【摘要】 目的:研制低致敏复合乳酸菌发酵花生乳。方法:利用试剂盒测定不同品种花生中的粗蛋白含量及Ara h 1含量，选取Ara h 1含量最低的花生品种制作发酵乳；以接菌量、接菌种类、发酵时间及糖添加量为考察因素，Ara h 1含量为测定结果，采用响应面法优化致敏蛋白Ara h 1含量下降最多的发酵花生乳制备工艺；制作复合益生菌发酵花生乳，并对产品的口感、组织状态和风味进行感官评价。结果:当接菌量为4%、接种嗜热链球菌和保加利亚乳杆菌、发酵4 h、糖添加量为6%时，发酵花生乳中的主要过敏原Ara h 1减少70%,含量为48μg/g,且感官评分达到80分。结论:经工艺优化获得了致敏蛋白Ara h 1含量低，凝乳效果好，口味怡人的复合益生菌发酵花生制品。更多还原

【Abstract】 Objective: This study aimed to develop a kind of fermented hypoallergenic peanut milk with lactic acid bacteria. Methods: The crude protein content and Ara h 1 concentration in different peanut varieties were determined by the kit, and the peanut varieties with the lowest Ara h 1 content were selected to make fermented milk. Response surface method was used to optimize the preparation process of fermented peanut milk with the maximum reduction of sensitizing protein Ara h 1 content with different inoculation amount, inoculation species, fermentation time and sugar addition amount as factors. The compound fermented peanut milk with probiotics was prepared, and the taste, histological state and flavor of the product were evaluated. Results: When inoculated with 4% bacteria, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus, fermented for 4 h, and added with 6% sugar, the main allergen Ara h 1 in fermented peanut milk was reduced by 70% to 48 μg/g, and the average score of sensory evaluation was 80 points. Conclusion: Through process optimization, a compound probiotic fermented peanut product with low content of sensitizing protein Ara h 1, good curd effect and pleasant taste was obtained.更多还原