葡萄皮渣乳饮料的制作及其模拟胃液消化后多酚含量的变化
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摘要
以葡萄皮渣、蔗糖和鲜牛乳为主要原料,以保加利亚杆菌和嗜热链球菌的混合菌为发酵剂制作发酵型葡萄皮渣乳饮料。通过单因素和正交试验,考察了牛乳和果汁配比、接种量、蔗糖含量、稀释度对酸乳饮料品质的影响;选用CMC(羧甲基纤维素钠)、黄原胶、果胶3种稳定剂进行复合搭配,以感官品质及分层程度为指标来筛选出最佳稳定剂的配比,并研究其经模拟胃液消化后多酚含量的变化。结果表明:用模糊数学的方法确定乳饮料的最佳工艺为,蔗糖含量12%、牛乳果汁配比为4:6、接种量为3%、稀释度为60%,此时产品的感官品质最佳。当CMC 0.15%、黄原胶0.2%、果胶0.15%3种稳定剂复合使用时稳定性最好。通过以上试验可以获得口感、风味俱佳的葡萄皮渣乳饮料产品。最优条件下制得的乳饮料中多酚经过模拟胃液消化后,吸收转化率为43.04%。
In this experiment, grape peel residue, sucrose and fresh milk were used as the main raw materials, and the fermented grape peel residue milk beverage was made with the mixed bacteria of Bacillus bulgaricus and Streptococcus thermophilus as fermentative. Through single factor and orthogonal experiment, the effects of milk and fruit juice ratio, inoculation amount, sucrose content and dilution degree on the quality of yoghurt beverage were investigated. Three kinds of stabilizers CMC(carboxymethyl cellulose sodium), xanthan gum and pectin were combined. The optimum stability was selected according to the sensory quality and the degree of stratification. And the changes of polyphenols after digestion of simulated gastric juice were studied. The results showed that the optimum technology of milk beverage by fuzzy mathematics was as follows: the content of sucrose content was 12%, the ratio of milk juice was 4:6,the inoculation amount was 3%, and the dilution was 60%, the sensory quality was the best. When CMC 0.15%, xanthan gum 0.2% and pectin 0.15% three stabilizers were used together, the stability was the best.Under this condition, the beverage with taste and flavour could be obtained. The absorption rate of polyphenol in milk beverage was 43.04% after digestion by simulated gastric juice.
In this experiment, grape peel residue, sucrose and fresh milk were used as the main raw materials, and the fermented grape peel residue milk beverage was made with the mixed bacteria of Bacillus bulgaricus and Streptococcus thermophilus as fermentative. Through single factor and orthogonal experiment, the effects of milk and fruit juice ratio, inoculation amount, sucrose content and dilution degree on the quality of yoghurt beverage were investigated. Three kinds of stabilizers CMC(carboxymethyl cellulose sodium), xanthan gum and pectin were combined. The optimum stability was selected according to the sensory quality and the degree of stratification. And the changes of polyphenols after digestion of simulated gastric juice were studied. The results showed that the optimum technology of milk beverage by fuzzy mathematics was as follows: the content of sucrose content was 12%, the ratio of milk juice was 4:6,the inoculation amount was 3%, and the dilution was 60%, the sensory quality was the best. When CMC 0.15%, xanthan gum 0.2% and pectin 0.15% three stabilizers were used together, the stability was the best.Under this condition, the beverage with taste and flavour could be obtained. The absorption rate of polyphenol in milk beverage was 43.04% after digestion by simulated gastric juice.
引文
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[16]张建华,李敏,等.响应面法优化“龙蛇珠”葡萄皮渣中多酚提取条件的研究[J].甘肃农业大学学报,2016,(5):141-147.
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[18]孙艳波.酸乳用乳酸菌的人工消化耐受性研究[J].中国乳品工业,2005,(09):33-34.
[2]彭丽霞,黄彦芳,刘翠平,等.酿酒葡萄皮渣的综合利用[J].酿酒科技,2010,(10):93-96.
[3]李新原,李斌,颜廷才,等.超高压与超声波对蓝靛果多酚提取及抗氧化活性的影响[J].食品科学,2017,38(2):271-277.
[4]朱洁,王红宝,孔佳君,等.梨幼果多酚的纯化及其抗氧化性[J].食品科学,2017,38(5):14-20.
[5]刘杨,赵婧,梁莉,等.响应面优化蒲公英多酚超声波辅助乙醇提取工艺及其抗氧化性[J].食品工业科技,2017,38(2):287-292.
[6]贾娜,刘丹,谢振峰.植物多酚与食品蛋白质的相互作用[J].食品与发酵工业,2016,42(07):277-282.
[7]王立峰.薏米中的多酚类物质对抗氧化、抗肿瘤和降血脂作用的评价研究[D].无锡:江南大学,2012.
[8]霍红.模糊数学在食品感官评价质量控制方法中的应用[J].食品科学,2004,(6):185-188.
[9]肖怀秋,李玉珍.模糊正交法及其在食品加工工艺优化中的应用研究[J].食品与发酵科技,2010,(2):31-33.
[10]李延辉,郑凤荣,牛长鑫.榛子乳饮料加工工艺及其稳定性研究[J].试验报告与理论研究,2009,(1):25-27.
[11]吴晓菊,张志强,陆东林.冬瓜绿豆乳饮料的工艺优化及稳定性研究[J].试验研究,2015,(2):35-37.
[12]袁春龙,任亚梅,等.醇溶法提取葡萄皮渣中的多酚物质[J].中国食品学报,2006,(3):70-73.
[13]王少庸,费英敏.蓝莓酸乳饮料的工艺研究[J].中国乳品工业,2011,39(07):59-61,64.
[14]李超敏,魏永义,李林珂.模糊数学法在沙棘果醋感官评定中的应用[J].中国调味品,2014,(1):99-101.
[15]黄六斌,丁雪梅,等.模糊数学法在柑桔酒感官品评中的应用[J].酿酒科技,2014,(9):65-68.
[16]张建华,李敏,等.响应面法优化“龙蛇珠”葡萄皮渣中多酚提取条件的研究[J].甘肃农业大学学报,2016,(5):141-147.
[17]卞春,季澜洋.黑米发酵乳饮料配方的响应面法优化[J].粮食与油脂,2016,29(5):47-50.
[18]孙艳波.酸乳用乳酸菌的人工消化耐受性研究[J].中国乳品工业,2005,(09):33-34.