中文摘要：

采用海藻酸钠固定瑞士乳杆菌，制备具有血管紧张素转化酶（ACE）抑制活性的酸乳，通过单因素试验和L9（3^4）正交试验确定其最优固定条件。结果表明，最优固定条件是1．5g／100mL海藻酸钠溶液、菌液浓度1：10（m／V）、0．1mol／LCaCl2溶液、固定时间1h。将固定化的瑞士乳杆菌与传统酸乳发酵剂（保加利亚乳杆菌和嗜热链球菌）复配接入到11g／100mL牛乳中，在37℃条件下发酵至凝乳，凝乳时间为8h，pH值为4．2，凝乳状态好，口感柔和、细腻，成品酸乳ACE抑制活性为70．3％。

英文摘要：

In this study, Lactobacillus helveticus was immobilized using sodium alginate and used to product yogurt with ACE inhibitory activity. As determined using one-factor-at-a-time method in combination with an L9（3^4） orthogonal array design, the optimal immobilization conditions were sodium alginate concentration 1.5 g/100 mL, cell concentration 1：10 （m/V）, CaCh concentration 0.1 mol/L, and immobilization time 1 h. The immobilized strain and traditional yogurt starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus were used together to ferment 11 g/100 mL milk power solution at 37 ℃ until coagulation was completed. Good coagulation was achieved after 8 h of fermentation. The pH of the yogurt obtained with a gentle and smooth taste was 4.2 and the ACE inhibitory activity 70.3%.