功能性益生菌酸奶的配方优化及其对肠道微生态的调节作用研究

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中图分类号：TS201.3 文献标志码：A 文章编号：1674-0270（2025）36-0149-03

Optimization of Formula for Functional Probiotic Yogurt and Its Regulatory Effect on Intestinal Microbiota

HUANG Ju,HE Wei,LUO Xiaoyan (Sichuan Xuebao Dairy Group Co., Ltd.,Mianyang 621ooo, China)

Abstract:A functional probiotic yogurt production project is taken for research.Inorder toachievethe two goalsof formulaimprovementand intestinal microbiota regulation,response surface methodologyis used to improve theratioof probioticcompoundand fermentation process conditions.Inaddition,an in vitro simulated intestinal model is used to testtheefect of the productonregulating intestinal microbiota.The project solves the problem of probiotic survival and stabilitybychanging theratioof whey protein toprobioticsand improving thefermentation temperature control system. The finished product contains 6.2×109CFU/mL of active probiotics. In vitro experiments show that it can increase the numberof intestinal bifidobacteriaand improve theratioofLactobacili to Escherichia coli.Teenginering technology scheme formed by the research lays the foundation for the massproduction offunctional probiotic yogurt, improving product effectiveness and production capabilities.

Key Words: functional probiotic yogurt; formula optimization; regulation of intestinal microbiota

功能性益生菌酸奶能够补充营养和调节肠道微生态。（剩余5200字）