中国乳业 ›› 2026, Vol. 0 ›› Issue (3): 148-157.doi: 10.12377/1671-4393.26.03.20

• 乳品加工 • 上一篇    

青稞植物基酸奶发酵过程中品质特性及抗氧化活性的研究

朱煜婷1,2, 胡一晨1, 王蕾1, 邹亮1,*, 任贵兴1,2,*   

  1. 1.成都大学食品与生物工程学院,成都四川 610106;
    2.山西大学生命科学学院,太原山西 030006
  • 出版日期:2026-03-25 发布日期:2026-04-09
  • 通讯作者: *邹 亮（1979-）,男,四川成都人,博士,教授,研究方向为食品营养与加工特性;任贵兴（1963-）,男,山西兴县人,博士,研究员,研究方向为杂粮营养与功能。
  • 作者简介:朱煜婷（2002-）,女,山西运城人,在读硕士,研究方向为杂粮营养与功能;胡一晨（1987-）,女,浙江杭州人,博士,教授,研究方向为食品营养品质评价;王 蕾（1996-）,女,湖北武汉人,博士,副研究员,研究方向为杂粮加工与原料高值化利用。
  • 基金资助:
    四川省高层次人才引进计划-天府学者项目（2022-17）

Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt

ZHU Yuting1,2, HU Yichen1, WANG Lei1, ZOU Liang2,*, REN Guixing1,2,*   

  1. 1. School of Food and Biological Engineering,Chengdu University,Chengdu Sichuan 610106;
    2. School of Life Sciences,Shanxi University,Taiyuan Shanxi 030006
  • Online:2026-03-25 Published:2026-04-09

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摘要： [目的]探究发酵时间对青稞植物基酸奶理化特性、感官品质及抗氧化活性的影响,以确定最佳发酵工艺。[方法]通过设置不同发酵时间（6、7、8、9、10 h）,系统测定酸奶的pH值、可滴定酸度、持水力、流变特性、总酚含量、抗氧化活性,并结合感官评价与电子舌分析进行综合评估。[结果]随发酵时间延长,pH持续降低,可滴定酸度升高,持水力和流变特性在7 h达到最佳;总酚含量与体外抗氧化活性（DPPH和ABTS自由基清除率）随发酵时间延长而增强,10 h时达到最高;感官评价显示7 h发酵样品色泽、组织状态、风味和口感综合得分最高。[结论]7 h为青稞植物基酸奶的最佳发酵时间,可兼顾优良的理化特性、抗氧化能力与感官接受度。

关键词: 青稞, 植物基酸奶, 流变特性, 抗氧化活性, 电子舌

Abstract: [Objective] To investigate the effects of fermentation time on the physicochemical properties,sensory quality,and antioxidant activity of highland barley-based yogurt,in order to determine the optimal fermentation process. [Method] Different fermentation times（6,7,8,9,10 h）were set to systematically evaluate the yogurt's pH value,titratable acidity,water holding capacity （WHC）,rheological properties,total phenolic content,and antioxidant activity.Sensory evaluation and electronic tongue analysis were also conducted for comprehensive assessment. [Result] As fermentation time increased,the pH value continuously decreased,while titratable acidity increased. The WHC and rheological properties reached their optimum at 7 hours. The total phenolic content and in vitro antioxidant activity（DPPH and ABTS radical scavenging rates）increased with fermentation time and peaked at 10 hours. Sensory evaluation showed that the 7 h fermentation sample achieved the highest overall scores in color,texture,flavor,and taste. [Conclusion] The optimal fermentation time for highland barley plant-based yogurt is 7 hours,as it achieves a balance between excellent physicochemical properties,antioxidant capacity,and sensory acceptability.

Key words: Highland Barley, plant yogurt, rheological properties, antioxidant activity, lectronic tongue

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