加杨雄花序酸乳的研制及抗氧化性研究
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摘要
以加杨雄花序为辅料,利用保加利亚乳杆菌与嗜热链球菌发酵生产新型酸乳。最终确定最佳工艺参数为:加糖量9%,加杨雄花序提取液料液比1:15,添加量10%。证明了该酸乳具有良好的抗氧化能力。达到50%清除率的酸乳上清液添加量和0.2 mg?mL~(-1)的Vc添加量分别为,羟自由基:1.3 mL和2.0 mL;氧自由基:3.9 mL和0.8 mL;DPPH自由基:1.4 mL和1.8 mL;亚硝酸盐:1.3 mL和2.2 mL。该产品在0～4℃时的最佳饮用时间是7 d以内,货架期是21 d。
Utilizing Populus canandensis Moench as supplemental material, milk is fermented where Lactobacillus bulgaricus and Streptococcus thermophilus are added. The optimum fermentation conditions are as follows: the sugar amount is 9%, Populus canandensis Moench extraction ratio of solid to liquid is 1:15, and adding of that is 10%. The yoghurt has better capacity of antioxidation. The best technical parameters are as follows: the adding of supernatant that radical-scavenge is up to 50% and 0.2 mg?m L~(-1) Vc is 1.3 mL and 2.0 mL on hydroxyl radicals(·OH), 3.9 mL and 0.8 mL on oxygen radicals(O_(2-)·), 1.4 mL and 1.8 mL on DPPH radicals, and 3.9 mL and 0.8 mL on nitrous acid(HNO2) respectively. The optimal drinking time of the product at 0 ～ 4 is less than ℃7 days, and the shelf life is 21 days.
Utilizing Populus canandensis Moench as supplemental material, milk is fermented where Lactobacillus bulgaricus and Streptococcus thermophilus are added. The optimum fermentation conditions are as follows: the sugar amount is 9%, Populus canandensis Moench extraction ratio of solid to liquid is 1:15, and adding of that is 10%. The yoghurt has better capacity of antioxidation. The best technical parameters are as follows: the adding of supernatant that radical-scavenge is up to 50% and 0.2 mg?m L~(-1) Vc is 1.3 mL and 2.0 mL on hydroxyl radicals(·OH), 3.9 mL and 0.8 mL on oxygen radicals(O_(2-)·), 1.4 mL and 1.8 mL on DPPH radicals, and 3.9 mL and 0.8 mL on nitrous acid(HNO2) respectively. The optimal drinking time of the product at 0 ～ 4 is less than ℃7 days, and the shelf life is 21 days.
引文
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[2]林焕明,黄君茹,梁大伟.水果酸奶的研究进展[J].山东食品发酵,2013,(4):48-51.
[3]杨海涵,房春林,李超,等.杨树花提取工艺研究[J].中国动物保健,2011,(4):21-23.
[4]万鹏菲,盛尊来,李艳华.大孔树脂富集杨树花总黄酮工艺研究[A].中国畜牧兽医学会中兽医学分会.学术年会论文集[C].2013:317-323.
[5]顾英,陈志博,付莉.沙棘胡萝卜酸奶的研制[J].中国酿造,2008,(12):113-115.
[6]刘涛方,蔡娜娜,郭海鹏,张健,卿玲杉,贾长虹.山菠菜酸乳的研制及抗氧化性研究[J].唐山师范学院学报,2014,36(2):55-58.
[7]常丽新,张丽芳,杜密英,等.月季花色素的稳定性及对亚硝酸盐的清除作用研究[J].食品科学,2005,26(7):99-101.
[8]李萍,秦国正,何宝佳,等.云南白药体外抗氧化活性作用[J].唐山师范学院学报,2016,38(5):75-77.
[9]张晶晶,杨占峰.川芎水提物体外抗氧化活性的研究[J].唐山师范学院学报,2016,38(2):38-40.
[10]贾长虹,常丽新,杨亚男,等.玫瑰叶黄酮的提取及其对亚硝酸盐的清除作用研究[J].食品与机械,2009,25(5):78-81.