苦荞米小米酸奶的开发及加工贮藏过程中苦荞黄酮稳定性分析  

Research on Processing of Buckwheat-Millet Yoghourt and Stability of Flavones during Storage Time

作　　者：马素娟[1] 武学宁[1] 韩永霞[1] 

机构地区：[1]包头轻工职业技术学院

出　　处：《中国乳业》2015年第11期68-71,共4页China Dairy

基　　金：包头轻工职业技术学院科学研究项目"苦荞麦酸奶的开发及加工贮藏过程中苦荞黄酮稳定性分析"(项目编号:QY2014-1-7)

摘　　要：以生牛乳、苦荞米、小米为主要原料,以感官、理化、卫生为评定指标,研究开发了苦荞米小米酸奶。采用正交试验优化了工艺条件,最佳配方为:V苦荞浆︰V小米浆=20︰10,蔗糖添加量5%,发酵剂添加量5%,发酵时间5 h。研制的苦荞米小米酸奶口感细腻,具有苦荞米的清香味。同时,研究了苦荞黄酮在酸奶贮藏过程中的变化,结果表明,货架期结束时总黄酮含量为17.93 mg/100 mL。Buckwheat-millet yoghourt was studied using raw milk,buckwheat and millet as the main raw materials,and the quality was analyzed by using sensory evaluation and titratable acidity as main indexes. According to the orthogonal experiment,the optimal processing parameters of buckwheat-millet yoghourt were made as follows:V_(buckwheat)︰V_(millet)=20︰10,sugar 5%,yoghourt starter 5%,fermentation time 5 h. The buckwheat-millet yoghourt had fine and smooth texture. The change of total flavones during the storage time was also studied. It was shown that the content of total flavones was 17.93 mg/100 mL at the end of shelf life.

关 键 词：苦荞米 小米 酸奶 黄酮 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]