摘要
目的:制作一款新型百香果、苹果发酵乳饮料。方法:以百香果、苹果和纯牛奶为原料,以感官评价、蛋白质含量为指标,利用模糊数学评价法,考察苹果汁添加量、百香果汁添加量、蔗糖添加量、发酵时间、菌种接种量对百香果—苹果风味发酵乳感官品质的影响,并对发酵乳的抗氧化性及各项指标进行检测。结果:百香果—苹果风味发酵乳的最佳配方为纯牛奶82.59%,百香果汁2.35%,苹果汁8.00%,蔗糖7.00%,增稠剂0.06%,菌种0.002 06%,发酵时间6.50 h。此条件下,发酵乳的感官评分为8.99,蛋白质含量为3.12 g/100 g,其理化指标和卫生指标均符合相关国标要求。抗氧化性结果表明,百香果—苹果乳饮料发酵后对DPPH自由基和羟自由基的清除率均比发酵前有所提升,分别为77.7%,45.7%。结论:最佳配方下得到的发酵乳呈淡黄色,具有良好的组织状态,无乳清析出,不分层,具有百香果和苹果的清香和发酵乳特有风味,酸甜比例合适。
Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied. Methods: Taking sensory evaluation and protein content as indicators, the effects of apple juice addition, passion fruit juice addition, sucrose addition, fermentation time and starter inoculation on sensory quality of passion fruit apple flavor fermented milk were studied by single factor test using fuzzy mathematics evaluation method. The fermentation process conditions of passion fruit apple flavor fermented milk were optimized by response surface methodology, and the antioxidant activity and various indexes of fermented milk were tested. Results: The best formula of passion fruit apple flavor fermented milk was: pure milk 82.59%, passion fruit juice 2.35%, apple juice 8.00%, sucrose 7.00%, thickener 0.06%, strain 0.002 06%, fermentation time 6.50 h. The sensory score was 8.99, and the protein content was 3.09 g/100 g. The physicochemical and microbiological tests of the fermented milk met the requirements of the relevant national standards. The results of antioxidant activity showed that the scavenging effect of passion fruit apple milk beverage on DPPH· and OH· free radicals after fermentation was higher than that before fermentation, and both showed a positive correlation with the volume concentration. After fermentation, the DPPH· and OH· were 77.7% and 45.7% respectively, indicating that passion apple flavor fermented milk had good antioxidant activity. Conclusion: The fermented milk obtained under the best formula is light yellow, with good organization state, without whey precipitation or stratification;the fermented milk also has the fragrance of passion fruit and apple with special flavor, and the proportion of sour and sweet is appropriate.
作者
贾庆超
JIA Qing-chao(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou,Henan 450000,China)
出处
《食品与机械》
CSCD
北大核心
2023年第2期198-206,共9页
Food and Machinery
基金
河南省教育厅高等学校重点研究项目(编号:22B550021)
河南省大学生创新创业项目(编号:s202012746022)。
关键词
百香果
苹果
发酵乳
蛋白质
模糊数学评价法
响应面法
抗氧化性
passion fruit
apple
fermented milk
protein
fuzzy mathematical evaluation method
response surface method
antioxidant activity
