富含γ-氨基丁酸的青花菜芽菜酸奶的研制  

Development of Broccoli Sprout Yogurt Rich inγ-Aminobutyric Acid

作　　者：寇德麟 杨丰伟 吴征宇 刘晴晴[1] 毛碧莹 谢柯沁 王鸿飞[1] 许凤[1] KOU De-lin;YANG Feng-wei;WU Zheng-yu;LIU Qing-qing;MAO Bi-ying;XIE Ke-qin;WANG Hong-fei;XU Feng(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315211

出　　处：《保鲜与加工》2022年第3期35-42,共8页Storage and Process

基　　金：浙江省公益项目(LGN19C200012);浙江省重点研发项目(2017C02021);浙江省重点研发计划项目(2021C02033);宁波市公益项目(2019C10086)。

摘　　要：以葡萄糖溶液培养的青花菜芽菜为主要原料,加入一定量的纯牛奶和白砂糖,通过乳酸菌发酵研制一种富含γ-氨基丁酸(γ-aminobutyric acid,GABA)的酸奶。以酸奶的感官品质为主要评价指标,采用单因素试验和响应面试验优化酸奶的最佳工艺参数。结果表明,青花菜芽菜酸奶最佳制作工艺条件为:白砂糖添加量7.1%,青花菜芽菜添加量2.1%(采用120 mmol·L^(-1)葡萄糖溶液培养青花菜芽菜),菌种接种量0.3%,发酵时间6.2 h,该条件下制作的酸奶感官评价最优,GABA含量达到0.789 g·L^(-1),理化指标和微生物指标均符合发酵乳国家标准。该产品的研制为后续富含γ-氨基丁酸的乳制品的开发提供了理论依据。A yogurt rich inγ-aminobutyric acid(GABA)was developed by adding a certain amount of pure milk and white granulated sugar into glucose solution culturing broccoli and sprout after lactobacillus fementation.Then the optimum technological parameters of yogurt were determined by single factor and response surface experiments using sensory qualities as the main evaluation indicators.Results showed that the optimal process conditions for broccoli sprout yogurt were determined as follows:granulated sugar addition of 7.1%,broccoli sprout addition of 2.1%(broccoli and sprout were cultured with glucose solution at the concentration of 120 mmol·L^(-1)),lactobacillus addition of 0.3%,and fermentation time of 6.2 h.Under these conditions,the prepared yogurt showed the the best sensory evaluation,the GABA content reached to 0.789 g·L^(-1),and the physicochemical indicators and microbial indicators all conformed to the national standard of fermented milk.The development of this product would provide a theoretical basis for the subsequent development of dairy products rich in GABA.

关 键 词：青花菜芽菜 酸奶 γ-氨基丁酸(GABA) 研制 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]