周连玉，焦 璐，钟 睿，展 艳，杜明颖

（青海省青藏高原药用动植物资源重点实验室，青海师范大学生命科学学院，青海 西宁 810008）

摘要：为研究硒多糖对酸奶4 ℃贮藏25 d内理化特性的影响，将0.06%硒多糖添加到纯牛奶中通过乳酸菌发酵制得硒多糖酸奶，测定硒多糖酸奶和对照酸奶中持水力、酸度、乳酸菌及硒含量等指标。结果表明：低温贮藏5-25 d内，对照酸奶和硒多糖酸奶持水力比较稳定；当贮藏时间为第15 d时，硒多糖酸奶持水力显著高于对照酸奶（P＜0.05）。酸度随着贮藏时间的延长而显著增加（P＜0.05），硒多糖酸奶和对照酸奶之间酸度无明显差异性。乳酸菌数量于贮藏时间5-25 d呈现明显下降趋势（P＜0.05），硒多糖酸奶在贮藏时间1 d、10 d和15 d时乳酸菌数量显著低于对照酸奶（P＜0.05）。低温贮藏期间酸奶硒含量比较稳定，且硒多糖酸奶硒含量是对照酸奶的10倍左右。硒多糖能改善酸奶在贮藏期间的一些理化特性。

关键词：硒多糖；酸奶；理化特性；贮藏期间

中图分类号：TS252.54   文献标识码：A   文章编号：1674-506X（2020）01-0044-0004

Study on the Physicochemical Properties of Selenium Polysaccharide Yogurt During Storage

ZHOU Lian-yu, JIAO Lu, ZHONG Rui, ZHAN Yan, DU Ming-ying

（Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province, School of Life Science, Qinghai Normal University, Xining Qinghai 810008, China）

Abstract：The water holding capacity, acidity, lactic acid bacteria (LAB) and selenium contents of the control yogurt and selenium polysaccharide yogurt supplied by 0.06% selenium polysaccharide were monitored to determine the effects of selenium polysaccharide on the physicochemical properties of yogurt during storage at 4 ℃ for 25 d. The results showed that the water holding capacity in control and selenium polysaccharide yogurt had no changes from 5 d to 25 d, however selenium polysaccharide significantly increased water holding capacity of yogurt at 15 d when compared to the control yogurt (P＜0.05). The acidity of yogurt increased significantly during low temperature storage (P＜0.05), and had no significant difference between the control and selenium polysaccharide yogurt. In addition, the count of LAB decreased significantly during the storage period of 5-25 d (P＜0.05), and the LAB count of the control yogurt was higher than the selenium polysaccharide yogurt at 1 d, 10 d, and 15 d, respectively (P＜0.05). Moreover the selenium contents of the control and selenium polysaccharide yogurt were stable during low temperature storage, and the selenium contents of selenium polysaccharide yogurt were 10 times higher than those of control yogurt. Selenium polysaccharide could effectively improve the physicochemical properties of yogurt during storage.

Keywords：selenium polysaccharide; yogurt; physicochemical properties; storage

doi：10.3969/j.issn.1674-506X.2020.01-009

收稿日期：2019-09-27

基金项目：国家自然科学地区科学基金项目（31760697）；青海师范大学本科生科技创新项目（qhnuxskj2019018）

作者简介：周连玉（1976-），女，副教授，博士，主要从事微生物资源开发与研究。

引文格式：刘显茜,邹三全,徐梽宇,等.菠萝皮渣热风对流干燥工艺研究[J].食品与发酵科技,2020,56(1):39-43,53.