研究了木糖醇、菊粉、低聚果糖、低聚异麦芽糖和蔗糖的混合对复合益生菌枸杞酸奶发酵的影响,实验测试了复合益生茵枸杞酸奶的产酸速率、质构、感官、pH值、益生菌茵落数等指标.结果表明:4种益生元成分均对复合益生菌枸杞酸奶的发酵有促进作用,其中6％低聚果糖添加后对益生菌增殖效果最佳,产酸速率最快,发酵出的酸奶口感、质地也较为理想.%In order to explore the effects of different combination of sugar and prebiotics on the probiotics medlar yoghurt,the productive of acid rate,the total number of lactic acid bacteria colonies,pH value,texture,the seines and other indexes ofprobiotics medlar yogurt were detected.The results showed that four kinds ofprebiotics contributed to the probiotics medlar yoghurt fermentation.When using fructo-oligose as prebiotics,the total number of lactic acid bacteria colonies was largest,and the productive of acid rate was fastest;the senses and the texture were more ideal.
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