تولید نوشیدنی لبنی فراسودمند سین بیوتیک بر پایه شیر، عصاره گانودرما و لاکتوباسیلوس کازیی آزاد و کپسوله

نویسندگان
محمد جوکی 1
سارا جعفریان 2
محمدجواد شکوری 3
مهدیس جمشیدی طهرانیان 4
1 گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
3 گروه علوم و صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
4 گروه علوم و صنایع غذایی، ، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
10.22034/FSCT.22.158.283
چکیده
امروزه تمایل مصرف کنندگان به محصولات غذایی فراسودمند مانند انواع نوشیدنی‌های پروبیوتیک رو به افزایش است، لذا در این پژوهش به تولید نوشیدنی لبنی فراسودمند سین بیوتیک بر پایه شیر، عصاره گانودرما و لاکتوباسیلوس کازیی آزاد و کپسوله پرداخته شده است. در فاز اول عصاره گیری گانودرما به روش پرکولاسیون، در فاز دوم کپسولاسیون باکتری های پروبیوتیک و در فاز سوم نوشیدنی لبنی فراسودمند تولید گردید. آنالیز آماری با استفاده از نرم افزار spss V.25 در سطح احتمال ( 05/0 ≥ p ) انجام گرفت. نتایج این پژوهش نشان داد که میانگین هیدرولیز پروتئین شیر تا ساعت 40 روند افزایشی و در ادامه تا ساعت 120 روند کاهشی داشته است. ارزیابی حسی امتیاز عطر در برخی از تیمارهای نوشیدنی اختلاف آماری معنی داری نشان داد، به‌طوری که نوشیدنی حاوی عصاره گانودرما و لاکتوباسیل کازئی کپسوله از بیشترین و نوشیدنی تهیه شده از عصاره تنها، از کمترین امتیاز عطر برخوردار بوده‌اند، بررسی pH نشان داد که باکتری لاکتیکی در پایان دوره رشد لگاریتمی خود pH را به 5/4 کاهش داده که از نظر تکنولوژیکی و ممانعت از رشد سایر میکروارگانیسم های ناخواسته مورد توجه است. همچنین نتایج حاصل از شمارش کلی باکتری ها، و شمارش باکتری های اشریشیاکلی و استافیلوکوکوس اورئوس منفی بوده است و رشدی مشاهده نشده است. لذا می توان گفت نوشیدنی لبنی فراسودمند تولید شده در این پژوهش به عنوان محصولی با مدت زمان ماندگاری متوسط و می تواند در بهترین حالت به مدت 30 روز عرضه شود تا بیشترین فواید سلامتی بخش را داشته باشد.
کلیدواژه‌ها
نوشیدنی لبنی
فراسودمند
گانودرما
لاکتوباسیلوس کازئی
کپسولاسیون

موضوعات

عنوان مقاله English

تولید نوشیدنی لبنی فراسودمند سین بیوتیک بر پایه شیر، عصاره گانودرما و لاکتوباسیلوس کازیی آزاد و کپسوله

نویسندگان English

Mohammad Jouki 1
Sara Jafarian 2
Mohammad Javad Shakouri 3
mahdis jamshidiTehranian 4
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Industry, Noor Branch, Islamic Azad University, Noor, Iran
3 Department of Food Science and Industry, North Tehran Branch, Islamic Azad University, Tehran, Iran
4 Department of Food Science and Industry, Noor Branch, Islamic Azad University, Noor, Iran
چکیده English



Today, consumers' desire for beneficial food products such as probiotic drinks is increasing, therefore, in this research, the production of a beneficial synbiotic dairy drink based on milk, Ganoderma extract and Lactobacillus casei azad and capsules has been done. In the first phase of extracting ganoderma by percolation method, in the second phase of encapsulation of probiotic bacteria and in the third phase, a beneficial dairy drink was produced. Statistical analysis was performed using spss V.25 software at the level of probability (p ≥ 0.05). The results of this research showed that the average hydrolysis of milk protein increased until 40 hours and then decreased until 120 hours.The sensory evaluation of the aroma score in some of the drink treatments showed a statistically significant difference, so that the drink containing Ganoderma extract and Lactobacillus casei capsules had the highest and the drink prepared from the extract alone had the lowest aroma score. The pH analysis showed that lactic bacteria At the end of the logarithmic growth period, the pH has been reduced to 4.5, which is important from a technological point of view and preventing the growth of other unwanted microorganisms. Also, the results of total bacterial count, Escherichia coli and Staphylococcus aureus bacteria count were negative and no growth was observed. Therefore, it can be said that the ultra-beneficial dairy drink produced in this research is a product with an average shelf life and can be offered for 30 days in the best case to have the most health benefits

کلیدواژه‌ها English

Dairy drink
beneficial
Ganoderma
Lactobacillus casei
Encapsulation
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