全谷物酸奶的理化及功能特性研究  

Researches on the physicochemical and functional properties of whole grain yogurt

作　　者：杨淑妮 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国乳品工业》2016年第4期17-20,共4页China Dairy Industry

基　　金：广州市科技计划项目(201508020021)

摘　　要：为了获得风味和功能性良好的全谷物酸奶,分别将质量分数为1.5%的燕麦、山药和薏米的全谷物粉加入还原奶中,接种乳酸菌发酵剂XPL^(-1)后,分别在42℃发酵6 h和32℃发酵18 h,并进一步分析了酸奶样品的理化性质、流变学特性以及抗氧化活性和抗消化物质。结果表明32℃发酵18 h制备的酸奶其酸度值、持水力和黏度更高,全谷物酸奶的总体可接受性与对照相比没有太大差异。所有发酵后的样品其抗氧化性均得到提升,全谷物酸奶与对照相比抗氧化活性更高;32℃发酵18 h制备的山药酸奶清除ABTS+的能力达到0.67 mmol/L,同时其抗消化物质质量分数也比较高,达到了22.67%。In order to obtain whole grain yogurt with good flavor and function, whole grain yogurt samples were prepared with constituted skimmed milk and 1.5% whole grain powder（oat, yam or barely） as materials, which were further fermented by the starter culture of XPL^（-1）at 42℃for 6 h or 32℃for 18 h, then the physicochemical and functional properties including antioxidant capacity and antidigestive activity of whole grain yoghurts were investigated. The results indicated that the properties of the titratable acidity, water holding capacity and the viscosity of yogurts fermented at 32℃for 18 h were much higher than those of yogurts fermented at 42℃for 6 h, and all the yogurt samples with added whole grain powder possessed the similar sensory acceptability as the yogurts without whole grain powder had. The antioxidant activities of all the yogurt samples were enhanced after fermentation, and the whole grain yogurts had more obvious advantages than those without whole grain powder. The yam yogurt fermented at 32℃for 18 h, with ABTS＋ scavenging ability of 0.67 mmol Trolox/L and anti-digestive component content of 22.67%, had good functional properties.

关 键 词：酸奶 全谷物 理化性质 抗氧化 抗消化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]