摘要
以花生蛋白、青枣和纯牛奶为主要原料制备花生蛋白青枣酸奶。在单因素的基础上,采用响应面法优化花生蛋白青枣酸奶的发酵工艺,并分析酸奶的营养品质及抗氧化活性。结果表明:花生蛋白青枣酸奶发酵制备最佳工艺条件为花生蛋白粉与水的料液比1∶10(g/mL)、纯牛奶添加量20%(以花生蛋白粉和水的总质量计,下同)、发酵温度42℃、青枣浆添加量15.00%、蔗糖添加量6.50%、发酵时间6.0 h、发酵剂接种量2.90%,在此条件下制得的花生蛋白青枣酸奶的感官评分为92.16。在花生蛋白青枣酸奶中检测出17种氨基酸,总氨基酸含量为54.08%,其中必需氨基酸含量为17.76%;花生蛋白青枣酸奶对DPPH·和·OH清除能力优于原味酸奶。
Peanut protein jujube yogurt was prepared with peanut protein,green jujube and pure milk as main raw materials.On the basis of single factor,response surface method was used to optimize the fermentation process of peanut protein green jujube yogurt,and the nutritional quality and antioxidant activity of yogurt were analyzed.The results showed that the optimum conditions for the fermentation of peanut protein yogurt were as follows:the ratio of peanut protein powder to water to liquid 1∶10(g/mL),pure milk addition 20%(based on the total mass of peanut protein powder and water,the same below),fermentation temperature 42℃,green jujube pulp addition 15.00%,sucrose addition 6.50%,fermentation time 6.0 h and starter inoculating amount 2.90%.Under these conditions,the sensory score of peanut protein green jujube yogurt was 92.16.17 kinds of amino acids were detected in peanut protein green jujube yogurt,the total amino acid content was 54.08%,and the essential amino acid content was 17.76%.Peanut protein green jujube yogurt has better scavenging capacity to DPPH·and·OH than plain yogurt.
作者
梁海燕
LIANG Hai-yan(School of Medicine,Henan University of Science and Technology,Zhoukou 466000,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第2期81-86,共6页
Cereals & Oils
基金
河南省高等学校重点科研项目计划(2020360001)
河南省重点科技研发项目(2020201079NY)。
关键词
花生蛋白
青枣
响应面法
酸奶
氨基酸
peanut protein
green jujube
response surface methodology
yogurt
amino acid
