葡萄酒渣抗氧化膳食纤维酸奶的研制及风味鉴赏  

Development and Flavor Appreciation of Wine Residue Antioxidant Dietary Fiber Yogurt

作　　者：谭晶 李田田 王倩倩 刘响 迟乃玉[1,2] 迟雪梅 TAN Jing;LI Tian-tian;WANG Qian-qian;LIU Xiang;CHI Nai-yu;CHI Xue-mei(School of Life Science and Technology,Dalian University,Dalian 116622 China;Marine Microbial Engineering Technology Research Center of Liaoning Provmce,Dalian 116622 China)

机构地区：[1]大连大学生命科学与技术学院,辽宁大连116622 [2]辽宁省海洋微生物工程技术研究中心,辽宁大连116622

出　　处：《科技创新与生产力》2022年第7期112-116,共5页Sci-tech Innovation and Productivity

基　　金：大学生创新项目(202011258007)。

摘　　要：以葡萄酒渣膳食纤维作为特别添加量,研制一款具有良好风味和极具营养价值的抗氧化膳食纤维酸奶。通过单因素实验和正交实验得出酸奶最佳发酵条件为:接种量3%,膳食纤维添加量3%,发酵时间6 h,发酵温度42℃。在此条件下,葡萄酒渣抗氧化膳食纤维酸奶的感官评分为93.1分,蛋白质含量2.4 g·100g^(-1)、脂肪含量2.6 g·100g^(-1),并且表现出明显的自由基清除效果。Using wine residue dietary fiber as a special addition,an antioxidant dietary fiber yogurt with good flavor and high nutritional value is developed.Through single factor experiment and orthogonal experiment,the optimal fermentation conditions for yogurt are as follows:inoculation amount is 3%,dietary fiber addition amount is 3%,fermentation time is 6 h,fermentation temperature is 42℃.Under these conditions,the sensory score of wine residue antioxidant dietary fiber yogurt is 93.1,protein content is 2.4 g·100g^(-1),fat content is 2.6 g·100g^(-1),and it shows obvious free radical scavenging effect.

关 键 词：葡萄酒渣 抗氧化 膳食纤维 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]