【摘要】 以纯牛乳、代糖为原料,经发酵后,加入热激-修复处理后的植物乳植杆菌LIP-1浓缩液,结合真空冷冻干燥技术,采用正交试验优化巧克力涂层益生菌冻干酸奶块工艺参数。研究表明,添加7%代糖,采用菌种配比1︰4（保加利亚乳杆菌LM-5︰嗜热链球菌N1-7）的发酵剂进行发酵,对植物乳植杆菌LIP-1进行热激-修复后添加其活菌含量为1×10¹⁰ CFU/mL的浓缩液,注模后进行24 h真空冷冻干燥,在45℃条件下将巧克力融化并涂于酸奶块表面,可获得感官评分为96.00分、活菌数达8×10⁹ CFU/g的巧克力涂层益生菌冻干酸奶块。试验开发一种富含益生菌的新型乳制品,并探究热激-修复处理对植物乳植杆菌LIP-1在生产及贮藏过程中对不良环境抗性的影响,为益生菌类产品开发提供重要理论依据。更多还原

【Abstract】 The pure cow’s milk and sugar substitutes were used as raw materials. After fermentation, the concentrated liquid of Lactobacillus plantarum LIP-1 treated by heat shock repair was added. Combined with vacuum freeze-drying technology, orthogonal experiments were adopted to optimize the process parameters of chocolate-coated probiotic freeze-dried yogurt blocks. The studies showed that when 7% artificial sweeteners were added and the bacterial strain ratio was 1︰4（Bulgari Lactobacillus LM-5 and Thermophilic Streptococcus N1-7）, after thermal shock repair of Lactobacillus plantans LIP-1, a concentrated liquid with a live bacteria content of 1×10¹⁰ CFU/mL was added. After injection molding, vacuum freeze-drying was conducted for 24 h. Chocolate was melted at 45 ℃ and coated on the surface of yogurt blocks. Chocola-coated probiotic freeze-dried yogurt blocks with a sensory score of 96.00 points and a live bacteria count of 8×10⁹ CFU/g could be obtained. A new type of dairy product rich in probiotics was successfully developed, and the effect of heat shock-repair treatment on the resistance of Lactobacillus plantarum LIP-1 to adverse environments during production and storage was explored, providing an important theoretical basis for the development of probiotic products.更多还原