摘要
发酵乳具有悠久的历史,是经乳酸菌发酵而成的,富含蛋白质、矿物质和维生素等多种营养成分.随着人们对生活品质追求的提高,发酵乳受到消费者越来越多的关注.目前市面上的发酵乳多数是以单菌株或传统乳酸菌(嗜热链球菌和保加利亚乳杆菌)作为发酵剂制备而成的,但是以此生产发酵乳会有发酵时间过长、口感略差和稳定性不佳等问题.近年来,复配菌株作为发酵乳的发酵剂成为发酵乳制备方向的研究热点,利用不同菌株间的互作协同作用,可以有效提高代谢产物的含量和丰富度,进而改善发酵乳的品质及功能特性,弥补传统发酵乳在产品形态以及感官体验等方面的不足.本文综述了复配菌株能够加快发酵乳pH下降速度,丰富产品感官以及改善其流变特性和持水能力,同时还可以增强发酵乳在降血脂、抗炎、抗氧化、抑菌等功能方面的能力.最后展望了发酵乳在未来可以进行创新的研究方向,为今后发酵乳的多元化、功能化、精准化生产提供指导.
Abstract
Fermented milk has a long history of being fermented by lactic acid bacteria.Fermented milk contains many elements,including protein,minerals,and vitamins.Fermented milk is gaining more and more attention from customers as people's desire for a high quality of life improves.Most of the fermented milk on the market today are prepared with single strains or traditional lactic acid bacteria(Streptococcus thermophilus and Lactobacillus bulgaricus)as fermenting agents.However,this production method results in issues like an excessively long fermentation time,a mildly inferior taste,and poor stability.Compound strains have recently gained attention in the field of fermented milk preparation.By utilizing interactions and synergies between various strains,it is possible to increase the quantity and diversity of metabolites,enhancing the quality and functional properties of fermented milk and compensating for some of the shortcomings of conventional fermented milk in terms of product morphology and sensory experience.This study examines how complexing strains have accelerated pH reduction,improved the product's sensory qualities,rheological characteristics,and water-holding capacity,as well as increased their capacity for lipid-lowering,anti-inflammatory,antioxidant,and bacteriostatic effects.Finally,the future research paths for fermented milk innovation are intended to offer suggestions for the diverse,functionalized,and precise production of fermented milk.
维普
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