由于降胆固醇植物乳杆菌I4菌具有良好的功能特性,为了更好地发挥其益生作用,对I4菌与商业酸奶益生菌进行复配,利用响应面对复配参数进行优化,并对酸奶21 d内的微生物含量、理化指标和降胆固醇率进行测定.结果表明:以商业益生菌与I4菌粉比例为1:1,发酵时间10.6 h,发酵温度40.9℃,蔗糖质量分数8.1％,后发酵时间16h进行发酵,酸奶感官评分最高.4℃冷藏21 d间乳酸菌数为4.01× 109 ～4.45× 109 mL-1,pH值为4～4.28、滴定酸度为72～88°T,持水力为73.3％～80％、乳清析出率为2.1％～8.3％,黏度为407～434 mPa·s,硬度为129.96～221.34 g.通过对复配后发酵的酸奶进行降胆固醇能力的测试,得出胆固醇降解率为43.6％± 0.82％.%I4 cholesterol-lowering plant Lactobadllus bacteria has good functional properties,in order to better play a role of prebiotics,to compound with I4 bacteria and commercial probiotic bacteria of yogurt,Using response surface methodology to optimal the composited parameters.We also measured the microbial content,physical and chemical index and the rate of cholesterol-lowering of yogurt within 21 days.The result shows that the optimal sensory properties of fermentation yogurt with commercial probiotics bacteria and I4 bacteria ratio of 1 ∶ 1,fermentation time 10.6 h,fermentation temperature 40.9 ℃,sucrose concentration 8.1％,after fermentation 16 h.4 ℃ refrigerated within 21 days,the number of Lactic acid bacteria is 4.01× 109～4.45× 109 mL-1,pH is 4～4.28,titratable acidity is 72～88 °T,water-holding power is 73.3％～ 80％,whey separation rate is 2.1％～8.3％,viscosity is 407～ 434 mPa·s,hardness is 129.96～221.34 g.The test of the cholesterol-lowering ability of fermented yogurt of optimal composited parameters indicates rate of 43.6％± 0.82％.
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