[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。
[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.
[1] Noda T,Ishiguro K,Suzuki T,et al.Roasted tartary buckwheat bran as a material for producing rutin-rich tea beverages[J]. Plants-Basel. 2021,10(12):2662-2667.
[2] 赵钢,陕方. 中国苦荞[M]. 北京:科学出版社,2009.
[3] 何伟俊,曾荣,白永亮,等.苦荞麦的营养价值及开发利用研究进展[J].农产品加工(上半月),2019(12):69-75.
[4] Sinkovic L,Kokalj S D,Meglic V.Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat[J]. Food Chemistry,2021,365(12):130459.
[5] Zhou Y,She X. Chen Z,et al.Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) protein-derived antioxidant peptides:mechanisms of action and structure-activity relationship in Caco-2 cell models[J]. Food Science and Human Wellness,2022,11(6):1580-1590.
[6] Peng W P,Wang N,Wang S M,et al.Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents,antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts[J]. Food Science and Biotechnology,2023,32(1):11-19.
[7] Xu H T,Jiang Z Q,Lin Z M,et al.FtUGT79A15 is responsible for rutinosylation in flavonoid diglycoside biosynthesis in[J]. Plant Physiology and Biochemistry,2022,181(6):33-41.
[8] Zou L,Wu D T,Ren G X,et al.Bioactive compounds,health benefits,and industrial applications of Tartary buckwheat (Fagopyrum tataricum)[J]. Critical Reviews in Food Science and Nutrition,2023,63(5):657-673.
[9] Zhu F.Buckwheat proteins and peptides:Biological functions and food applications[J]. Trends in Food Science & Technology,2021,110,155-167.
[10] Song Y,Lei J,Li J,et al.Structural properties and biological activities of soluble dietary fibers rich in pectic-polysaccharides from different buckwheat green leaves[J]. International Journal of Biological Macromolecules,2023,253:126686-126694.
[11] Zhang Z,Fan X,Zou L,et al.Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions[J]. Frontiers in Nutrition,2022(9):1-6.
[12] 宋盼盼. 苦荞粉不同熟化工艺比较及系列营养糊产品开发[D].成都:成都大学,2021.
[13] Montemurro M,Pontonio E,Coda R,et al.Plant-based alternatives to yogurt:State-of-the-art and perspectives of new biotechnological challenges[J]. Foods,2021,10(2):316.
[14] 王占东,张居典,邵景海,等. 植物基酸奶作为市场乳制品替代的可行性研究[J]. 食品安全导刊,2021(12):166-167,169.
[15] 汤志庆,赵子骞,付武健.酸奶细分化的新热点益生菌、植物和代餐酸奶[J].乳品与人类,2020(3):49-57.
[16] 陈琼,赵旭东,许雪华,等.体外模拟消化对苦荞酸奶品质影响研究[J].通化师范学院学报,2023,44(2):58-64.
[17] 郭顺堂,徐婧婷.植物基乳产业的发展趋势与技术创新[J/OL]. http://kns.cnki.net/kcms/detail/10.1151.TS.20231101.1034.002.html,2023-11-05.
[18] 王静波. 苦荞复配酸奶的研制及其品质分析[D].成都:西华大学,2013.
[19] 马荣琨,李望铭.奇亚籽希腊式酸奶的工艺优化研究[J].食品安全质量检测学报,2022,13(2):388-394.
[20] 张岩,李键,刘鲁蜀,等. 松茸多糖对乳酸菌发酵及酸奶品质的影响[J]. 食品工业科技,2016,31(1):156-160.
[21] 李荣华,刘进学.响应面法优化核桃蛋白肽酸奶发酵研究[J]. 粮食与油脂,2023,36(6):102-104.
[22] 刘哲,叶英,李珊,等. 基于响应面设计的藜麦酒糟饼干配方优化[J]. 食品研究与开发,2021,42(17):129-136.
[23] 陈娟,何维彬,吕常旭,等.赤藓糖醇玫瑰花风味酸奶的研制[J].食品安全质量检测学报,2022,13(6):1959-1965.
[24] 翟丽丽,由大鹏.响应面法优化黑木耳多糖酸奶工艺[J].食品安全质量检测学报,2022,13(21):7111-7117.
[25] 孙金梦,涂宗财,王辉,等.鱼蛋白胶芒果糕的制备工艺优化及品质分析[J].食品工业科技,2022,43(20):189-195.
[26] Aziz N S,Chin Z K,Razali N S M,et al. Development of mature coconut (Cocos nucifera L.) probiotic beverage:Physicochemical characteristics,microbial count,antioxidant activity,and sensory acceptance[J]. International Food Research Journal,2023,30(1),119-129.
[27] Huang K,Liu Y Y,Zhang Y,et al.Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical,rheological,sensory and functional properties[J]. Food Bioscience,2022,49,101301-101308.
[28] 向月. 苦荞多糖对肠道菌群的影响及其在酸奶研发中的应用[D].成都:成都大学,2023.
[29] 严莎莎,马挺军.苦荞饮料黄酮、酚酸含量及抗氧化能力分析[J].饮料工业,2023,26(3):6-10.
