紫甘薯花青素酸乳的制备及功能特性研究  

Preparation and functional properties of anthocyanins from purple sweet potato yogurt

作　　者：毕云枫[1] 姜仁凤[1] 武学宁[1] 徐琳琳[1] 沈明浩[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品科技》2015年第5期94-99,共6页Food Science and Technology

基　　金：吉林省科技厅项目(20120249)

摘　　要：以紫甘薯为研究对象,研究紫甘薯花青素酸乳的制备工艺,同时研究了紫甘薯酸乳的功能特性。得到紫甘薯花青素酸乳的最佳工艺条件为:花青素添加量20%、白砂糖添加量6%、接种量7%、发酵时间7 h,此时紫甘薯花青素酸乳的酸乳风味、色泽、组织状态最好,产品品质最佳。紫甘薯花青素酸乳超氧阴离子清除率为66%,羟基自由基清除率为85%,均高于抗坏血酸,具有很强的抗氧化作用。Purple sweet potato was used as the raw material to investigate the preparation processing and the functional characteristics of purple sweet potato yogurt. The optimized process is anthocyanin content 20%, crude sugar content 6%, inoculation quantity 7%, fermentation time 7 h. The purple sweet potato anthocyanins yogurt fl avor, color and organization and the product quality were the best in this condition. The purple sweet potato anthocyanins yogurt has a strong antioxidant effect with super oxygen anion clearance rate of 66% and hydroxyl free radical clearance rate of 85% which are stronger than Vc.

关 键 词：紫甘薯 花青素 酸乳 功能特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]