使用胡卜糖和一些益生菌菌株改善发酵山羊奶的物理化学和抗氧化特性
Mahmoud Ibrahim El-Sayed1, Esmat Aly1, Amany Mohammed El-Deeb1
1Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, 12613 Egypt.
Food science and biotechnology
|January 26, 2024
概括
将胡卜糖蜜和益生菌添加到发酵的山羊奶中,可以增强其抗氧化特性并改善味道. 这项研究表明,胡卜糖增加了醇含量和抗氧化活性,同时掩盖了山羊味,使其成为一种有价值的功能成分.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 发酵乳制品对健康有好处.
- 羊奶是发酵的营养基础.
- 益生菌和功能成分可以增强发酵牛奶的特性.
研究的目的:
- 为了评估胡卜糖蜜和益生菌菌株对发酵山羊奶的影响.
- 评估物理化学,抗氧化和感觉性质的变化.
- 为了确定储存期间的益生菌生存能力.
主要方法:
- 发酵的山羊奶是用不同度的胡卜糖蜜 (0,2,4%) 生产的.
- 添加了两种益生菌菌株,即Bifidobacterium bifidum DSMZ和Lactobacillus helveticus CH5,这些新菌株的成分是不同的.
- 在储存期间分析了物理化学,抗氧化,感官特性和益生菌活力.
主要成果:
- 胡卜糖增加了总醇含量和抗氧化活性.
- 与Bifidobacterium bifidum DSMZ相比,Lactobacillus helveticus CH5的活力更高. 这种细菌具有较高的活力.
- 胡卜糖部分掩盖了山羊味,但没有对接受度产生负面影响.
- 在储存期间,pH值和粘度下降,但随着卡罗布糖蜜含量增加而增加.
结论:
- 具有增强的物理化学和抗氧化特性的发酵山羊奶可以使用胡卜糖和益生菌生产.
- 胡卜糖是提高发酵山羊奶质量和功能的有希望的成分.
- 乳杆菌 helveticus CH5是一种适合发酵山羊奶应用的益生菌菌株.
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