茯砖茶与羊乳复合乳体系的抗氧化、物理及消化稳定性研究  

Study on the antioxidant,physical and digestive stability of Fu Brick Tea and sheep′s milk complex system

作　　者：吕嘉枥[1] 王维波 康婕 伍金金 LV Jia-li;WANG Wei-bo;KANG Jie;WU Jin-jin(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China;Shaanxi Testing Institute of Product Quality Supervision,Xi′an 710048,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021 [2]陕西省产品质量监督检验研究院,陕西西安710048

出　　处：《陕西科技大学学报》2023年第4期48-57,共10页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅重点研发计划项目(2022NY-027)。

摘　　要：以陕西省特色的茯砖茶和羊乳为原料,以抗氧化稳定性、物理稳定性和消化稳定性为主要指标,研究茯砖茶与羊乳复合乳体系的稳定性.试验结果表明,25℃放置7 d的过程中,茯砖茶与羊乳复合乳体系抗氧化活性总体呈降低趋势,含活性金花菌的复合乳体系(样品1)的抗氧化稳定性最好,含无活性金花菌的复合乳体系(样品2)次之,不含金花菌的复合乳体系(样品3)最差.物理稳定性试验结果显示,茯砖茶与羊乳复合乳体系随着放置时间的延长,物理稳定性也不断降低,样品3的物理稳定性强于样品1、样品2;扫描电镜显微表征显示,茶汤中的金花菌与羊乳酪蛋白可形成复合物,从而降低了复合体系的物理稳定性.消化稳定性试验结果表明,随着消化时间的延长,酪蛋白体外消化率均不断增大,但与对照组相比,茯砖茶与羊乳复合乳体系抑制了乳蛋白的消化,且胃消化阶段抑制效果强于肠消化阶段,样品2的抑制效果最强,样品1次之,样品3最差.研究结果为进一步开发研制茯砖茶羊奶奶茶新产品提供了重要理论依据与技术支撑.Taking the characteristic Fu Brick tea and goat milk of Shaanxi Province as raw materials,and taking the antioxidant stability,physical stability and digestive stability as the main indicators,the stability of the complex milk system of Fu Brick tea and goat milk was studied.The results showed that the antioxidant activity of the complex system of Fu Brick tea and goat milk decreased after being placed at 25℃for 7 days.Among them,the antioxidant activity of the compound milk system containing activated eurotium cristatum was the best(sample 1),the second was the compound milk system containing inactive eurotium cristatum(sample 2),the last one is the compound milk system without eurotium cristatum(sample 3).The results of the physical stability test showed that the physical stability of Fu Brick tea and goat milk complex milk system decreased with the extension of time,the physical stability of sample 3 is stronger than that of sample 1 and sample 2,scanning electron microscope microscopic characterization showed that eurotium cristatum in tea soup could form a complex with casein from sheep milk,which reduced the physical stability of the complex system.Digestive stability test results show that the longer duration of digestion,casein in vitro digestibility are growing,but compared with the control group,Fu Brick tea with goat milk composite emulsion system inhibits milk protein digestion,and stomach digestion phase inhibition effect is stronger than the intestinal digestion phase,the strongest inhibitory effect of sample 2,second sample1,sample 3 is the worst.The research results provide important theoretical basis and technical support for further development of new products of Fu Brick tea and goat milk tea.

关 键 词：茯砖茶 羊乳 抗氧化稳定性 物理稳定性 消化稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]