摘要
以东北山葡萄榨汁后的皮渣提取的花青素(anthocyanidin,ACN)和大豆副产物豆渣中提取的大豆不溶性膳食纤维(soybean insoluble dietary fiber,SIDF)为原料,开发花青素膳食纤维稳态化饮品,并对其光热稳定性进行评价,采用体外发酵试验评价其促益生作用。结果表明,添加ACN-SIDF稳态化原液至ACN含量为12.0 mg/100 mL,可溶性固形物为8%,总酸含量为0.25%,黄原胶含量为0.15%,固定葡萄香精为0.1%,此时饮品SIDF含量为360.0 mg/100 mL,口感最佳。与单一花青素饮品相比,稳态化饮品的光、热稳定性分别提高了20.87%和26.05%;外源肠道菌与饮品共发酵的发酵液pH值下降,且产短链脂肪酸(short-chain fatty acids,SCFAs),其中稳态化饮品具有更强的产生SCFAs能力和更低的pH值,说明稳态化饮品具更好的促益生作用。
This study utilized anthocyanidin(ACN)extracted from the pomace of Vitis amurensis Rupr.after juice pressing and soybean insoluble dietary fiber(SIDF)extracted from soybean by⁃product okara as raw ma⁃terials to develop a kind of anthocyanidin dietary fiber steady⁃state beverage.The photo⁃thermal stability of the beverage was assessed,and the probiotic effect was evaluated through in vitro fermentation tests.The results demonstrated that by adding the ACN⁃SIDF steady⁃state stock solution to achieve an ACN concentration of 12.0 mg/100 mL,with soluble solids at 8%,total acid content at 0.25%,xanthan gum at 0.15%,and fixed grape essence at 0.1%,the SIDF content in the beverage reached 360.0 mg/100 mL,generating optimal taste.Com⁃pared to the anthocyanidin⁃only beverage,the photostability and thermal stability of the steady⁃state beverage increased by 20.87%and 26.05%,respectively.Co⁃fermentation of exogenous intestinal bacteria with the bev⁃erage resulted in decreased pH values and production of short⁃chain fatty acids(SCFAs).Notably,the steady⁃state beverage exhibited a stronger capacity for SCFAs production and a lower pH value,indicating its superior probiotic effects.
作者
郭文睿
张英明
王释婧
杨薇
孙肖振
陈冬霞
杜雨涵
文连奎
于寒松
仲文晶
贺阳
GUO Wenrui;ZHANG Yingming;WANG Shijing;YANG Wei;SUN Xiaozhen;CHEN Dongxia;DU Yuhan;WEN Liankui;YU Hansong;ZHONG Wenjing;HE Yang(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Academic Affairs Office,Jilin Agricultural University,Changchun 130118,Jilin,China)
出处
《食品研究与开发》
2025年第8期117-126,135,共11页
Food Research and Development
基金
吉林省科技发展计划项目(20210202105NC)
吉林农业大学2022年国家级大学生创新创业项目(202210193023)。
关键词
花青素
大豆不溶性膳食纤维
稳定性
促益生
稳态化饮品
anthocyanidin
soybean insoluble dietary fiber
stability
probiotics
steady⁃state beverage
作者简介
郭文睿(2003-),男(汉),本科,研究方向:农产品加工与营养;通信作者:仲文晶(1987-),女,助理研究员,硕士,研究方向:创新实践训练研究;通信作者:贺阳(1986-),女,副教授,博士,研究方向:食品科学。
