中国乳业 ›› 2026, Vol. 0 ›› Issue (1): 99-108.doi: 10.12377/1671-4393.26.01.15

• 乳品加工 • 上一篇    下一篇

纯植物基藜麦酸奶发酵工艺优化及其品质研究

王琪1, 李倩昱1, 张宏2, 秦文君3, 蔡瑾4   

  1. 1.山西大学生命科学学院,山西太原 030031;
    2.山西五台山天域农业开发有限公司,山西太原 030027;
    3.山西省中医院营养科,山西太原 030012;
    4.山西大学应用化学研究所,山西太原 030006
  • 出版日期:2026-01-25 发布日期:2026-03-09
  • 作者简介:王 琪（1982-）,女,山西忻州人,博士,讲师,研究方向为微生物与功能食品;李倩昱（2000-）,女,山西晋城人,硕士,研究方向为微生物与功能食品;张 宏（1971-）,男,山西忻州人,本科,研究方向为农产品加工;秦文君（1970-）,女,山西太原人,硕士,主任医师,研究方向为慢病与营养干预;蔡 瑾（1982-）,女,山西太原人,博士,副教授,研究方向为食品加工与植物保护。
  • 基金资助:
    藜麦酸奶理化指标的测定（企业开发项目）（01130125060114）

Optimization of Fermentation Process and Quality Research of Pure Plant-based Quinoa Yogurt

WANG Qi1, LI Qianyu1, ZHANG Hong2, QIN Wenjun3, CAI Jin4   

  1. 1. School of Life Science, Shanxi University, Taiyuan Shanxi 030031;
    2. Shanxi Wutai Mountain Tianyu Agricultural Development Co., Ltd., Taiyuan Shanxi 030027;
    3. Nutritional Department, Shanxi Traditional Chinese Medical Hospital, Taiyuan Shanxi 030012;
    4. Institute of Applied Chemistry, Shanxi University, Taiyuan Shanxi 030006
  • Online:2026-01-25 Published:2026-03-09

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摘要： [目的]以藜麦浆为主要原料,采用唾液链球菌嗜热亚种（Streptococcus salivarius subsp. thermophilus）、德氏乳杆菌保加利亚亚种（Lactobacillus delbrueckii subsp. bulgaricus）发酵制备藜麦酸奶,并考察其基本性质和抗氧化活性。[方法]在单因素试验（发酵时间、发酵温度、接菌量和白砂糖添加量）的基础上,通过响应面试验建立最佳发酵工艺。[结果]发酵时间和发酵温度对藜麦酸奶的品质影响极显著（P<0.01）,其酸奶发酵条件为发酵时间8.3 h,发酵温度43.4 ℃,接菌量1.2%,白砂糖添加量4.2%,在该条件下制得藜麦酸奶理化指标良好,微生物均达标,DPPH自由基清除率为（73.41±0.91）%,感官评分为（88.33±1.21）分。[结论]以藜麦为原料进行发酵,可制得营养价值较高,并具有抗氧化能力的藜麦酸奶。

关键词: 藜麦, 藜麦酸奶, 工艺优化, 感官评分, 抗氧化活性

Abstract: [Objective] Using quinoa puree as the main raw material,and Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were simultaneously used to ferment quinoa for the preparation of quinoa yogurt,and its basic properties and antioxidant activities were investigated. [Method] Based on the single-factor experiments（fermentation time,fermentation temperature,inoculation amount and the addition amount of white granulated sugar）,the optimal fermentation process was established through the response surface experiment. [Result] Fermentation time and fermentation temperature had significant effects on the quality of quinoa yogurt（P<0.01）,the conditions for yogurt fermentation were as follows：the fermentation time was 8.3 h,the fermentation temperature was 43.4 ℃,the inoculation amount was 1.2%,the sugar content was 4.2%,the physicochemical indicators of the quinoa yogurt obtained under this condition were good,all the microorganisms met standards,the free radical scavenging rate of DPPH was（73.41±0.91）%,and the sensory evaluation score was （88.33±1.21）points. [Conclusion] By fermenting quinoa as raw material,a quinoa yogurt with high nutritional value and antioxidant capacity could be obtained.

Key words: quinoa, quinoa yogurt, process optimization, sensory evaluation, antioxidant activity

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