藜麦蛋白酸奶工艺优化及抗氧化特性研究  

Process Optimization and Antioxidant Properties of Quinoa Protein Yogurt

作　　者：赵婷 韩姣姣 马玲[1] ZHAO Ting;HAN Jiao-jiao;MA Ling(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国调味品》2024年第10期25-30,共6页China Condiment

基　　金：山西农业大学科技创新基金项目(2018YJ02)。

摘　　要：试验以藜麦蛋白、生牛乳为原料,研制具有抗氧化性能的藜麦蛋白酸奶。通过单因素试验和正交试验对藜麦蛋白酸奶进行工艺优化,并对贮藏期间酸奶的抗氧化性进行研究。结果表明,制作藜麦蛋白酸奶的最优工艺条件为发酵时间5.5 h、接种量4%、白砂糖添加量7%、藜麦蛋白添加量2%,经优化工艺制得的藜麦蛋白酸奶口感绵柔、色泽均一,感官评分为86.2分,经测定,理化指标和微生物指标均符合国标要求,在贮藏期间藜麦蛋白酸奶对2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基、1,1-二苯基-2-苦基肼(DPPH)自由基的清除率和还原力始终高于对照酸奶。该研究为藜麦蛋白的应用和开发提供了一定的理论基础。In this study,with quinoa protein and raw milk as the raw materials,quinoa protein yogurt with antioxidant properties is developed.The process of quinoa protein yogurt is optimized through single factor test and orthogonal test,and the antioxidant properties of yogurt during storage are investigated.The results show that the optimal process conditions for making quinoa protein yogurt are fermentation time of 5.5 h,inoculation amount of 4%,the addition amount of white granulated sugar of 7%and the addition amount of quinoa protein of 2%.The quinoa protein yogurt produced by the optimized process has soft taste,uniform color,and the sensory score is 86.2 points.Through determining the physicochemical and microbiological indexes,it is found that they all meet the requirements of the national standard.The scavenging rates of quinoa protein yogurt on 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)radicals and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals and reducing power are consistently higher than those of control yogurt.This study has provided certain theoretical basis for the application and development of quinoa protein.

关 键 词：藜麦蛋白 酸奶 发酵工艺 抗氧化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]