302)；西南民族大学2014年研究生创新型科研项目(CX2014SZ84)资助；

详细信息

作者简介:
张岩(1990-),男,硕士研究生,研究方向:食品科学,E-mail:540741377@qq.com。;

陈炼红(1967-),女,学士,副教授,研究方向:食品资源开发与研究,E-mail:lianhong_chen@163.com。;

中图分类号: TQ920.1;TS252.54
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出版历程
- 收稿日期: 2015-04-22

Effect of tricholoma matsutake polysaccharide on the fermentation characteristics of lactic acid bacteria and the texture of yogurt

College of Life Science and Technology,Southwest University for Nationalities
Institute of Qinghai- Tibet Plateau,Southwest University for Nationalities

摘要

摘要: 以松茸多糖为研究对象,通过测定酸奶的滴定酸度、持水力、质构、乳酸菌活菌数、感官等指标,研究松茸多糖对保加利亚乳杆菌和嗜热链球菌两种乳酸菌的发酵及酸奶品质的影响。结果表明:松茸多糖对乳酸菌的影响呈倒"U"型,松茸多糖添加量低于0.06%时,对乳酸菌有极明显的促生长作用(p<0.01),添加量为0.04%时促生长作用达到最佳;同时松茸多糖对乳酸菌产酸有一定的抑制作用,显著延长酸奶的后酸化过程;随着多糖浓度的增加,酸奶的持水力、质构以及感官均呈倒"U"型变化,在多糖添加量为0.04%时酸奶的品质达到最佳。结论:当松茸多糖添加量为0.04%时,松茸多糖对乳酸菌的促生长作用以及对酸奶品质的影响最佳。
- 松茸多糖 /
- 乳酸菌 /
- 发酵特性 /
- 质构 /
- 酸奶
Abstract: Tricholoma matsutake polysaccharide was taken as the main objective,and its effects on the lactic acid fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains and yogurt quality were investigated by determining the triratable acidity,water- holding capacity,texture,total number of lactic acid bacteria,sensory of yogurt. The results indicated that there was an inverted U- shaped relationship between the adding amount of tricholoma matsutake polysaccharide and the growth of lactic acid bacteria. When the adding amount was lower than 0.06%,the growth of lactic acid bacteria was significantly promoted( p < 0.01),and when the adding amount was 0.04%,the promoting effect was the best.Meanwhile,tricholoma matsutake polysaccharide had also shown some inhibitory effects on the ability of producing acid of lactic acid bacteria and could thus lengthen the after acidification process of yogurt. With the increase of its concentration,an inverted U- shaped curve was shown in the water- holding capacity,texture and sensory evaluation scores of yogurt. The quality of yogurt was the best when 0.04% tricholoma matsutake polysaccharide was added. In conclusion,the best promoting effects of lactic acid bacteria growth and yogurt quality were found when the adding amount was 0.04%.
- tricholoma matsutake polysaccharide /
- lactic acid bacteria /
- fermentation characteristics /
- texture /
- yogurt

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