麦麸水溶性膳食纤维对酸乳品质的影响

以小麦麸皮为原料,采用复合酶法水解制得水溶性膳食纤维（SDF）,并选择不同质量的SDF添加到原料乳和其他辅料中进行乳酸菌发酵。结果表明：在酸乳中添加麦麸SDF能显著提高酸乳中钙和必需氨基酸的含量。从酸乳感官品质和营养角度考虑,确定SDF酸乳最佳质量配方比例为：优质鲜牛乳80.0%、全脂乳粉3.0%、SDF 1.0%、蔗糖3.0%、水10.0%、发酵剂（嗜热链球菌、保加利亚乳杆菌质量比1：1）2.5%、稳定剂0.5%。

Effect of Soluble Dietary Fiber from Wheat Bran on Yoghurt Quality

Soluble dietary fiber(SDF) was prepared by hydrolyzing wheat bran with a mixture of amylase,alkaline protease and cellulase at ratio of 2:1:2 and added to fresh milk together with other auxiliary materials for yoghurt fermentation.The results showed that the presence of wheat bran SDF in yoghurt resulted in an obvious increase in the contents of calcium and essential amino acids.In terms of the quality and nutritional composition of yoghurt,the optimal fermentation substrate composition for SDF-supplemented yoghurt was 80.0% raw milk,3.0% whole milk power,1.0% SDF,3.0% sucrose,10.0% water,2.5% fermentation starter(a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus,1:1),0.5% stabilizer.