富硒酸奶的制备工艺优化及其抗氧化活性分析  

Optimization of preparation process for selenium-rich yogurt and analysis of its antioxidant activity

作　　者：陶鑫 马成章 刘杨 付智 TAO Xin;MA Cheng-zhang;LIU Yang;FU Zhi(College of Food Science and Technology,Wuhan University of Bioengineering,Wuhan 430415,Hubei,China;School of Life Sciences and Technology,Wuhan University of Bioengineering,Wuhan 430415,Hubei,China)

机构地区：[1]武汉生物工程学院食品科技学院,湖北武汉430415 [2]武汉生物工程学院生命科学与技术学院,湖北武汉430415

出　　处：《粮食与油脂》2024年第6期88-92,127,共6页Cereals & Oils

摘　　要：以富硒酵母为原料,采用超高压技术制备可溶性富硒添加剂,并将富硒添加剂添加到酸奶中制备富硒酸奶。以感官评分为指标,在单因素试验的基础上采用响应面法优化富硒酸奶的制备工艺,并分析富硒酸奶的抗氧化活性。结果表明:富硒添加剂中有机硒占比达99.91%;富硒酸奶最优制备条件为以纯牛奶质量为基准,发酵剂添加量0.17%、硒添加量20μg/100 g、发酵时间6.2 h、发酵温度43℃,在此条件下制得的富硒酸奶感官评分高,且其清除羟基自由基的能力强于原味酸奶。Using selenium-rich yeast as raw material,soluble selenium-rich additives were prepared by ultra-high pressure technology,and selenium-rich additives were added to yogurt to prepare selenium-rich yogurt.Taking sensory evaluation as the indicator,response surface methodology was used to optimize the preparation process of selenium-rich yogurt based on single factor experiments,and the antioxidant activity of selenium-rich yogurt was analyzed.The results showed that the proportion of organic selenium in selenium-rich additives was 99.91%.The optimal preparation conditions for selenium-rich yogurt were based on the mass of pure milk,fermentation agent addition 0.17%,selenium addition 20μg/100 g,fermentation time 6.2 h,fermentation temperature 43 ℃.Under these conditions,selenium-rich yogurt had high sensory score,and its ability to scavenge hydroxyl radicals was stronger than that of plain yogurt.

关 键 词：富硒酸奶 酵母 超高压技术 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]