紫薯花生酸奶的制备工艺及稳定性研究  

Study on preparation technology and stability of purple potato peanut yoghurt

作　　者：方策 于淑娜 张初署[2] 于丽娜[2] 杨桂文[1] 毕洁[2] 于淼[3] 王明清[2] 孙杰[2] 迟晓元[2] FANG Ce;YU Shu-Na;ZHANG Chu-Shu;YU Li-Na;YANG Gui-Wen;BI Jie;YU Miao;WANG Ming-Qing;SUN Jie;CHI Xiao-Yuan(Shandong Normal University,Jinan 250001,China;Shandong Peanut Research Institute,Qingdao 266100,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]山东师范大学,济南250001 [2]山东省花生研究所,青岛266100 [3]辽宁省农业科学院食品与加工研究所,沈阳110161

出　　处：《食品安全质量检测学报》2019年第20期6843-6848,共6页Journal of Food Safety and Quality

基　　金：山东省自然科学基金(ZR2017MC062,ZR2017MC060);山东省2018年度农业重大应用技术山东省农业科学院农业科技创新工程(CXGC2016B17,CXGC2018E21);青岛市民生科技计划(19-6-1-61-nsh);辽宁“百千万人才工程”培养经费国家重点研収计划(2018YFD0300605)~~

摘　　要：目的探讨以花生、紫薯为主要材料的紫薯花生酸奶的制作工艺及抗氧化活性。方法选用德氏乳酸杆菌(Lactobacillus Delbruckii)作为菌种迚行収酵,根据感官评定和稳定性研究结果,确定紫薯花生酸奶的最适制备工艺参数。结果主要原料和最佳制备工艺参数为:紫薯用量14.28%、蔗糖用量7.5%、収酵温度(41.5±0.5)℃、収酵时间3.5 h、烘烤温度120℃、菌种用量0.1%。结论紫薯花生酸奶将花生和紫薯迚行有机结合収酵,保留了二者的营养成分,制备的紫薯花生酸奶口感香醇,色泽饱满,抗氧化活性大大提高。Objective To study the preparation technology and antioxidant activity of purple potato peanut yoghurt with peanut and purple potato as main materials. Methods Lactobacillus delbruckii was selected as the strain for fermentation. According to the results of sensory evaluation and stability study, the optimal preparation process parameters of purple potato peanut yogurt were determined. Results The main raw materials and the best preparation process parameters were: purple potato dosage was 14.28%, sucrose dosage was 7.5%, fermentation temperature was(41.5±0.5) ℃, fermentation time was 3.5 h, baking temperature was 120 ℃, strain dosage was 0.1%. Conclusion In this experiment, peanut and purple potato were organically combined and the nutritional components of peanut and purple potato were preserved at the same time. The purple potato peanut yoghurt prepared has a mellow taste, full color and greatly improved antioxidant activity.

关 键 词：紫薯 花生 酸奶 

分 类 号：TS2[轻工技术与工程—食品科学与工程]