五谷酸奶的研制及其清除自由基的能力  

Studies on development and free radical scavenging activity of grain yogurt

作　　者：陈晓华[1] 李建周[1] 王冬平[1] 

机构地区：[1]衡阳师范学院生命科学与环境学院,湖南衡阳421008

出　　处：《食品与机械》2016年第5期194-198,共5页Food and Machinery

基　　金：湖南省教育厅科学科研项目(编号:150B34);湖南省自然科学基金(编号:2015JJ6012);衡阳市科技计划项目(编号:2014KN54);粮油深加工与品质控制湖南省2011协同创新项目资助

摘　　要：根据动植物蛋白营养平衡互补的原理,以黑芝麻、黑豆、玉米为主要原料,研制新型五谷酸奶。通过单因素和正交试验确定五谷酸奶的最佳制作工艺为黑芝麻汁添加量10mL/100mL、黑豆汁添加量13.3 mL/100 mL、玉米汁添加量13.3mL/100mL、奶粉添加量7.9g/100mL、白砂糖添加量5g/100mL、接种量3mL/100mL、发酵时间7h、发酵温度42℃。该条件下制得的五谷酸奶酸甜可口,质地细腻。通过研究五谷酸奶、五谷汁原液和市售某品牌酸奶的DPPH自由基和羟基自由基清除能力,结果表明:五谷酸奶对DPPH自由基、羟自由基的清除率均随其浓度的增加而增强。当其浓度为50mg/mL时,五谷酸奶对DPPH自由基清除率为(84.9±0.10)%,羟基自由基的清除率为(55.6±0.12)%,且在相同浓度时,五谷酸奶的自由基清除率高于市售某品牌酸奶。According to the principle of dynamic balance of plant and animal protein nutrition,the new grain yogurt was fermented by the black sesame,black bean and corn,and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities ofα,α-diphenyl-β-picrylhydrazyl（DPPH）radicals and hydroxyl radicals,which commercial yogurt and unfermented grain juice were used to be compared groups.The results showed that the optimum manufacturing process of the grain yogurt was 10mL/100 mL black sesame juice,13.3mL/100 mL black bean juice,13.3mL/100 mL corn juice,7.9 g/100 mL milk powder,5 g/100 mL sugar,3mL/100 mL inoculation density,7hours fermentation time,and42 ℃fermentation temperature.The product made by this condition was delicious and delicate texture with flavor of sweet and sour.The results of the free radical scavenging activities of grain yogurt were that the trend of increasing of the free radical scavenging activities of grain yogurt was with the increasing of the yogurt concentration.When the concentration of grain yogurt was 50mg/mL,the scavenging rates of DPPH and hydroxyl radicals were（84.9±0.10）%and（55.6 ± 0.12）%,respectively.When the yoyurt was in the same concentration,the free radical scavenging activity of grain yogurt was higher than that of commercial yogurt.

关 键 词：五谷 酸奶 自由基 清除率 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]