栀子果提取物对酸奶发酵特性和功能特性的影响  

Effect of Gardenia fruit extract on fermentation and functional properties of yogurt

作　　者：朱广成 覃思[1] 聂乾忠[1] ZHU Guang-cheng;QIN Si;NIE Qian-zhong(College of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品与机械》2020年第4期176-182,共7页Food and Machinery

基　　金：国家重点研发计划(编号:2019YFC1604903);国家自然科学基金(编号:31101268);湖南农业大学双一流建设项目(编号:SYL201802025)。

摘　　要：以栀子果提取物(GE)为研究对象,考察了栀子果提取物添加量对酸奶发酵特性和功能特性的影响,测定发酵过程中活菌数、酸度、持水率和黏度,发酵完成后酸奶的抗菌活性、抗氧化活性、乳酸菌对模拟胃肠液的耐受性,以及挥发性成分的变化情况,并对其所含功能成分进行了测定。结果表明:添加适量的GE能显著促进保加利亚乳杆菌的生长并维持其活力、提高酸奶的抗菌活性和抗氧化活性、增强乳酸菌对模拟胃肠液的耐受性,以及对酸奶的后酸化有一定程度的抑制作用;GE酸奶的色泽呈现非常漂亮的蛋黄颜色,主因是GE中富含藏红花酸和藏红花素等天然功能性色素,其含量分别为(183.000±5.800),(108.000±3.500)mg/kg;此外,酸奶的挥发性风味物质的组成也得到了显著改善。In order to explore the effect of adding gardenia fruit,a traditional Chinese medicine with dual function of food and medicine,on the quality of yogurt,ferrmentation characteristics and functional properties were investigated.The effects of GE on the number of live bacteria,acidity,water holding capacity and viscosity of yogurt during fermentation were evaluated,and the antibacterial activity,antioxidant activity,lactic acid bacteria's tolerance to simulated gastrointestinal fluid and volatilization were measured after the fermentation was completed.The results showed that the proper amount of GE could improve the antibacterial and antioxidant activity of yogurt,enhance the tolerance of lactic acid bacteria to simulated gastrointestinal fluid,inhibit the post-acidification of yogurt,and had a certain inhibitory effect on the post-acidification of yogurt.Moreover,the color of GE-added yogurt showed a very beautiful egg yolk color,because GE is rich in natural functional pigments including saffron acid and saffron,with the concentrations of(183.000±5.800)and(108.000±3.500)mg/kg,respectively.Moreover,the composition of volatile flavor substances in yogurt has also been significantly improved by GE adding.

关 键 词：栀子果 藏红花酸 酸奶 发酵特性 挥发性风味物质 生物活性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]