中文摘要：

为制备新型合生元酸奶,研究了益生元的种类及添加量、益生菌混合比例、总接种量及发酵时间、发酵温度对合生元酸奶活菌数和品质的影响.结果表明：原料乳中低聚木糖、低聚果糖、低聚异麦芽糖添加量分别为0.8%、0.6%、0.8%（w/v）,以体积比为1：1的干酪乳杆菌S1和乳酸乳球菌LB12菌液为发酵剂,总接种量为3%（v/v）,37℃恒温发酵10 h,在此条件下制备的酸奶甜中带酸,质地均匀,色泽为乳白色,香味浓郁,活菌数达9.26×109 cfu·m L~（-1）,为市售伊利原味酸奶15倍.该新型合生元酸奶具有潜在的降胆固醇和抗氧化功能,具有良好的市场前景和发展空间.

英文摘要：

To prepare a new synbiotic yogurt, the effects of different prebiotics, the additive amount ofprebiotics, the ratio of probiotic strains, inoculation quantity, fermentation time and fermentation temperature are investigated in this work to evaluate the number of viable bacteria and the quality of yogurt. The optimal fermentation condition can be listed as follows： by adding 0.8% （w/v） xylooligosaccharide （XOS）, 0.6% （w/v） fructooligosaccharide （FOS）, 0.8% （w/v） isomaltooligosaccharide （IMO） （w/v）, the ratio of liquid culture Lactobacillus casei S1 （L.casei S1） to Lactococcus lactis LB12 （L.lactis LB12） as l：l（v/v）, the inoculation quantity as 3% （v/v）, fermenting at 37℃ for 10 h. The yogurt prepared under this fermentation condition is considered as good in several aspects such as taste, texture, color and flavor. The number of viable bacteria in the synbiotic yogurt is 9.26×10^9 cfu.mL^-1 which is about 15 times of Yili plain yogurt. The synbiotic yogurt is believed to have good market prospect for its potential functions for lowering cholesterol and antioxidation.