海参肽酸奶工艺优化及抗氧化性研究  

Study on Technological Optimization and Antioxidant Activity of Sea Cucumber Peptide Yogurt

作　　者：肖彦春[1] 田晓玲[1] 郝长红[1] 刘巍巍[1] 庞然 XIAO Yanchun;TIAN Xiaoling;HAO Changhong;LIU Weiwei;PANG Ran(College of Food and Drug,Liaoning Agricultural College,Yingkou 115009)

机构地区：[1]辽宁农业职业技术学院食品药品学院,营口115009

出　　处：《食品工业》2023年第3期73-77,共5页The Food Industry

基　　金：“功能性海参发酵乳关键技术研究”院级科研项目。

摘　　要：通过单因素试验和正交试验探究海参肽添加量、蔗糖添加量、菌种接种量、发酵时间对酸奶的感官品质的影响,确定最佳工艺参数,并对产品的理化指标、微生物指标及抗氧化性进行分析。结果表明,海参肽酸奶最优配方为海参肽添加量2 g/L、蔗糖60 g/L、菌种接种量16 mg/L、发酵时间7 h。该配方下酸奶组织均匀,口感细腻爽滑、酸甜适中,有发酵乳固有香味,感官评分最高为87.8分,其各项理化和微生物指标都符合发酵乳食品安全国家标准。海参肽酸奶的还原力及DPPH自由基清除率均明显高于对照酸奶,质量浓度50 mg/mL时,海参肽酸奶对DPPH的清除率达58.6%,说明海参肽有效提高酸奶的抗氧化能力。Through single factor test and orthogonal test,the effects of sea cucumber peptide addition amount,sucrose addition amount,strain inoculation amount and fermentation time on the sensory quality of yogurt were explored,the best process parameters were determined,and the physical and chemical indexes,microbial indexes and antioxidant activity ofthe products were analyzed.The optimal processing technology of sea cucumber peptide yogurt was obtained,which was 2 g/L sea cucumber peptide sucrose,60 g/L sugar,16 mg/L inoculum,and 7 h fermentation.The sensory of yogurt was evaluated structure,delicate and smooth taste,and the highest sensory score was obtained with 87.8 points.All indicators met the national standards for fermented milk food safety.The reducing power and DPPH free radical scavenging rate of sea cucumber peptide yogurt were significantly higher than those of the control yogurt.At the concentration of 50 mg/mL,the scavenging rate of sea cucumber peptide yogurt to DPPH reached 58.6%,indicating that sea cucumber peptide effectively improved the antioxidant capacity of yogurt.

关 键 词：海参肽 酸奶 工艺优化 抗氧化性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]