酸枣仁皂苷配方奶粉工艺优化及其抗氧化活性研究

doi:10.12377/1671-4393.26.09.12

中国乳业 ›› 2026, Vol. 0 ›› Issue (9): 83-92.doi: 10.12377/1671-4393.26.09.12

酸枣仁皂苷配方奶粉工艺优化及其抗氧化活性研究

李雨馨¹, 佘振文¹, 刘梓帆¹, 肖莲荣^1,*, 卜球², 龙武²

1.湖南人文科技学院农业与生物技术学院,湖南娄底 417000;
2.湖南四季南山营养食品有限公司,湖南长沙 410000

出版日期:2026-09-25 发布日期:2026-10-23
通讯作者: ^*肖莲荣（1971-）,女,湖南新邵人,硕士,教授,研究方向为功能性乳制品研究与开发。
作者简介:李雨馨（2005-）,女,湖南邵阳人,本科,研究方向为食品科学与工程;佘振文（2004-）,男,湖南邵阳人,在读硕士,研究方向为食品科学与工程;刘梓帆（2003-）,男,湖南邵阳人,在读硕士,研究方向为食品科学与工程;卜球（1981-）,男,湖南益阳人,本科,经济师,研究方向为经济管理;龙武（1975-）,男,湖南新邵人,本科,工程师,研究方向为食品安全。
基金资助:
湖南省自然科学基金（2024JJ7280）

Research on Process Optimization and Antioxidant Activity of Jujuboside Formula Milk Powder

LI Yuxin¹, SHE Zhenwen¹, LIU Zifan¹, XIAO Lianrong^1,*, BU Qiu², LONG Wu²

1. College of Agriculture and Biotechnology,Hunan University of Humanities,Science and Technology,Loudi Hunan 417000;
2. Hunan Siji Nanshan Nutritional Food Co.,Ltd.,Changsha Hunan 410000

Online:2026-09-25 Published:2026-10-23

摘要/Abstract

摘要： [目的]探究酸枣仁皂苷配方奶粉的最佳生产工艺条件。[方法]以全脂奶粉、酸枣仁皂苷为主要原料,采用湿法工艺制备奶粉。在单因素试验的基础上,通过响应面试验研究酸枣仁皂苷、乳清蛋白粉、脱脂奶粉添加量以及塔内温度、喷嘴直径、均质压力对配方奶粉分散性、溶解度、感官品质的影响,并探讨其抗氧化活性。[结果]酸枣仁皂苷配方奶粉最佳工艺条件为全脂奶粉添加量400 g,酸枣仁皂苷添加量15.42 g,乳清蛋白粉添加量0.6 g,脱脂奶粉添加量10 g,均质压力14.50 MPa,塔内温度86 ℃,喷嘴直径1.75 mm。[结论]在最佳工艺条件下研制的酸枣仁皂苷配方奶粉口感细腻、风味较好,分散性、溶解度好,抗氧化活性良好,综合评分为88.75 分。本研究结果旨在为酸枣仁皂苷在食品中的应用和功能性奶粉开发提供理论参考。

关键词: 酸枣仁皂苷, 配方奶粉, 工艺, 抗氧化活性

Abstract: [Objective]To explore the optimal production process conditions for jujuboside formula milk powder.[Method]Using full-fat milk powder and jujuboside as the main raw materials,the milk powder was prepared by a wet process. Based on the single-factor experiments,the effects of the addition amounts of jujuboside,whey protein powder and skimmed milk powder,as well as the tower temperature,nozzle diameter,and homogenization pressure on the dispersion,solubility and sensory quality of the formula milk powder were studied through response surface experiments,and its antioxidant activity was also investigated.[Result]The optimal process conditions for the jujuboside formula milk powder were：400 g of full-fat milk powder,15.42 g of jujuboside,0.6 g of whey protein powder,10 g of skimmed milk powder,14.50 MPa of homogenization pressure,86 ℃ of tower temperature and 1.75 mm in nozzle diameter.[Conclusion]The jujuboside formula milk powder prepared under the optimal conditions has a fine texture,good flavor,good dispersion and solubility,good antioxidant activity and a comprehensive score of 88.75. The results of this study aimed to provide theoretical references for the application of jujuboside in food and the development of functional milk powder.

Key words: jujuboside, formula milk powder, process, antioxidant activity

李雨馨, 佘振文, 刘梓帆, 肖莲荣, 卜球, 龙武. 酸枣仁皂苷配方奶粉工艺优化及其抗氧化活性研究[J]. 中国乳业, 2026, 0(9): 83-92.

LI Yuxin, SHE Zhenwen, LIU Zifan, XIAO Lianrong, BU Qiu, LONG Wu. Research on Process Optimization and Antioxidant Activity of Jujuboside Formula Milk Powder[J]. China Dairy, 2026, 0(9): 83-92.

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酸枣仁皂苷配方奶粉工艺优化及其抗氧化活性研究

Research on Process Optimization and Antioxidant Activity of Jujuboside Formula Milk Powder

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