摘要
以5种保健中药、鲜牛乳为主要原料,尝试开发一种含保健中药成分的功能性酸奶(以下简称保健中药酸奶)。以乳酸菌数和感官评定为指标,通过正交实验确定5种中药水煎液的最适添加量。另外对对照和保健中药酸奶在贮藏过程中的乳酸菌数及p H值、黏度、多糖和氨基酸含量等理化性质的变化进行了研究。结果表明,酸奶中中药水煎液的最适添加量为:芦根1%、百合3%、莲子心0%、鸡内金0%、天冬5%;贮藏过程中,对照和保健中药酸奶的乳酸菌数、p H值和黏度均呈下降趋势,但保健中药酸奶中的乳酸菌数、p H值、黏度、多糖和氨基酸含量整体明显高于对照酸奶。
With five traditional Chinese medicine for health care and fresh milk as the main raw materials, a functional yogurt containing traditional Chinese medicine for health care （hereinafter referred to as health care medi- cine yogurt） was developed. With lactic acid bacteria number and sensory evaluation as the indicator, the optimum addition amounts of five traditional Chinese medicine decoctions were determined by orthogonal experimental design. In addition, changes of lactic acid bacteria number and physiochemical properties （including pH, viscosity, polysac- eharide content and amino acid content） during yogurt storage were studied. The results showed that the optimum ad- dition amounts of five traditional Chinese medicine decoctions were as follows： Rhizoma phragmitis 1% , Lilium brownii 3% , Plumula nelumbinis 0% , Endothelium corneum 0% ,Radix asparagi 5%. During storage, lactic acid bacteria number, pH and viscosity of control and health care medicine yogurt decreased gradually, but lactic acid bac- teria number, pH, viscosity, polysaccharide content and amino acid content of health care medicine yogurt were sig- nificantly higher than those of the control yogurt. Therefore this functional yogurt was of high nutritional and health care value.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第1期151-155,共5页
Food and Fermentation Industries
基金
淮阴工学院大学生创新计划资助
淮安市农业项目(SN12037)资助
关键词
保健中药
酸奶
乳酸菌数理化性质
traditional Chinese medicine of health care
yogurt
lactic acid bacteria number
physiochemical prop-erties
