高抗氧化性发芽花生酸奶的制备工艺研究  

Study on the Production Technology of Germinated Peanut Yogurt with High Antioxidant Activity

作　　者：马佳慧 于淼[2] 付欣[2] 王小鹤[2] 解铁民 MA Jia-hui;YU Miao;FU Xin;WANG Xiao-he;XIE Tie-min(Shenyang Normal University,Food Science and Technology,Shenyang,Liaoning 110034;Food and Processing Research Institute,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《辽宁农业科学》2019年第6期23-26,共4页Liaoning Agricultural Sciences

基　　金：辽宁省自然科学基金计划重点项目(20170540509);国家博士后面上资助项目(2019M661121);辽宁省博士启动基金项目(2019-BS-132)

摘　　要：试验以鲜牛乳及发芽花生乳为原料,通过乳酸菌发酵制备发芽花生酸奶。对影响发芽花生酸奶质量的5个因素:鲜牛乳添加量、乳酸菌添加量、白砂糖添加量、发酵时间、发酵温度进行单因素实验,以酸奶感官质量和DPPH清除率为参考指标,最终确定工艺条件为:鲜牛乳与发芽花生乳的比例为5∶1,乳酸菌添加量0.3%,白糖添加量9%,发酵时间9 h,发酵温度42℃,研制出的发芽花生酸奶表面呈淡黄色,酸甜适口,组织细腻均匀,无气泡杂质。In this paper,germinated peanut milk and fresh milk were used as raw materials and fermented by lactobacillus to produce germinated peanut yogurt.Single factor experiment was conducted on five factors affecting the quality of germinated peanut yogurt.The five factors were the content of fresh milk,lactobacillus,white sugar,the fermentation time and temperature.The optimal formula and process conditions were determined by the sensory quality of yogurt and DPPH clearance rate.Finally,the ratio of fresh milk to germinated peanut milk was 5∶1,the content of lactobacillus was 0.3%,the content of white sugar was 9%,the fermentation time was 9 h,and the fermentation temperature was 42℃.The final product was light yellow,sweet and sour palatability,delicate and uniform organization,no bubbles or impurities.

关 键 词：发芽花生乳 酸奶 抗氧化性 

分 类 号：S565.2[农业科学—作物学] TS252.4[轻工技术与工程—农产品加工及贮藏工程]