摘要
本研究以蓝靛果酒渣为原料,制备抗氧化性膳食纤维酸奶,并对其品质及抗氧化能力进行评价。实验结果表明:蓝靛果酒渣膳食纤维含量为63.32%,多酚含量27.01 mg/g,总黄酮含量42.82 mg/g,每克蓝靛果酒渣对DPPH自由基清除能力相当于1.89 g V_E,符合抗氧化膳食纤维标准。蓝靛果酒渣抗氧化膳食纤维酸奶的适宜工艺条件为蓝靛果酒渣1.0 g/100 g、白砂糖8 g/100 g、果胶0.1 g/100 g、脱脂奶粉1.0 g/100 g、发酵时间7 h。酒渣酸奶中多酚和黄酮的保留率分别为80.21%,84.34%。与对照酸奶相比酒渣酸奶的滴定酸度、持水率、乳清析出率、质构无显著变化(p>0.05),而酒渣酸奶对DPPH自由基清除能力、·OH自由基清除能力和总还原能力均显著高于对照酸奶(p<0.05)。蓝靛果酒渣适合作为抗氧化膳食纤维在乳品中应用。
The preparation conditions of antioxidant yogurt enriched with Lonicera wine residue were optimized,the properties and antioxidant capacity of the yogurt were analyzed. The results showed that the dietary fiber, polyphenol and total flavonoids in Lonicera wine residue were 63.32%, 27.01 mg/g and 42.82 mg/g, and the Lonicera wine residue DPPH radical scavenging ability per gram was equivalent to 1.89 g VEWhich was accorded with the standard of antioxidant dietary fiber.The optimum preparation conditions were Lonicera wine residue of 1.0 g/100 g,sugar of 8 g/100 g, pectin of 0.1 g/100 g and skim milk powder of 1.0 g/100 g, fermentation time of 7 h. The reservation rate of polyphenols and flavonoids in lees yogurt were 80.21% and 84.34%.Compared to control,titratable acidity, water holding capacity, whey separation, and texture of wine residue yogurt had no significant changes（p 〉 0.05）, but DPPH radical scavenging ability,. OH radical scavenging ability and the total reducing power of wine residue yogurt were significantly higher than those in the control yoghourt （ p 〈 0.05） . Lonicera wine residue was suitable as antioxidant dietary fiber in dairy products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第23期227-232,238,共7页
Science and Technology of Food Industry
基金
教育部东北林业大学大学生创新训练计划项目(201510225180)
关键词
蓝靛果酒渣
抗氧化膳食纤维
酸奶
性质
Lonicera wine residue
antioxidant dietary fiber
yogurt
properties
