闫丽雅

【摘 要】针对市售不同益生菌进行了基础发酵特性研究，选择不同的益生元，分别对市售益生菌进行增殖研究，验证后选择低聚果糖和半乳糖作为益生元，进行风味发酵乳的发酵研究。结果显示，益生元低聚果糖和低聚半乳糖对乳双歧杆菌A和鼠李糖乳杆菌A具有较好的增殖作用。而在风味发酵乳的研究中发现，乳双歧杆菌不参与风味发酵乳的后熟及产品风味变化较小，而鼠李糖乳杆菌的添加会显著影响风味发酵乳的后酸，导致产品的酸度和pH值的上升，影响货架期后端产品口感，所以在风味发酵乳领域，选择乳双歧杆菌作为益生菌的添加。将乳双歧杆菌A和鼠李糖乳杆菌A应用于固体饮料中，使用低水活的脱脂粉做为基料，使得终产品显著区别于市售产品，温水冲泡后具有和一杯脱脂粉一样的风味，在货架期内产品水分活度始终低于0.25。

【关键词】益生菌;益生元;风味发酵乳;发酵特性;固体饮料

【Abstract】： The basic fermentation characteristics of different commercially available probiotics were studied， different prebiotics were selected， and the probiotics were proliferated separately. After verification， fructooligosaccharides and galactose were selected as prebiotics to conduct the fermentation research of flavored fermented milk. The results showed that fructooligosaccharides and galactooligosaccharides have a good proliferation effect on Bifidobacterium lactis A and Lactobacillus rhamnosus A. In the research of flavored fermented milk， it is found that Bifidobacterium lactis does not participate in the post-ripening of flavored fermented milk and the product flavor changes little， while the addition of Lactobacillus rhamnosus will significantly affect the after-acidity of flavored fermented milk， resulting in product degradation. The increase in acidity and pH value affects the taste of products at the end of the shelf life. Therefore， in the field of flavored fermented milk， Bifidobacterium lactis is selected as a probiotic addition. Bifidobacterium lactis A and Lactobacillus rhamnosus A are used in solid beverages， using skim powder with low water activity as the base material， which makes the final product significantly different from the commercially products. After mixed in warm water， it has the same taste just like an bottle of skim powder and the water activity is always below 0.25 during the whole shelf life.

【Key words】： probiotics; prebiotics; flavor fermented milk; fermented character; solid beverage

益生菌是一类活的微生物，当摄入充足的数量时，会对宿主产生一种有论证的功能性健康益处[1-2]。目前，益生菌的功效主要集中在下面几个方向：如调节肠道菌群功能、提升免疫力、等等[3]。益生元是益生菌的食物，益生元是一种可选择性发酵的食物原料，对肠道微生態的组成和活性产生特别的作用，从而对宿主产生健康的有益影响。所有的益生元都是膳食纤维，但不是所有的膳食纤维都是益生元[4-5]。本实验在体外通过分光光度计的方法，选择市售不同的益生菌与常用益生元，分别进行培养基培养，使用OD60的方法测试不同的益生元对不同的益生菌类别增殖效果的研究。……