关键词: 肠膜明串珠菌, 胞外多糖, 番茄汁介质, 奶布丁

Abstract: At present,the commercially available puddings are mainly modulated milk puddings,which are made by modulating the required ingredients according to the difference in taste,adding gelatin and other coagulation. Although there are some "semi-fermented" pudding products,which are mainly made from yogurt,their coagulation process still depends on the addition of various stabilizers,which can not take into account the taste,nutrition and health. In this paper,a fermented milk pudding based on Leuconostoc mesenteroides with skim milk and tomato juice as a medium was studied. It retained various nutrients in milk and was rich in various antioxidants derived from tomatoes and there was no need to add food additives such as gelatin and stabilizers. According to the experimental data,it can be seen that Leuconostoc mesentericus had strong reproduction ability in the culture system,fully utilized carbon sources,produced good acid and contained a large amount of dextran-type dietary supplements produced by fermentation. This pudding was nutritious and healthy,which fit the current consumer demand for high-quality foods. In addition,this product took advantage of the texture and water retention characteristics of glucan produced by Leuconostoc mesenteroides fermentation,and increased fun and variety of this product.

Key words: Leuconostoc mesenteroides, EPS, tomato juice, a fermented milk pudding