摘要
以脱脂复原乳为原料,按不同比例(0.015%,0.020%,0.025%,0.030%)添加芦丁制成含有芦丁的营养保健型低脂酸奶,考察其对酸奶发酵时间、酸度、持水力、感官品质、抗氧化性能和发酵细菌数量等的影响。试验表明:与对照组相比,添加0.015%~0.025%的芦丁酸奶持水力和状态感官评分提高(P<0.05);随芦丁添加量的增加,酸奶芦丁含量和抗氧化能力逐渐提高,添加量≥0.015%时显著提高酸奶芦丁含量和抗氧化能力,而发酵细菌数量则受到抑制,当剂量≥0.020%时2种细菌数量显著减少(P<0.05),发酵时间也显著延长(P<0.05);芦丁添加剂量进一步增加到0.030%时显著降低了持水力和感官评分。试验结果表明,添加适宜的芦丁(0.015%~0.025%)可提高酸奶持水力、抗氧化能力和感官品质,但超过0.020%时会延长发酵时间。
Based on skimmed milk,the effects were investigated on supplementing different concentrations of rutin(0.015%,0.020%,0.025% and 0.030%)in fermentation time,acidity,water holding capacity,sensory quality,antioxidant capacity and microbe numbers of low fat yogurt.The results showed that the addition of 0.015% ~0.025% rutin increased the water holding capacity and the state sensory score of yoghurt(P<0.05)compared with the control.With the rutin amount increasing,the rutin contents and antioxidant capacity were gradually increased in yoghurt,and they were significantly enhanced when the amount was more than 0.015%.The numbers of fermented bacteria were reduced as the rutin amount increased,and the numbers of two bacteria were decreased significantly and the fermentation time was prolonged significantly when the amount was more than0.020%.While more rutin amount(0.030%)was added,the water holding capacity and sensory scores were significantly reduced.In a word,the addition of suitable rutin(0.015%~0.025%)improved the water holding capacity,antioxidant capacity and sensory quality of yoghurt,but the fermentation time was prolonged when more than 0.020% was added.
作者
侯彩云
郭秀兰
彭家宣
卢玉容
HOU Cai-yun;GUO Xiu-lan;PENG Jia-jcuan;LU Yu-rong(Chengdu University , College of Pharmacy and Biological Engineering ? Chengdu , Sichuan 610106, China)
出处
《食品与机械》
北大核心
2019年第4期37-41,共5页
Food and Machinery
基金
四川省教育厅科研项目(编号:18ZB0136)
关键词
芦丁
低脂酸奶
抗氧化性
持水力
rutin
low-fat yoghurt
antioxidant capacity
water holding capacity
