苦荞植物基酸奶的研制及其活性研究

doi:10.12377/1671-4393.24.04.15

中国乳业 ›› 2024, Vol. 0 ›› Issue (4): 77-84.doi: 10.12377/1671-4393.24.04.15

苦荞植物基酸奶的研制及其活性研究

郭盛源^1,2, 赵超凡^1,2, 胡一晨¹, 邹亮¹, 张丽珍², 任贵兴^1,2,*

1 成都大学食品与生物工程学院,四川成都 610106;
2 山西大学生命科学学院,山西太原 030006

出版日期:2024-04-25 发布日期:2024-05-24
通讯作者: ^*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:郭盛源（1997-）,男,甘肃兰州人,硕士,研究方向为杂粮营养与功能;赵超凡（2000-）,男,河南内黄人,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,副教授,研究方向为食品营养品质评价;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;张丽珍（1977-）,女,山西五台人,博士,教授,研究方向为杂粮营养与健康。
基金资助:
天府学者项目（2022-17）

Study on the Development and Activity Study of Tartary Buckwheat Plant-based Yogurt

GUO Shengyuan^1,2, ZHAO Chaofan^1,2, HU Yichen¹, ZOU Liang¹, ZHANG Lizhen², REN Guixing^1,2,*

¹School of Food and Biological Engineering,Chengdu University,Chengdu Sichuan 610106;
²School of Life Sciences,Shanxi University,Taiyuan Shanxi 030006

Online:2024-04-25 Published:2024-05-24

摘要/Abstract

摘要： [目的]以苦荞熟粉、纯净水为主料,白砂糖、酸奶发酵剂为辅料,探究苦荞植物基酸奶的最佳配方及工艺,并考察其品质和活性。[方法]以感官评价为指标,采用单因素和响应面法优化试验,确定最佳液料比、白砂糖添加量、发酵时间、后熟时间。[结果]对苦荞植物基酸奶感官评价影响因素由大到小依次是：白砂糖添加量>发酵时间>液料比>后熟时间。其最佳配方及工艺为液料比10∶1,白砂糖添加量7%,发酵时间为7 h,后熟时间7 h。在此条件下,苦荞植物基酸奶理化指标良好,DPPH自由基清除率为（52.24±0.01）%。[结论]将苦荞应用于植物基酸奶中,能够赋予其良好的抗氧化活性。

关键词: 苦荞, 炒制, 植物基酸奶, 感官评价, 抗氧化性

Abstract: [Objective] The best formula and technology of Tartary buckwheat plant-based yogurt was explored with cooked Tartary buckwheat flour and pure water as the main material, white granulated sugar and yogurt starter as auxiliary materials, and its quality and activity were investigated. [Method] With sensory evaluation as index, single-factor and response surface optimization tests were used to determine the optimal liquid to material ratio, the amount of white granulated sugar added, the fermentation time and after-ripening time. [Result] It was founded that the influencing factors for the sensory evaluation of Tartary buckwheat plant-based yogurt were from large to small: white granulated sugar addition> fermentation time> liquid material ratio> after-ripening time. The best formula and technology were as belows: the liquid to material ratio was 10:1, the amount of white granulated sugar was 7%, the fermentation time was 7 h, and the after-ripening time was 7 h. Under these conditions, the physical-chemical index of Tartary buckwheat plant-based yogurt was well, and its DPPH radical clearance was （52.24±0.01）%. [Conclusion] The application of Tartary buckwheat in plant-based yogurt can have good antioxidant activity.

Key words: Tartary buckwheat, frying, plant-based yogurt, sensory evaluation, antioxidant activity

郭盛源, 赵超凡, 胡一晨, 邹亮, 张丽珍, 任贵兴. 苦荞植物基酸奶的研制及其活性研究[J]. 中国乳业, 2024, 0(4): 77-84.

GUO Shengyuan, ZHAO Chaofan, HU Yichen, ZOU Liang, ZHANG Lizhen, REN Guixing. Study on the Development and Activity Study of Tartary Buckwheat Plant-based Yogurt[J]. China Dairy, 2024, 0(4): 77-84.

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苦荞植物基酸奶的研制及其活性研究

Study on the Development and Activity Study of Tartary Buckwheat Plant-based Yogurt

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