金菊酸奶的发酵工艺及品质特性研究  

Study on Fermentation Technology and Quality Characteristics of Lonicera japonica and Chrysanthemum Yogurt

作　　者：孙茂成 李点点 范秀娟 高煜 王顺余 先米西努尔·哈力克 周铁莉 SUN Mao-cheng;LI Dian-dian;FAN Xiu-juan;GAO Yu;WANG Shun-yu;HALIKE Xianmixinuer;ZHOU Tie-li(College of Food Science and Engineering,Changchun University,Changchun 130022,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,China)

机构地区：[1]长春大学食品科学与工程学院,长春130022 [2]浙江李子园食品股份有限公司,浙江金华321031

出　　处：《中国调味品》2024年第8期12-16,共5页China Condiment

基　　金：吉林省教育厅科学研究项目(JJKH20240751KJ,JJKH20210626KJ);长春大学攀登计划项目(zkp202108)。

摘　　要：以金银花、菊花、纯牛奶为主要原料制备金菊酸奶。以单因素试验为基础,通过感官评价,采用正交试验优化金菊酸奶的制备工艺,并分析其品质和DPPH自由基清除能力。结果表明,金菊酸奶的最佳制备条件:金银花汁添加量、菊花汁添加量、白砂糖添加量分别为12%、6%、6%,在此条件下发酵制备的金菊酸奶的感官评分为92.5分,颜色呈淡黄色,滋味柔和,质地细腻,酸甜可口,有金银花和菊花特有的香气。此外,金菊酸奶的黏度为1139.05 mPa·s,乳酸菌活菌数为1.2×10^(6) CFU/mL,DPPH自由基清除率为94.7%。该研究以药食同源的金银花和菊花为主要原料制备出具有功能性的金菊酸奶,有潜在的清热解毒和增强免疫力的功效,也为酸奶产品的研发提供了全新的思路。With Lonicera japonica,Chrysanthemum and pure milk as the raw materials,Lonicera japonica and Chrysanthemum yogurt is prepared.On the basis of single factor test,through sensory evaluation,orthogonal test is used to optimize the preparation technology of Lonicera japonica and Chrysanthemum yogurt,and the quality and DPPH radical scavenging capacity of Lonicera japonica and Chrysanthemum yogurt are analyzed.The results show that the optimal preparation conditions of Lonicera japonica and Chrysanthemum yogurt are the addition amount of Lonicera japonica juice,C hrysanthemum juice and white granulated sugar of 12%,6%,6% respectively.The sensory score of Lonicera japonica and Chrysanthemum yogurt fermented under these conditions is 92.5 points,with light yellow color,soft taste,delicate texture and moderate sourness and sweetness.It has the unique aroma of Lonicera japonica and Chrysanthemum.In addition,the viscosity of Lonicera japonica and Chrysanthemum yogurt is 1139.05 mPa·s,the viable bacteria count of lactic acid bacteria is 1.2×10^(6) CFU/mL,and the DPPH radical scavenging rate is 94.7%.In this study,the functional Lonicera japonica and Chrysanthemum yogurt prepared with medicinal and edible Lonicera japonica and Chrysanthemum as the main raw materials has the potential effects of clearing heat,detoxifying and enhancing immunity and also provides a new idea for the research and development of yogurt products.

关 键 词：金银花 菊花 酸奶 正交法 DPPH自由基清除率 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]