摘要
以山羊乳为原料,通过发酵实验从7株乳酸菌中筛选出具有较高水解度及抗氧化活性的副干酪乳杆菌,并与瑞士乳杆菌及嗜热链球菌按1∶1∶2复配,得到高产抗氧化活性肽的菌株组合。通过单因素试验及响应面设计确定最优的产抗氧化活性肽条件,利用二次通用旋转法优化了发酵羊乳加工工艺,并通过体外模拟胃肠道消化研究了发酵羊乳抗氧化活性变化。结果表明:发酵羊乳的最适菌种添加量4%、蔗糖7.5%、淡奶油1.5%、40℃发酵9.5 h、后熟时间11 h。产品色香味俱佳、无明显羊奶膻味,还原能力、总抗氧化、DPPH自由基清除等抗氧化活性较强。发酵羊乳的研究,为特色乳制品的开发提供参考,有利于促进羊乳产业的发展。
In this paper,goat milk as raw material,in order to screened with high degree of hydrolysis and antioxidant activity of Lactobacillus paracasei 7 strains of Lactic acid bacteria are used to ferment goat milk respectively.Streptococcus thermophilus and Lactobacillus helveticus strains at the ratio of 1:1:2 can get the high yield and antioxidant peptides.The optimal conditions of produce antioxidant peptides were determined by single factor test and response surface design.The roduction process of fermented goatmilk which has high yield antioxidant active peptide by using two universal rotation optimization.And the antioxidant activity of goat fermented milk was studied by simulating the digestion in vitro.Experimental results show the optimum conditions for high yield peptide antioxidant activity of fermented milk goats:bacteria addition 4%,ripening time 11h,fermentation time 9.5h,7.5% sugar,cream addition 1.5% and 40℃ fermentation temperature can reduce the bad smell of goats' milk,the sensory scores of goat fermented milk is high and has strong antioxidant activity.This study improves the added value of milk products in Yunnan Province,and provides a theoretical basis for the development of functional food,has important significance to expand the development of the goat industry.
作者
马岚
赵存朝
黄艾祥
MA Lan;ZHAO Cunchao;HUANG Aixiang(Yunnan luxi county agricultural environment monitoring station and protection station,Yunnan Luxi 652499,China;College oftaood Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2018年第11期15-21,共7页
China Dairy Industry
关键词
乳酸菌
发酵羊乳
二次通用旋转
抗氧化活性肽
Lactobacillus
Fermented goat milk
Antioxidant peptide
Quadratic general rotary design
