复合果醋乳饮料的研制及其对小鼠润肠通便功能的评价
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摘要
以茶淀葡萄、苹果、柚子和牛奶为原料经酒精发酵、醋酸发酵和益生菌发酵而成一种复合果醋乳饮料,通过单因素和L9(34)正交试验对其配方进行优化,提高产品口感和风味,并通过动物实验分析其对小鼠润肠通便功能的影响。结果表明,最佳配方为甜味剂7.5%蔗糖,矫味剂1.00‰柠檬酸钠,稳定剂1.00‰羧甲基纤维素钠和2.5‰果胶。此优化条件下,产品酸甜适中、口感细腻、体态均匀、具有酸乳独特的香气,感官评分最高为95分,其理化及微生物指标均符合相关国家标准。小鼠小肠运动和排便的结果显示,该复合果醋乳饮料具有良好的润肠通便的功能,是一种具有开发潜力的发酵型饮品。
A compound fruit vinegar milk beverage was developed using Chadian grape, apple, grapefruit and milk as the raw materials though alcohol fermentation, acetic acid fermentation and probiotic fermentation. The formula was optimized to enhance taste and flavor of the product by single factor and L9(34) orthogonal experiments, and the effect of the product on mice defecation function was analyzed by animal experiments. The results showed that the optimal formula was as follows: sucrose(edulcorant) 7.5%, sodium citrate(correctant) 1.00‰, sodium carboxymethyl cellulose(stabilizer) 1.00‰ and pectin(stabilizer) 2.5‰. Under the optimal conditions, the product was with moderate sweet and sour taste, exquisite taste, uniform body and unique aroma of yogurt. The sensory score was the highest of 95, and the physicochemical and microbial indexes were all in line with the relevant national standard. The results of intestine movements and defecation of mice showed that the compound fruit vinegar milk beverage had good defecating function, which was a fermented beverage with development potential.
A compound fruit vinegar milk beverage was developed using Chadian grape, apple, grapefruit and milk as the raw materials though alcohol fermentation, acetic acid fermentation and probiotic fermentation. The formula was optimized to enhance taste and flavor of the product by single factor and L9(34) orthogonal experiments, and the effect of the product on mice defecation function was analyzed by animal experiments. The results showed that the optimal formula was as follows: sucrose(edulcorant) 7.5%, sodium citrate(correctant) 1.00‰, sodium carboxymethyl cellulose(stabilizer) 1.00‰ and pectin(stabilizer) 2.5‰. Under the optimal conditions, the product was with moderate sweet and sour taste, exquisite taste, uniform body and unique aroma of yogurt. The sensory score was the highest of 95, and the physicochemical and microbial indexes were all in line with the relevant national standard. The results of intestine movements and defecation of mice showed that the compound fruit vinegar milk beverage had good defecating function, which was a fermented beverage with development potential.
引文
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[22]程阳,吴思雅,侯玲凤,等.羊栖菜褐藻酸钠对便秘模型小鼠的润肠通便作用[J].食品研究与开发,2019,40(2):12-16.
[2]王敏,宋佳,郑宇,等.一种具有润肠通便功能的复合果醋乳饮料及其制备方法与应用:CN,107853393A[P].2018-03-30.
[3]赵敏,窦冰然,骆海燕,等.苹果醋发酵工艺及醋饮料的研制[J].食品工业,2016,37(4):27-29.
[4]张泽生.功能及健康饮料的研究与产品开发[J].饮料工业,2016,19(3):69-71.
[5]HELLINIDA T,ANDREAS S,CHRIS M T,et al.The role of cordycepin in cancer treatment via induction or inhibition of apoptosis:implication of polyadenylation in a cell type specific manner[J].Cancer Chemoth Pharm,2008,61(2):251-265.
[6]朴美子,郭芳言,王莹.蛹虫草黄豆粉发酵饮料对小鼠免疫及降血脂功能的影响[J].中国食品学报,2016,16(1):42-47.
[7]赵力.苹果汁发酵醋肽饮料的研制及抗氧化活性研究[D].青岛:青岛科技大学,2015.
[8]MOT C A,COPOLOVICI D,MADOSA E,et al.The chemical composition and pharmaceutical usage of hawthorn(Crataegus monogyna L.)extracts[J].J Biotechnol,2016,231:S59.
[9]MEDINA-MEDRANO J R,ALMARAZ-ABARCA N,GONZALEZ-ELI-ZONDO M S,et al.Phenolic constituents and antioxidant properties of five wild species of Physalis,(Solanaceae)[J].Bot Stud,2015,56(1):1-13.
[10]刘怀,刘爱忠.药食两用酸浆果生物活性研究进展[J].吉林医药学院学报,2015,36(2):130-132.
[11]AZABOU S,ABID Y,SEBII H,et al.Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi,for enzymatic extraction of lycopene[J].LWT-Food Sci Technol,2016,68(2):280-287.
[12]许世林,李佳川,何晓磊,等.响应面法优化石榴保健果醋发酵工艺及其降糖降脂活性[J].中国酿造,2019,38(3):99-103.
[13]尹爱国,曾霞,纪秀玲,等.复合龙眼果醋的醋酸发酵工艺优化及其风味成分分析[J].食品研究与开发,2018,39(23):102-107.
[14]BACHIEGA P,SALGADO J M,DE CARVALHO J E,et al.Antioxidant and antiproliferative activities in different maturation stages of broccoli(Brassica oleracea Italica)biofortified with selenium[J].Food Chem,2016,190(7):771.
[15]赵琪钟,白汉玉,侯安国.一种提高免疫功能及抗疲劳保健药茶的组方研究[J].中国民族民间医药,2016,25(14):22-23.
[16]周春丽,曾雪芳,胡雪雁,等.营养果蔬复合饮料的研究进展[J].食品研究与开发,2016,37(12):193-198.
[17]王敏,夏婷,张瑾,等.一种富含乳酸菌的护肝果醋饮料及其制备方法:CN106987514A[P].2017-07-28.
[18]李军鹏,付彩霞,王应喜.蜜柑果醋的风味物质成分分析[J].中国酿造,2015,34(11):149-152.
[19]徐佳,高萌.桑葚果醋发酵条件的优化[J].中国酿造,2015,34(8):160-163.
[20]中华人民共和国国家质量监督检验检总局,中国国家标准化管理委员会.GB/T 21732-2008含乳饮料[S].北京:中国标准出版社,2008.
[21]中华人民共和国国家质量监督检验检总局,中国国家标准化管理委员会.GB/T22429-2008食品中沙门氏菌、肠出血性大肠埃希氏菌O157及单核细胞增生李斯特氏菌的快速筛选检验酶联免疫法[S].北京:中国标准出版社,2008.
[22]程阳,吴思雅,侯玲凤,等.羊栖菜褐藻酸钠对便秘模型小鼠的润肠通便作用[J].食品研究与开发,2019,40(2):12-16.