摘要
以牡丹花和乳粉为主要研究对象,以感官评分为指标,利用单因素试验及正交试验优化牡丹花奶酒的最佳配方。利用Fenton反应法、邻苯三酚自氧化法和1,1-二苯基-2-三硝基苯肼(DPPH)比色法测定牡丹花奶酒对羟自由基(·OH)、超氧阴离子(O_(2)^(-))和DPPH的清除能力。结果表明,牡丹花奶酒的最佳配方为:白砂糖12%、酒曲0.5%、牡丹花15%、脱脂乳粉10%。抗氧化试验表明,与普通奶酒相比,10 m L牡丹花奶酒对·OH、O_(2)^(-)和DPPH自由基的清除能力显著增加(p<0.05),其清除率分别为32.61%,20.16%和22.45%。因此,将牡丹花添加到奶酒中,既可改善产品风味又可提高产品抗氧化活性。
Peony and milk powder were used as the main research objects.The single factor test and orthogonal test were used to optimize the best formula of peony milk wine.Fenton reaction method,pyrogallol autooxidation method and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)colorimetric method were used to determine the scavenging ability of peony milk wine to hydroxyl radical(·OH),superoxide anion(O_(2)^(-))and DPPH.The results showed that the best formula of peony milk wine was sugar 12%,distiller’s yeast 0.5%,peony flower 15%,and the skim milk powder 10%.The antioxidant test showed that the scavenging capacity of 10 m L peony milk wine on·OH,O_(2)^(-)and DPPH radical was significantly increased(p<0.05)compared with ordinary milk wine,and the scavenging rates were 32.61%,20.16%and 22.45%,respectively.Therefore,adding peony flowers into milk wine could improve the flavor and antioxidant activity of the product.
作者
陈曦
邢敏
李兴国
焦超芹
郭鸰
费鹏
CHEN Xi;XING Min;LI Xingguo;JIAO Chaoqin;GUO Ling;FEI Peng(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023;International Joint Laboratory of Green Food Processing and Quality and Safety Control of Henan Province,Henan University of Science and Technology,Luoyang 471023;Key Laboratory of Dairy Science,Ministry of Education Food Science College,Northeast Agricultural University,Harbin 150030)
出处
《食品工业》
CAS
2021年第5期160-164,共5页
The Food Industry
基金
河南省高等学校重点科研项目(编号:21A550007)
河南省自然科学基金(编号:212300410137)
河南省科技公关项目(编号:202102110290)
河南科技大学博士科研启动基金项目(编号:13480066)。
关键词
牡丹花
乳粉
奶酒
抗氧化活性
peony
milk powder
milk wine
antioxidant activity
