黑枸杞发酵酸奶的工艺优化及抗氧化能力的探索

doi:10.12377/1671-4393.24.03.16

摘要/Abstract

摘要： [目的]为增加黑枸杞应用范围,探究其在酸奶中的应用价值,对黑枸杞发酵酸奶工艺进行优化,探究其抗氧化能力。[方法]采用单因素试验和正交试验,探究黑枸杞添加量、白砂糖添加量、发酵剂添加量和发酵时间对酸奶产品品质影响,同时检测其对ABTS自由基和DPPH自由基清除能力的IC50,从侧面评测其抗氧化能力变化。[结果]通过感官试验评分优化后发现,在黑枸杞汁添加量6%、白砂糖添加量6%、发酵剂添加量3%、发酵时间6 h条件下制备黑枸杞发酵酸奶效果较好,口味细腻、颜色均匀,具有黑枸杞特殊风味。同时,添加黑枸杞的发酵酸奶对ABST自由基和DPPH自由基清除能力明显增强。[结论]黑枸杞添加到酸奶后能提高酸奶抗氧化能力,且融合黑枸杞颜色和风味特点,同时具有黑枸杞良好功效,是一种具有开发前景的酸奶产品。

关键词: 黑枸杞, 发酵, 抗氧化, 酸奶

Abstract: [Objective] In order to increase the application range of lycium ruthenicum murray and explore its application value in yogurt,the technology of fermented yogurt with lycium ruthenicum murray was optimized to explore its antioxidant capacity.[Method] The effects of the addition of lycium ruthenicum murray ,white sugar,starter and fermentation time on the quality of yogurt products were investigated by single factor test and orthogonal test,and the IC50 of its scavenging ability for ABTS free radicals and DPPH free radicals was detected,so as to evaluate the changes of its antioxidant capacity.[Result] Through the optimization of sensory experiment score,it was found that the fermented yogurt with lycium ruthenicum murray juice 6%,white sugar 6%,starter 3% and fermentation time 6 h had a good effect,with delicate taste,uniform color and special flavor of lycium ruthenicum murray. At the same time,it was found that the ability of scavenging ABTS free radicals and DPPH free radicals was obviously enhanced after adding lycium ruthenicum murray to fermented yogurt. [Conclusion] Adding lycium ruthenicum murray into yogurt can improve the antioxidant capacity of yogurt,and it combines the color and flavor characteristics of lycium ruthenicum murray ,and has good efficacy of lycium ruthenicum murray .It is a yogurt product with development prospects.

Key words: lycium ruthenicum murray, fermentation, antioxidant, yogurt

杜宝霞. 黑枸杞发酵酸奶的工艺优化及抗氧化能力的探索[J]. 中国乳业, 2024, 0(3): 88-92.

DU Baoxia. Technological Optimization of Fermented Yogurt with Lycium ruthenicum Murray and Exploration of Antioxidant Capacity[J]. China Dairy, 2024, 0(3): 88-92.

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