[目的] 考察不同添加量银杏叶提取物对发酵乳贮藏期品质的影响。[方法] 采用持水率、黏度、乳酸菌活菌数、抗氧化能力、感官评价方法测定不同添加量银杏叶提取物制备的发酵乳,并结合多元统计分析方法进行分析。[结果] 银杏叶提取物对乳酸杆菌和链球菌的活力没有显著影响,为保证活菌数在1.0×107 CFU/g以上,建议该发酵乳最多冷藏9 天。在酸奶中添加银杏叶提取物可提高其抗氧化特性。添加银杏叶提取物的酸奶样品与对照组在风味和口感方面存在差异,且添加量越大差异越明显。[结论] 银杏叶提取物本身作为一种中成药,具有成为一种新的功能性酸奶成分的巨大潜力。
[Objective] To investigate the effect of Ginkgo biloba extract on the quality of fermented milk during storage. [Method] That water holding capacity,viscosity,number of viable lactic acid bacteria,antioxidant capacity and sensory evaluation were used to determine the fermented milk prepared by different amounts of Ginkgo biloba extract,and multivariate statistical analysis was used for analysis. [Result] Ginkgo biloba extract has no significant effect on the activity of Lactobacillus and Streptococcus. In order to ensure that the number of viable bacteria is above 1.0×107 CFU/g,it is recommended that the fermented milk be refrigerated for 9 days at most. The change of antioxidant capacity showed that adding Ginkgo biloba extract to yoghurt could improve its antioxidant properties. Sensory results showed that there were significant differences in flavor and taste between the control sample and the yoghurt sample added with Ginkgo biloba extract. The greater the amount of added,the more obvious the difference. [Conclusion] Ginkgo biloba extract itself,as a Chinese patent medicine,has great potential to become a new functional yogurt ingredient.
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