核桃酸奶的研究与开发  

Research and Development of Walnut Yogurt

作　　者：陈朝银[1,3] 赵声兰 郭玉红 徐田 刘娇 贺娜 宁德鲁 CHEN Chao-yin;ZHAO Sheng-lan;GUO Yi-hong;NING De-lu(Kunming University of Technology,Kunming Yunnan 650500,China;Yunnan University of Traditional Chinese Medicine,Kunming Yunnan 650500,China;Yunnan Provincial Institute of Forestry and Prairie Science,Kunming Yunnan 650201,China)

机构地区：[1]昆明理工大学,云南昆明650500 [2]云南中医药大学,云南昆明650500 [3]云南省林业和草原科学院,云南昆明650201

出　　处：《食品与发酵科技》2020年第1期64-68,共5页Food and Fermentation Science & Technology

基　　金：云南省科技重大专项(2018ZG003)。

摘　　要：酸奶的功能和适应人群优于普通奶,并因其工业生产及其质控水平的提升日渐风行于国内外市场,且快速向低胆固醇的风味酸奶或植物酸奶方向发展。我国酸奶制作始见于1500年前的《齐民要术》,植物酸奶的报道始见于1983年,核桃酸奶的报道始见于1994年,目前已有核桃酸奶的文献百余篇,其中专利文献约占一半,但授权专利尚只有1个。配方及工艺优化数据资料主要见于论文文献,有各种不同比例的核桃仁、核桃粕、核桃油、核桃肽,此外还有复合植物食品原料及中草药近百种,有前发酵添加、后发酵添加甚至发酵后复配,对色泽等感官有不同程度影响,但可提高持水性、EPA、DHA、叶酸、Fe、Zn、Se、多酚等功能成分的含量和抗氧化、抗血栓、抗动脉粥样硬化等功能。特殊工艺及针对特定人群特殊营养及功能需求的特殊食品是其重点研发方向。The function and adaptability of yogurt population is better than ordinary milk,and because of its industrial quality control level of increasing popularity in domestic and foreign markets,and gradually to low cholesterol flavor yogurt or plant yogurt direction.China’s yogurt production recorded in“Qi-People Essential”1500 years ago;plant yogurt paper published in 1983,walnut yogurt report began in 1994,At present,there are more than 100 literatures on walnut yogurt,of which about half are patented,but only one patent is granted.Formula and process optimization data are mainly found in the papers,there are different proportions of walnuts,walnuts protein,walnut oil,walnut peptides,in addition to compound plant food raw materials and nearly a hundred kinds of Chinese herbal medicine.There is pre-fermentation addition or post-fermentation addition,and compounding after fermentation.Walnut fortification could affect sensory index with different degrees,but improve water-holding capacity and increase the contents of EPA,DHA,folic acid,Fe,Zn,Se,polyphenols and other functional components and antioxidant,anti-thrombosis,anti-atherosclerosis and other functions.Special processes and special diets of accurate nutritional and functional needs for specific population should be the focus of research and development.

关 键 词：核桃酸奶 功能成分 特膳食品 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]