西瓜椰果粒酸奶的研制  

Preparation of Watermelon and Coconut Yogurt and Study on Its Antioxidant Activity

作　　者：袁云霞[1] 于慧春[1] 吴昊 YUAN Yunxia;YU Huichun;WU Hao(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《中国乳品工业》2020年第8期60-64,共5页China Dairy Industry

基　　金：河南科技大学博士科研启动基金项目(13480052)。

摘　　要：以西瓜、椰果粒、全脂乳粉为主要原料,加入乳酸菌进行发酵,研制西瓜椰果粒酸奶并对其抗氧化性进行研究。以感官评分为指标,通过单因素试验和正交试验得到西瓜椰果粒酸奶的最佳生产工艺组合为:西瓜汁添加量20%、椰果粒添加量20%、蔗糖添加量6%、发酵剂接种量6%。按照最佳工艺条件生产出的西瓜椰果粒酸奶感官评分最高,呈淡红色,组织细腻均一,口感清凉舒爽,富有嚼劲,酸甜可口,同时具有西瓜和椰果的特殊风味。与未添加西瓜和椰果粒的酸奶相比,其抗氧化能力明显提高。Watermelon and coconut yoghurt was prepared by using watermelon,coconut and whole fat milk powder as main raw materials and adding lactic acid bacteria to ferment and then its antioxidant activity was studied.Taking sensory score as index,the optimum produc⁃tion process of watermelon coconut yoghurt was obtained by single factor test and orthogonal test as follows:20%for watermelon juice,20%for coconut,6%for sucrose and 6%for starter inoculum.Watermelon and coconut yogurt produced according to the best process conditions has the highest sensory score,which was with light red colour,fine and uniform tissue,cool and comfortable taste,rich chewing power,sweet and sour delicious,while having the special flavor of watermelon and coconut.Compared with yogurt without watermelon and coconut,the antioxidant capacity of watermelon and coconut yogurt was significantly improved.

关 键 词：西瓜 椰果粒 酸奶 抗氧化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]