几种植物功能因子对货架期中乳酸菌饮料活菌的影响
毕业论文关键词： 乳酸菌；植物功能因子；活菌培养；货架期；抗氧化性
Several plant functional factors affect the number of live bacteria of the lactobacillus drinks on the shelf life
Abstract: The number of live bacteria of lactobacillus beverage will be decreased significantly in the shelf-life, the acidity will rise, these conditions seriously affect the health function of lactic acid bacteria drinks. Some studies have shown that some plant functional factors have the ability to promote the growth of lactic acid bacteria and enhance the ability to resist adversity, such as polyphenols and oligosaccharides, etc. In the experiment, the changes of the activity of lactobacillus beverage in the shelf life, pH, reducing sugar and antioxidant activity were studied. The results show that in the storage process of lactic acid bacteria living bacteria number, the overall downward trend, flavone and tea polyphenols can accelerate the living bacteria number drop rate, tea polyphenol accelerated live bacteria number decreased the magnitude of the largest degree up to 17.2%. Isomaltooligosaccharide and oligofructose can retard the decline of rate in the number of viable bacteria, both low poly isomaltose slow live the decline in the number of bacteria in the magnitude of the largest, degree up to 21.6%, namely Isomaltooligosaccharide can prolong the shelf life of lactic acid bacteria. Anthocyanin can improve the capacity of anti adversity survival of lactic acid bacteria, in adding concentration is less than or equal to 0.005% slowed the viable lactic acid bacteria in the decline in the number of bacteria rate. When adding concentration is more than or equal to 0.015% inhibition of lactic acid bacteria growth, accelerate the lactic acid bacteria living bacteria number decreased.
Key words: Lactobacillus; Plant functional factor; Living bacterium culture; Shelf life; Antioxidant
目 录1 前言 1
1.1 乳酸菌与乳酸菌饮料的综述 1
1.1.1 益生菌的具体功能 1
1.1.2 乳酸菌的功能 2
1.1.3 乳酸菌的发展前景 2
1.2 植物功能因子 3
1.2.1 植物功能因子的应用 3
1.2.2 茶多酚 3
1.2.3 葡萄籽原花青素 4
1.2.4 黄酮 5
1.2.5 低聚果糖 5
1.2.6 低聚异麦芽糖 5
1.3 研究目的和意义 6
2 实验材料与方法 7
2.1 实验材料 7
2.1.1 实验材料与试剂 7
2.1.2 实验仪器设备 7
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