聚葡萄糖对褐色乳饮料品质及其抗氧化活性的影响  

Effect of Polydextrose on the Quality and Antioxidant Activity of Brown Milk Beverage

作　　者：苏乐乐 丁霄 张泽 吴欣怡 徐紫依 陈义勇[1] SU Lele;DING Xiao;ZHANG Ze;WU Xinyi;XU Ziyi;CHEN Yiyong(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500)

机构地区：[1]常熟理工学院生物与食品工程学院,常熟215500

出　　处：《食品工业》2021年第9期171-174,共4页The Food Industry

基　　金：2020年江苏省高等学校大学生创新创业训练计划项目(202010333037Y);常熟理工学院2020届本科毕业设计(论文)重点资助课题(TD2026)。

摘　　要：以聚葡萄糖为原料,通过发酵制备聚葡萄糖褐色乳饮料,测量聚葡萄糖褐色乳饮料滴定酸度、持水力、感官品质、抗氧化活性等指标,旨在研究聚葡萄糖对褐变乳饮料品质及其抗氧化活性的影响。结果表明:聚葡萄糖在一定程度上能促进发酵菌种产酸,有利于提高聚葡萄糖褐色乳饮料持水力和抗氧化活性,显著改善褐色乳饮料的风味、口感、色泽及组织状态等感官品质,当聚葡萄糖添加量为0.8%时,聚葡萄糖褐色乳饮料具有适宜的滴定酸度、较好的持水力和较高的抗氧化活性,感官品质最佳。Polydextrose was used as raw material to prepare polydextrose brown milk beverage through fermentation.Effect of polydextrose on the quality and antioxidant activity of brown fermented milk beverage was studied by measuring the titration acidity,water holding capacity,sensory quality and antioxidant activity of polydextrose brown milk beverage.The results showed that polydextrose could promote acid production of fermentation strains to a certain extent,improve the water holding capacity and antioxidant activity of polydextrose brown milk beverage,and significantly improve the sensory qualities of brown milk beverage such as flavor,taste,color and tissue state.When the addition amount of polydextrose was 0.8%,the polydextrose brown milk beverage had suitable titer acidity,better water holding capacity and higher antioxidant activity,and the sensory quality was the best.

关 键 词：聚葡萄糖 褐色乳饮料 品质 抗氧化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]