摘要
沙棘酵素是沙棘浆经微生物发酵的产物,富含维C、黄酮等多种营养成分,具有较高的营养价值。市售的沙棘酵素产品大多为沙棘酵素原液,口味偏酸,少有添加沙棘酵素制备的食品供人们选择。因此,将沙棘酵素添加到酸奶的制备流程中,通过单因素试验和正交试验优化沙棘酵素酸奶的发酵工艺,结果表明,沙棘酵素酸奶的最佳发酵工艺为发酵温度41℃,纯牛奶160 g,酸奶发酵剂0.8 g,罗汉果糖苷1.375 g,低聚异麦芽糖9.625 g,明胶0.4 g。此工艺下制备的酸奶口感丰富,沙棘风味浓郁,组织细腻均匀。采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picryIhydrazyI,DPPH)自由基清除率为指标评价其抗氧化能力,结果表明,5,10,15,20,25 mg/mL质量浓度的沙棘酵素酸奶对应的自由基清除率为28.1%,34.5%,41.5%,51.1%,55.6%,较市售酸奶有很大提升。
Seabuckthorn enzyme is the product of seabuckthorn pulp fermented by microorganism,which is rich in vitamin C,flavonoids and other nutrients,and has high nutritional value.Most of the marketed seabuckthorn enzyme products are seabuckthorn enzyme liquid,with sour taste and few food prepared by adding seabuckthorn enzyme for people to choose.Therefore,the seabuckthorn enzyme was added to the preparation process of yogurt in this experiment.The fermentation process of seabuckthorn enzyme yogurt was optimized by single factor and orthogonal experiments.The results showed that the optimum fermentation process of seabuckthorn enzyme yogurt was:fermentation temperature 41℃,pure milk 160 g,yogurt starter 0.8 g,mogroside 1.375 g,isomaltooligosaccharide 9.625 g,gelatin 0.4 g.The yoghurt prepared by this process had rich taste,rich flavor of seabuckthorn and delicate and uniform microstructure.The free radical scavenging rate of 1,1-diphenyl-2-picryIhydrazyI(DPPH)was used as an indicator to evaluate its antioxidant capacity.The results showed that the free radical scavenging rates of 5,10,15,20 and 25 mg/mL hippophae rhamnoides yoghurt were 28.1%,34.5%,41.5%,51.1%and 55.6%,which were significantly higher than those of commercial yoghurt.
作者
刘忠伟
胡逸轩
刘贺梅
黄亮
赵原
梁子兆
LIU Zhongwei;HU Yixuan;LIU Hemei;HUANG Liang;ZHAO Yuan;LIANG Zizhao(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hu'nan 410004,China;Hu'nan Key Laboratory of Processed Food for Special Medical Purpose,Central South University of Forestry and Technology,Changsha,Hu'nan 410004,China)
出处
《农产品加工》
2022年第19期73-77,共5页
Farm Products Processing
基金
2020年中南林业科技大学大学生科技创新项目“元气沙棘酵素泡泡酸奶研究开发”(2020年12月)
湖南省自然科学基金项目“纳米洋蓟膳食纤维提取及功能性研究”(2019JJ60020)
湖南省科技创新平台与人才计划项目(2017TP1021)。
关键词
沙棘酵素
酸奶
单因素试验
正交试验
抗氧化能力
seabuckthorn enzyme
yogurt
single factor experiment
orthogonal experiment
antioxidant capacity
