摘要
菊粉是由D-呋喃果糖以β-2,1-糖苷键连接的多聚果糖,具有改善人体的脂肪代谢,提高矿物质吸收等生理活性。本实验以菊粉为原料,以木糖醇为甜味剂,通过单因素试验和正交试验对菊粉功能性酸奶进行研制。得到的最佳配方为菊粉6%、甜味剂8%、发酵剂2.0%、发酵时间2h。
Inulin is a widespread polyfructan in plants,made up of linear chains of β-2,1-linked fructose residues attached to a terminal glucose molecule.Inulin can improve fat metabolism and promote mineral absorption in the human body.In the present study,inulin and xylitol as a sweetener were added to raw milk and fermented to develop a functional yoghurt.By using one-factor-at-a-time and orthogonal array design methods,the optimal fermentation conditions were determined as 6% of inulin,8% of xylitol,2.0% of inoculum size,and 2 h of fermentation time.
出处
《乳业科学与技术》
2012年第4期7-10,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
科技部科技人员服务企业行动项目(2009GJB20010)
"十二五"国家科技支撑计划项目(2011BAD09B02)
关键词
酸奶
保健
菊粉
加工工艺
感官评定
yoghurt
inulin
fermentation process
sensory evaluation
