芡实黄豆复合发酵乳酸饮料的工艺优化及抗氧化性研究  

Process optimization and oxidation resistance of Euryale ferox and soybean compound fermented lactic beverage

作　　者：刘静 李湘利[1] 朱九滨[1] 魏海香[1] 李亭亭 LIU Jing;LI Xiang-li;ZHU Jiu-bin;WEI Hai-xiang;LI Ting-ting(Department of Life Science and Engineering, Jining University, Qufu 273155)

机构地区：[1]济宁学院生命科学与工程系,曲阜273155

出　　处：《食品科技》2017年第12期116-120,共5页Food Science and Technology

基　　金：山东省高等学校科技计划项目(J13LE71)

摘　　要：以芡实和黄豆为原料,经乳酸菌发酵制备复合饮料。采用单因素实验和正交实验的方法确定最佳发酵工艺,并研究复合饮料的抗氧化性。结果表明:复合饮料的最佳工艺条件为料液比1:7,接种量5%,发酵温度42℃,发酵时间8.5 h,后熟期22 h;此工艺条件所得复合饮料酸度为1.09%,蛋白质2.07%,脂肪1.5%,可溶性固形含量15.1%,兼有芡实、黄豆和乳酸饮料的特有风味;复合饮料对DPPH·的清除率为95.87%,对ABTS·清除率为46.64%;成品在人工模拟胃液、肠液中的总还原能力分别为常规溶液中的88.67%和90.03%。Using Euryale ferox and soybean as raw materials, the Euryale ferox and soybean beverage was fermented by lactic acid bacteria. An optimum fermentation was obtained through single factor and orthogonal experiments. The oxidation resistance was also discussed in this paper. The results showed that the optimum conditions were solid-liquid ratio of 1：7, inoculation amount 5%, fermentation temperature 42 ℃, time 8.5 h and ripening period 22 h. The beverage’s acidity was 1.09% and protein content was 2.07%, which had 1.5% crude fat content and 15.1% soluble solids. This beverage fermented at these conditions had an excellent Euryale ferox, soybean and lactic acid drinks style. The DPPH· and ABTS· scavenging ratio were 95.87% and 46.64%, respectively. The total reducing power for the beverage in artificial simulation gastric and intestinal juices were as 88.67% and 90.03% as in normal solution.

关 键 词：芡实 黄豆 乳酸饮料 DPPH 抗氧化性 

分 类 号：TS205.5[轻工技术与工程—食品科学]