摘要
[目的]开发发酵酸奶与传统食药两用药材五味子相结合的新酸奶产品,提升乳产品价值。[方法]通过单因素试验和正交试验,探究五味子汁添加量、发酵剂添加量、发酵时间、发酵温度等因素对五味子发酵酸奶质量的影响,同时检测对ABST、DPPH和O_(2)^(-)自由基清除能力的IC_(50)值的变化,评测其抗氧化能力。[结果]工艺优化后最优发酵条件为五味子汁添加量10%、发酵剂添加量3%、发酵温度40℃、发酵时间6 h,在此条件下得到的酸奶质量最好,具有五味子特殊风味,还具有较好组织质地。优化后发酵酸奶对ABST、DPPH和O_(2)^(-)自由基清除能力的IC_(50)值均降低,说明其抗氧化活性明显增强。[结论]五味子添加到酸奶后发酵能提升酸奶的抗氧化能力,具有较好开发空间。
[Objective]To develop a new yoghurt product combining fermented yoghurt with the traditional dualuse medicinal herb schisandra chinensis to enhance the value of dairy products.[Method]The effects of Schisandra chinensis juice addition,fermenter addition,fermentation time and fermentation temperature on the quality of fermented yoghurt with schisandra chinensis were investigated by one-way and orthogonal tests,and the changes of IC_(50) values for ABST,DPPH and O_2~-radical scavenging ability were also detected to evaluate the antioxidant ability.[Result]The optimal fermentation conditions after process optimisation were 10%schisandra chinensis juice addition,3%fermentation agent addition,fermentation temperature of 40℃,and fermentation time of 6 h.The yoghurt obtained under these conditions was of the best quality,with the special flavour of schisandra chinensis,as well as a better tissue texture.The IC_(50) values of ABST,DPPH and O_2~-radical scavenging ability of the optimised fermented yoghurt were all reduced,indicating that its antioxidant activity was significantly enhanced.[Conclusion]The addition of Schisandra chinensis to yoghurt post-fermentation can enhance the antioxidant capacity of yoghurt,which has a good development space.
作者
辛太伟
XIN Taiwei(Dongcheng Animal Husbandry and Veterinary Station,Linqu County,Weifang Shandong 262600)
出处
《中国乳业》
2024年第4期96-100,共5页
China Dairy
关键词
五味子
酸奶
发酵
抗氧化
schisandra chinensis
yogurt
fermentation
antioxidation
