胡萝卜汁发酵牦牛酸奶的品质评价  

Quality Evaluation of Yak Yogurt Fermented with Carrot Juice

作　　者：蒋涵珺 李双娇 张哲川 丁波 JIANG Hanjun;LI Shuangjiao;ZHANG Zhechuan;DING Bo(College of Life Science and Engineering,Northwest University for Nationalities,Lanzhou,Gansu 730030,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030

出　　处：《农产品加工》2023年第16期74-78,83,共6页Farm Products Processing

摘　　要：将不同添加量(8%,16%,24%,32%)胡萝卜汁添加到牦牛乳中制备牦牛酸奶,探讨不同胡萝卜汁添加量对牦牛酸奶的理化特性、抗氧化活性、乳酸活菌数、β-胡萝卜素含量及感官特性的影响。结果表明,在贮藏期间(1~21 d),随着胡萝卜汁添加量的增加,牦牛酸奶的pH值、乳酸活菌数及持水力有所下降。不同胡萝卜汁添加量的牦牛酸奶pH值、抗氧化活性、乳酸活菌数和β-胡萝卜素含量均有显著差异。胡萝卜汁对牦牛酸奶的持水力无显著影响。感官评价表明,胡萝卜汁添加量为8%的牦牛酸奶综合评分最高,品质最佳。因此,在牦牛酸奶的发酵过程中添加适量胡萝卜汁可以有效优化牦牛酸奶的品质,并且在保持牦牛酸奶营养特性的前提下,改善牦牛酸奶风味的单一性。Yak yoghurt was prepared by adding different concentrations of carrot juice(8%,16%,24%,32%).The changes of physical and chemical properties,antioxidant activity,lactic acid viable bacteria count,β-carotene content and sensory evaluation of yak yoghurt were investigated.The results showed that the pH,lactic acid viable count and water holding capacity decreased.The pH,antioxidant activity,lactic acid viable count andβ-carotene content of various carrot juice concentrations was found to differ significantly.Carrot juice had no significant effect on the water holding capacity of yak yogurt.Sensory evaluation showed that the comprehensive score of yak yogurt with 8%carrot juice was significantly higher than that of the other three concentrations.Therefore,adding an appropriate amount of carrot juice to the fermentation of yak yogurt could effectively optimize the quality of yak yogurt,and could improve the single flavor of yak yogurt under the premise of maintaining the nutritional characteristics of yak yogurt.

关 键 词：胡萝卜汁 牦牛酸奶 抗氧化活性 品质 

分 类 号：S631.2[农业科学—蔬菜学]