摘要
以感官评分为指标,利用正交试验优化植物乳杆菌发酵藜麦乳的制备条件。结果表明:最佳制备条件为以藜麦乳质量为基准,菌种接种量4%、发酵时间32 h、白砂糖添加量6%。通过对比经发酵和未经发酵藜麦乳的抗氧化活性、挥发性风味物质,表明植物乳杆菌发酵能有效提升藜麦乳的风味和营养价值。
Using sensory score as an indicator,orthogonal experiments were used to optimize the prepa-ration conditions of quinoa milk fermented by Lactobacillus plantarum.The results showed that the opti-mum preparation conditions were based on the mass of quinoa milk,the inoculated amount of bacteria 4%,fermentation time 32 h,and the added amount of sugar 6%.By comparing the antioxidant activity and volatile flavor substances of fermented and unfermented quinoa milk,the results showed that Lactoba-cillus plantarum fermentation could effectively enhance the flavor and nutritional value of quinoa milk.
作者
李云成
徐书慧
李佳佳
孟凡冰
黄雁冰
LI Yun-cheng;XU Shu-hui;LI Jia-jia;MENG Fan-bing;HUANG Yan-bing(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture,Chengdu 610106,Sichuan,China)
出处
《粮食与油脂》
北大核心
2023年第10期117-121,共5页
Cereals & Oils
基金
四川省科技计划项目(2022YFS0514、2022YFSY0030)。
关键词
藜麦乳
植物乳杆菌发酵
制备工艺
抗氧化活性
风味
quinoa milk
Lactobacllus plantarum fermentation
preparation process
antioxidant activi-ty
flavor
