Test design
Kuedza zvinhu: mukaka mutsva,xylo-oligosaccharides, Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St).
Strain activation: Activate Lactobacillus bulgaricus uye Streptococcus thermophilus mumukaka weskim katatu kusvikira basa ravo ragadzikana (inotongwa ne microscopic kuongorora uye mukaka wakakanyiwa), wozozvichengeta mufiriji kuti ishandiswe gare gare. Nzira yekuedza: Gadzirira makumi maviri nerimwechete akaenzana emukaka mutsva wesampuli uye ugovane mumapoka matatu, nemasample manomwe muboka rega rega. Wedzera kutarisisa (%, w/v) ye0, 0.5, 0.6, 0.7, 0.8 kumasampuli muboka rega rega. , 0.9 uye 1.0 xylo-oligosaccharides, uye sanganisa Lb neSt muzvikamu zve2: 1, 1: 1, uye 1: 2 maererano kuti uite tsika yekutanga, uye wozoisa mumapoka matatu ane inoculation yakawanda ye3%. Ferment pane inogara tembiricha ye42°C, uye tora sampuli nguva nenguva kuyera huwandu hwehutachiona hunoshanda, pH kukosha, acidity uye lactic acid zvirimo muboka rega rega remukaka.
test results
(1) Lb: St = 2: 1, mhedzisiro ye xylo-oligosaccharides pakukura uye kugadzirwa kweasidhi yeyoghurt fermentation strains.
Sezvinogona kuonekwa kubva kuMufananidzo 1, 0 kusvika 1.5 h ndiyo nguva yekugadzirisa yekutambudzika uye nhanho yekutanga yekupinda muchikamu chekukura kwe logarithmic. Iyo dhizaini haina kukura nekukurumidza, iyo pH kukosha inoderera zvishoma nezvishoma, uye iyo acidity uye lactic acid inowedzera nekukurumidza. Kana iyo xylo-oligosaccharide concentration iri 0.7%, iyo yakazara mabhakitiriya Iyo yakanyanya kukosha ndeye 1.94×108 CFU/mL (iyo inodzora ndeye 1.15×108 CFU / mL), uye pH, acidity uye lactic acid content yakafanana nekutonga; pakati pe1.5 h uye 3.5 h, kushungurudza kunopinda muchikamu chekukura kwe logarithmic uye inokura nokukurumidza. Iyo pH yakadonha nekukurumidza, uye acidity uye lactic acid yemukati yakawedzera nekukurumidza. Kana iyo xylo-oligosaccharide yakasungwa yaive 0.7%, iyo yakanyanya kuwanda yebhakitiriya kuverenga yaive 5.65.×108 CFU/mL (iyo yekudzora yaive 5.41×108 CFU/mL). Iyo pH, acidity, uye lactic acid content Vaive 5.82, 63 uye 4.93 zvakateerana, uye pH, acidity uye lactic acid yemukati yekutonga yaive 6.05, 56 uye 4.67. Kubva pa3.5h kusvika 4.5 h, huwandu hwebhakitiriya hwakaderera, pH yakadonha zvishoma nezvishoma, uye acidity uye lactic acid content yakawedzera zvishoma nezvishoma.
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Nguva yekutumira: Nov-14-2023
