摘要
本文以红豆、黑豆、黄豆为实验材料,通过单因素、响应面优化试验,制作并优化杂豆酸豆乳制作工艺,评价消化对其总酚、总黄酮含量及抗氧化性的影响。结果表明,杂豆酸豆乳最佳发酵工艺为:蔗糖添加量7.2%,谷氨酰胺转氨酶(TG酶)添加量0.63 g/L,发酵10 h,此工艺下,感官为88.1分。胃液消化后,杂豆酸豆乳较未消化的样品总酚、总黄酮含量增长了25%和61%,肠液消化后增加了51%和22%;未消化时,DPPH、ABTS、羟基自由基清除率、还原力分别为47.71%、20.53%、41.45%、0.22,胃肠液消化后各抗氧化指标分别上升了35.0%、48.1%、43.1%、27.3%,其还原力在肠液消化后较胃液消化降低10%,但仍高于未消化。样品消化后总酚含量与DPPH自由基清除率、ABTS、羟基自由基清除率呈显著正相关(P<0.05),总黄酮与还原力呈显著正相关(P<0.05),为杂豆酸豆乳的开发与利用提供参考。
In this study, red beans, black beans and soybeans were utilized to produce fermented mixed-bean milk. The changes of total phenols, total flavonoid and antioxidant capacity of the product were investigated by single factor experiment and response surface methodology. The results showed that the optimum fermentation process of fermented mixed-bean milk was sucrose addition of 7.2%, transglutaminase addition of 0.63 g/L and fermentation for 10 h accompanying the sensory score of 88.1 points. After digested with gastric juice and intestinal juice, the total phenols content in fermented mixed-bean milk were increased by 25% and 61%, while total flavonoid were increased by 51% and22%. Before digestion, DPPH, ABTS, hydroxyl radical clearance and reducing power were 47.71%, 20.53%, 41.45% and0.22 respectively. After gastrointestinal juice digestion, the antioxidant indexes were increased by 35.0%, 48.1%, 43.1%and 27.3% respectively. After intestinal juice digestion, the reducing power of fermented mixed-bean milk was 10% lower than that of gastric juice digestion, but still higher than that of undigested sample. The total phenols content after digestion was positively correlated with DPPH radical scavenging rate, ABTS and hydroxyl radical scavenging rate(P<0.05) and there was a positive correlation between total flavonoid and reducing power(P<0.05). Consequently, the results could provide a reference for the future research and development of fermented mixed-bean milk.
作者
吕铭守
高亦昕
石彦国
刘琳琳
孙冰玉
朱秀清
LÜMingshou;GAO Yixin;SHI Yanguo;LIU Linlin;SUN Bingyu;ZHU Xiuqing(College of Food Engineering of Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,Harbin 150028,China)
出处
《食品工业科技》
CAS
北大核心
2022年第10期238-245,共8页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项(2019ZX08B01)。
关键词
杂豆酸豆乳
发酵工艺优化
体外消化
抗氧化性
总酚
黄酮含量
fermented mixed-bean milk
optimization of fermentation process
in vitro digestion simulation
antioxidant activity
total phenol
flavonoid content
