The Determination Of Malt Extract Fibre Oligosaccharides And Its Effect On Yogurt Quality Mechanism Research

This research is focused on the malt extract, and the oligosaccharides in malt extract were detected by HPLC and the influence of the malt extract on the bacteria, physical properties and sensory characteristic were evaluated. The cellotriose content in malt extract is10.45μg/mg and the cellotetrose content is2.79μg/mg. The RSD of both two are1.08%and1.09%, which demonstrated that the HPLC method has good consistency. Added different concentrate of malt extract during making yogurt, analysis the physical properties of yogurt and enumerate the viable Lactobacillus bulgaricus (L.B.) and Streptococcus thermophilus (S.T.) in yogurt at the0day,7day,14day,21day and28days during the storage. The result showed that the viable count of the lactic acid bacteria in yogurt with different malt extract had significant difference (P<0.05). The yogurt with3%malt extract had highest viable count after fermentation. During beginning of the storage (0-14day), the antioxidant property of malt extract protect the L.B. from damaging, but it accelerated the death of S.T.. The S function was used to imitate the growth of L.B. and S.T. in yogurt with3%malt extract. The R2were bigger than0.95, which means the model had a good fitness for the growth of L.B. and S.T. in yogurt with3%malt extract. Malt extract had no influence on the protein content or water content of yogurt, while the reducing sugar, ash content and water hold capability were increased with the concentration of malt extract. The malt extract enhance the flavor (P<0.05) and sour taste (P<0.05) of the yogurt and made the yogurt more fantastic.