保健型绿豆皮酸奶的制备及其抗氧化活性的研究
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摘要
以绿豆皮和全脂乳粉为原料,制备绿豆皮发酵酸奶,研究蔗糖添加量、乳粉添加量、绿豆皮添加量和接种量等工艺参数对产品的影响,并对发酵条件进行优化。结果表明:奶粉与水质量比为1∶4.5,绿豆皮粉添加量为9%,蔗糖添加量为10%,羧甲基纤维素钠加入量0.1%,菌种接入量为1.5 g/L,灌装后于42℃下培养6 h。此工艺条件下制备出的酸奶口感细腻,色泽均匀,风味独特。并对绿豆皮酸奶进行抗氧化能力的测试,结果发现绿豆皮酸奶可有效的清除DPPH自由基。
Mung bean skin and whole milk powder are used to prepare green beans fermented yoghurt.Study the impact of fermentation temperature,the amount of added sugar and amount of fermentation time and other process parameters on the product and on the optimization of fermentation conditions.The optimum formulation is as follows:the mass ratio of milk powder and water 1∶4.5,mung bean skin powder 9%,sucroce 10%,sodium carboxymethyl cellulose 0.1%,inoculation 1.5 g/L,and 6 h fermentation at 42 ℃.Under these conditions,the mung bean skin yogurt has good taste,uniform color and unique flavor.And make a test about mung bean skin yogurt clearing DPPH radical scavenging.The result shows that mung bean skin yogurt can effectively remove DPPH radical scavenging.
Mung bean skin and whole milk powder are used to prepare green beans fermented yoghurt.Study the impact of fermentation temperature,the amount of added sugar and amount of fermentation time and other process parameters on the product and on the optimization of fermentation conditions.The optimum formulation is as follows:the mass ratio of milk powder and water 1∶4.5,mung bean skin powder 9%,sucroce 10%,sodium carboxymethyl cellulose 0.1%,inoculation 1.5 g/L,and 6 h fermentation at 42 ℃.Under these conditions,the mung bean skin yogurt has good taste,uniform color and unique flavor.And make a test about mung bean skin yogurt clearing DPPH radical scavenging.The result shows that mung bean skin yogurt can effectively remove DPPH radical scavenging.
引文
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[2]郜宗茂.发酵绿豆奶饮料的加工工艺和营养分析[J].安徽农业技术师范学院学报,2001,15(2):52-53.
[3]杨静,郑为完,聂斌英.绿豆饮品开发利用的研究概况[J].江西食品工业,2005(1):37-39.
[4]张斌,许晖.绿豆纤维功能饮料的工艺研究[J].食品工业科技,2006,27(07):31-32.
[5]SHEIH Y H,CHIANG B L,WANG L H,et al.Systemic immunity-enhancing effects in healthy subjects following dietary consumption of the lactic acid bacterium Lactobacillus rhamnosus HN001[J].Journal of the American College of Nutrition,2001,20(20):149-156.
[6]MEYDANI S N,HA W K.Immunologic effects of yogurt[J].American Journal of Clinical Nutrition,2000,71(4):861-872.
[7]卢孝洁,李燕,王娜娅,等.理化分析在酸奶生产工艺中的应用[J].食品研究与开发,2010,38(06):101-103.
[8]马兆瑞,秦立虎.现代乳制品加工技术[M].北京:中国轻工业出版社,2010.
[9]张延杰,田金河,曾庆孝,等.绿豆壳中提取黄酮工艺的研究[J].粮油食品科技,2005,13(5):39-40.
[10]张佳程,杨同舟.稳定剂的添加方法对搅拌型酸奶物理性质的影响[J].食品科学,1996(04):53-55.
[11]于敏艳,苏景辉.酸奶加工工艺及其质量影响因素分析[J].中国奶牛,2012(1):34-36.
[12]王水泉,包艳,张延超,等.具有潜在益生特性的发酵乳杆菌在豆乳中的发酵特性[J].中国乳品工业,2010,38(05):7-12.
[13]JONKMAN M J,WALSTRA P,BOEKEL M A J S V,et al.Behaviour of casein micelles at conditions comparable to those in frozen yoghurt[J].International Dairy Journal,1999,9(3-6):385-386.
[14]FARVIN K H S,BARON C P,NIELSEN N S,et al.Antioxidant activity of yoghurt peptides:Part 2 Characterisation of peptide fractions[J].Food Chemistry,2010,123(4):1090-1097.
[15]朱文学,焦昆鹏,罗磊,等.绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性[J].食品科学,2015,36(16):12-17.