摘要
选择药食同源中药材葛根为原料,复配复原乳、白砂糖和发酵剂研制具有抗氧化活性的功能性酸奶产品。通过单因素试验和响应面试验,以感官评分为指标,优化了葛根酸奶的制备工艺。结果表明,葛根酸奶的最佳发酵工艺为脱脂乳粉添加量12.5%,葛根水提液添加量3.93%,白砂糖添加量5.89%,发酵剂接种量0.1%,于42℃发酵5.54 h,制备的葛根酸奶呈淡黄色,乳清析出少,口感绵密,酸甜可口,具有葛根清香和酸奶的独特香气,感官评分达到89.87分。葛根酸奶对DPPH和羟自由基的清除率分别为84.48%和64.20%,均强于原味酸奶(65.06%和55.67%),为葛根在发酵食品中的应用提供参考依据。
Pueraria,a Chinese medicinal material with the same origin as medicine and food was selected as raw material,compounded with reconstituted milk,sucrose and starter to develop functional yogurt products with antioxidant activity.With single factor experiments and response surface experiments,using sensory score as the index,the preparation process of Pueraria yogurt was optimized.The results showed that the optimal fermentation process of Pueraria yogurt was as follows:skim milk powder 12.5%,Pueraria water extract 3.93%,sucrose 5.89%,inoculum of starter 0.1%,and the fermentation was carried out at 42℃for 5.54 hours.The prepared Pueraria yogurt was light yellow,with less whey precipitation,dense taste,had suitable acid and sweet flavor,and with the unique aroma of Pueraria and yogurt.The sensory score reached 89.87 points.The clearance rates of DPPH and hydroxyl radicals of Pueraria yogurt were 84.48%and 64.20%,respectively,which were stronger than those of plain yogurt(65.06%and 55.67%).The study provides a reference for the application of pueraria in fermented food.
作者
程浩
谢有发
马晓娟
刘建兵
倪彩新
陈冲
黄静
熊艳霞
CHENG Hao;XIE Youfa;MA Xiaojuan;LIU Jianbing;NI Caixin;CHEN Chong;HUANG Jing;XIONG Yanxia(Jiangzhong Pharmaceutical Co.,Ltd.,Nanchang 330004;Key Laboratory of Taste Correction(Taste Masking)and Sensory Evaluation of Traditional Chinese Medicine,Nanchang 330004)
出处
《中国食品添加剂》
CAS
北大核心
2023年第4期174-181,共8页
China Food Additives
基金
国家重点研发计划—中药材大品种-葛(葛根、粉葛)的开发(2017YFC1702900)。
关键词
响应面法
葛根
酸奶
抗氧化活性
植物乳杆菌P9
response surface methodology
Pueraria
yogurt
antioxidant activity
Lactobacillus plantarum P9
作者简介
程浩(1997-),男,硕士,研究方向:功能性食品开发。E-mail:15270881497@163.com;通信作者:谢有发(1987-),男,硕士,工程师,研究方向:功能性食品开发。E-mail:xieyoufa@crjz.com。
