樱花提取物对酸奶发酵特性的影响
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摘要
通过对添加樱花提取物量为0, 5%, 10%, 15%, 20%和25%来研究其对酸奶发酵特性的影响。研究表明,添加樱花提取物制备酸奶使酸奶凝乳时间缩短、p H较低、酸度较高、双乙酰含量和乳酸菌总数也显著高于对照组。另外,樱花酸奶还具有较强抗氧化作用, DPPH自由基清除率达45%。说明樱花提取物的添加不仅促进乳酸菌增殖,还可抑制酸奶的后酸化,也提高了酸奶的抗氧化活性。
Study the effect of cherry blossom extract on 0, 5%, 10%, 15%, 20% and 25% of yogurt fermentation characteristics. The results showed that the preparation of yogurt by adding cherry blossom extract shortened yogurt curling time, lower pH, higher acidity, diacetyl content and total lactic acid bacteria were also significantly higher than those of the control group. In addition, cherry blossom yogurt also had strong antioxidant activity, and the scavenging rate of DPPH free radical was 45%. It was indicated that the addition of cherry blossom extract not only promotes the proliferation of lactic acid bacteria, but also inhibits the post acidification of yogurt, and also improved the antioxidant activity of yogurt.
Study the effect of cherry blossom extract on 0, 5%, 10%, 15%, 20% and 25% of yogurt fermentation characteristics. The results showed that the preparation of yogurt by adding cherry blossom extract shortened yogurt curling time, lower pH, higher acidity, diacetyl content and total lactic acid bacteria were also significantly higher than those of the control group. In addition, cherry blossom yogurt also had strong antioxidant activity, and the scavenging rate of DPPH free radical was 45%. It was indicated that the addition of cherry blossom extract not only promotes the proliferation of lactic acid bacteria, but also inhibits the post acidification of yogurt, and also improved the antioxidant activity of yogurt.
引文
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[15]马宇骥,张岩,李键,等.茶多酚对乳酸菌发酵及酸奶品质的影响[J].黑龙江畜牧兽医, 2016(6):105-108.
[16] ITO H, KOBAYASHI E, LI S H, et al. Antitumor activity of compounds isolated from leaves of Eriobotrya japonica[J].J Agric Food Chem, 2002, 50(8):2400-2403.
[17]李友伟,温东东.樱花多糖提取工艺的优化及抗氧化性研究[J].中国药事, 2015(1):58-62.
[18] MATSUURA R, MORIYAMA H, TAKEDA N, et al.Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom(Prunus lannesiana)[J]. Agric Food Chem, 2008, 56:544-549.
[2]荀兰,郁建平.超声辅助提取樱花色素工艺优化[J].食品工业科技, 2013(4):256-258.
[3]翁仕洋,成露露,查文,等.日本晚樱叶挥发油化学成分的GC-MS分析[J].安徽农业科学, 2013, 41(7):3111-3112.
[4]张云青,尹颂超,张赛.樱花提取物的体外抗氧化功能及安全性研究[J].皮肤性病诊疗学杂志, 2013, 20(6):392-395.
[5] LEE B B, CHA M R, KIM S Y, et al. Antioxidative and anticancer activity of extracts of cherry(Prunus serrulata var spontanea)blossoms[J]. Plant Foods Hum Nutr, 2007, 62(2):79-84.
[6]刘晓伟,王彦花.樱花雪梨低糖复合果酱的研制[J].农产品加工(下), 2017(2):14-17.
[7]陆伟,彭才锋.樱花糕点及其制备方法:中国,CN103651688 A[P]. 2014.
[8]中华人民共和国卫生部.食品安全国家标准发酵乳:GB19302—2010[S].北京:中国标准出版社, 2010.
[9]中华人民共和国卫生部.食品安全国家标准食品微生物学检验乳酸菌检验:GB 4789.35—2010[S].北京:中国标准出版社, 2010.
[10]中华人民共和国卫生部.食品安全国家标准食品酸度的测定:GB 5009.239—2016[S].北京:中国标准出版社, 2016.
[11]李静,任发政,李晓鹏,等.低温发酵乳品质特性研究[J].中国奶牛, 2011(18):50-54.
[12]吕嘉枥,李成涛.酸奶中双乙酰含量的测定方法初探[J].中国乳品工业, 2006, 34(1):21-22.
[13] MCCUE P P, SHETTY K. Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures[J].Process Biochemistry, 2005, 40:1791-1797.
[14]胡王艳,韦福广,蒋宗辰,等.南瓜汁对酸奶发酵特性的影响[J].中外食品工业, 2014(11):75-77.
[15]马宇骥,张岩,李键,等.茶多酚对乳酸菌发酵及酸奶品质的影响[J].黑龙江畜牧兽医, 2016(6):105-108.
[16] ITO H, KOBAYASHI E, LI S H, et al. Antitumor activity of compounds isolated from leaves of Eriobotrya japonica[J].J Agric Food Chem, 2002, 50(8):2400-2403.
[17]李友伟,温东东.樱花多糖提取工艺的优化及抗氧化性研究[J].中国药事, 2015(1):58-62.
[18] MATSUURA R, MORIYAMA H, TAKEDA N, et al.Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom(Prunus lannesiana)[J]. Agric Food Chem, 2008, 56:544-549.