Table of Content

30 April 2013, Volume 36 Issue 2

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Basic Research

Blood Lipid Regulation of Lactic Acid Bacteria in Rat Models of Hyperlipidemia

LI Mei, TONG Chun-hui, LIU Xiao-jie

2013, 36(2):  1-3.  DOI: 10.15922/j.cnki.jdst.2013.02.001

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Objective: To investigate the effects of two lactic acid bacteria (LAB) preparations (pure cultures of Bifidobacterium animalis No.6 and Bifidobacterium animalis.subsp.lactis Bl Qq08) on plasma lipid levels of hyperlipidemic rats. Methods: SD rats were fed high fat diet to establish preventive hyperlipidemia models. SD rats were divided into the following groups: normal control, model control, low, middel and high dose Bifidobacterium animalis No.6, and low, middel and high dose Bl Qq08. After oral administration for 45 consecutive days, the effects of both LAB preparations on serum triglyceride (TG), total cholesterol (TC) and high density lipoprotein cholesterol (HDL-c) in hyperlipidemic rat models were observed. Results: Compared with normal control group, serum TG and TC in model control group increased significantly (P＜0.01) after 45-days high-fat feeding. Compared with model control group, serum TG and TC in low dose group of Bifidobacterium animalis No.6 fell significantly (P＜0.05), and the two indicators exhibited an extremely significant decrease in middle dose and high dose group of Bifidobacterium animalis No.6. Consistent results were found when comparing different dose groups of Bl Qq08 and model control group. Howeve, no significant difference in serum HDL-c existed among three dose groups for each LAB prepration. Conclusion: Both LAB preprations help reduce blood lipids.

Processing Technology

Screening of Lactobacillus casei Strains and Their Application in Brown Active Dairy Beverages

ZHOU Jing, XI Xiao-xia, SONG Ji-hong, WANG Ji-cheng, ZHANG He-ping, Menghebilige

2013, 36(2):  4-8.  DOI: 10.15922/j.cnki.jdst.2013.02.002

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According to acid production rate, tolerance to pH 2.5 artificial gastric juice, pH 8.0 artificial intestinal juice and 0.3% bile salt, 11 with significantly higher acid production rate (P ＜ 0.05) were screened from 298 strians of Lactobacillus casei isolated from traditional fermented dairy products and among them, IMAU60143, IMAU70020 and IMAU10510 had excellent tolerance to artificial gastric juice and bile salt (P ＜ 0.05) and good storage stability in brown active dairy beverages. IMAU70020 remained greater than 5.0 × 108 CFU/g after 28 days of storage at 4 ℃.

Process Optimization of the Development of High-Dietary Fiber Shiitake Ice Cream by Othgogonal Array Design

XU Xu, YAO Jia, LI Wen-jing, SONG Shuang, WANG Da-wei

2013, 36(2):  9-13.  DOI: 10.15922/j.cnki.jdst.2013.02.003

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A high-dietraty fiber ice cream was developed with shiitake stipes. Using one-factor-at-a-time and orthogonal array design experiments, the optimum ice cream composition for improved overrun, melting rate and sensory score was determined as shiitake stipe powder 2% with a particle size of 140 mesh, gelatin 0.3%, CMC-Na 0.1%, and monostearate 0.1%. The resulting ice cream had uniform and exqusite texture, soft and smooth taste, desired overrun, proper melting resistance, and strong shiitake flavor.

Process Optimization of the Development of Ginseng Milk Beverage by Orthogonal Array Design

ZHANG Fei-jun, ZHANG Qin, YAO Jia, WANG Da-wei

2013, 36(2):  14-18.  DOI: 10.15922/j.cnki.jdst.2013.02.004

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A dairy beverage was developed mainly from ginseng roots and milk powder. One-facor-at-a-time and orthogonal array design experiments were used for formulation optimizatio of the dairy beverage based on stability and sensory score. Four factors in decreasing order of their effect on its quality were ginseng powder granulity, citric acid concentration, ginseng powder concentration and xanthan gum concentration. The optimum beverage formulation was milk powder 5%, soft sugar 8%, ginseng powder 0.3%, xanthan gum 0.20%, citric acid 0.15%, and ginseng powder granulity 0.076 mm. The beverage obtained under these condiitons was stable and abundant in nutrients and had a pure taste without bitterness.

Process Optimization by Orthogonal Array Design for the Development of a Clarified Beverage Based on Lactic Acid Fermetnation of Jujube Juice

XU Chang-liang, XIANG Jin-le, ZHENG Xiao-ying

2013, 36(2):  19-35.  DOI: 10.15922/j.cnki.jdst.2013.02.005

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A nutritional beverage was developed based on lactic acid fermentation of jujube juice. Using one-factor-at-a-time and orthogonal array design experiments, we established the optimum conditions for lactic acid fermentation of jujube juice as follows: 6% of an inoculum consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at a ratio of 2:1, 3% (V/V) of raw milk, 0.5 g/100 mL of glucose and 38 ℃ for a fermentation duration of 1 d. The maximum acid yield obtained under the optimized conditions was 7.5 g/L. The optimum beverage formulation was 2 g of brown sugar, 5 g of white sugar, 20 mg of NaCl and 0.5 g of lactic acid per 100 mL of beverage. Antioxidant assays revealed that fermented inferior jujube juice had similar DPPH radical scavenging capacity and total antioxidant capacity to fermented superior jujube juice but better than fermented apple juice and fermented sweet potato juice.

Analysis & Detection

Determination of Phosphorus Content in Formula Milk Powder for Infants and Young Children

WANG Bo, LI Mei-tao, GE Dong-mei

2013, 36(2):  24-26.  DOI: 10.15922/j.cnki.jdst.2013.02.006

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A spectrophotometric method for the determination of phosphorus content in formula milk powder forinfants and young children was developed. Under optimized experimental condiitons, the proposed method was highly reproducible and accurate. The following standard curve was established: y = 0.0372x + 0.0039 (R2 = 0.9997). The average recovery of this method was 98.5% with a RSD of 0.39%. Milk powder samples randomly selected from 30 commercial batches showed different levels of phosphorus, depending on age group. Three age groups decreasing order of phosphorus content were: young child’ formula milk powder, older infant’s milk powder and young infant’s milk powder, which were (448 ± 56), (382 ± 59) mg/g and (250 ± 58) mg/g, respectively. Morevoer, samples from different manufactures and the same age group also revealed greatly varying levels of phosphorus.

Determination of Sucralose in Dairy Foods by SPE-HPLC

DU Yan-shan, YANG Gang, XIA Jing, CAO Mei-rong, ZHANG Yan

2013, 36(2):  27-29.  DOI: 10.15922/j.cnki.jdst.2013.02.007

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A high performance liquid chromatographic method with evaporative light scattering detection (HPLC-ELSD) was developed for the determination of sucralose in dairy foods. Sucralose was extracted by precipitating samples with 0.2% acetic acid solution, cleaned up on a C18 solid phase extraction cartridge and concentrated prior to HPLC-ELSD analysis. The relationship between logarithmic peak area and logarithmic sucralose concentration was linear over the range of 0.1 to 0.8 g/L, with a correlation coefficient (R2) of 0.9991. The recoveries of sucralose from spiked milk powder and liquid milk ranged between 94% and 102%. The limit of detection was 2 mg/L (RSN = 3).

Reviews

Recent Progress on Functional Properties of Yoghurt

ZHU Yong-sheng, LIU Xiao-jie

2013, 36(2):  30-33.  DOI: 10.15922/j.cnki.jdst.2013.02.008

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Yoghurt, a typical fermented dairy product, has become increasingly popular with consumers for its highly nutritional value and unique functional properties. This paper reviews recent advances in functional properties of yoghurt, such as regulating the intestinal microflora balance, improving lactose intolerance, reducing serum cholesterol levels, delaying senescence and lowering blood pressure. In addition, future prospects of yoghurt are explored.

Current Situation and Prospects of Infant Formula Production Technologies in China

LI Xiao-dong, JIANG Chen

2013, 36(2):  34-38.  DOI: 10.15922/j.cnki.jdst.2013.02.009

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This paper is intended to provide reference materials for technological innovation in the production of infant formula so as to find a breakthrough point for the development of China’s infant formula industry. In this paper, we review the course of domestic and international development of infant formula production technologies and focuse on introducing the current status of research on fortificating polyunsaturated fatty acids, modifying milk-derived proteins, stabilizing vitamins and adding oligosaccharides. This review concludes that in the futher development of infant formula, efforts should be focused on breast milk nutrition facts, infant formula classification by physiological purpose, development of ready-tofeed infant milk, fortification with immunoreactive substances, quality control of raw milk, and production management.