基于酶解技术的红枣风味酸奶制备及功效评价  

Preparation and Efficacy Evaluation of Jujube Flavored Yogurt Based on Enzymatic Hydrolysis Technology

作　　者：张剑[1] 于昊琳 徐婉婷 贾凤娟[1] 王文亮[1] Zhang Jian;Yu Haolin;Xu Wanting;Jia Fengjuan;Wang Wenliang(Institute of Food&Nutrition Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China;Shandong Agriculture and Engineering University,Jinan 250100,China;Liaocheng Inspection and Testing Center,Liaocheng 252000,China)

机构地区：[1]山东省农业科学院农产品加工与营养研究所/山东省农产品精深加工技术重点实验室/农业部新食品资源加工重点实验室,山东济南250100 [2]山东农业工程学院,山东济南250100 [3]聊城市检验检测中心,山东聊城252000

出　　处：《山东农业科学》2024年第12期113-122,共10页Shandong Agricultural Sciences

基　　金：山东省农业科学院农业科技创新工程项目“莲藕和枣精深加工技术与新产品研发”(CXGC2023A40)。

摘　　要：为开发红枣风味酸奶,增加红枣产品的附加值,本研究以红枣为原料制备红枣汁,采用复合酶(果胶酶与纤维素酶质量比为1∶1)处理红枣汁并优化其酶解工艺,在此基础上制备红枣风味酸奶,以感官评价为指标,通过单因素试验及响应面设计确定红枣风味酸奶的最佳制备条件,并对产品的风味及抗氧化活性进行分析。结果表明,在酶添加量为0.40%、酶解温度为55℃、酶解4.5 h的条件下,酶解效果最佳。在红枣汁添加量为20%、木糖醇添加量为9%、发酵菌接种量为0.30%、发酵温度为43℃条件下,红枣风味酸奶感官评价最佳。与空白酸奶相比,经过酶解处理的红枣酸奶中挥发性风味物质的种类发生了明显变化,抗氧化活性也显著提升。该研究可为红枣深加工及新型功能食品的开发提供理论参考。In order to develop jujube flavored yogurt and increase the added value of jujube products,red ju⁃jube was used as raw material to prepare jujube slurry which was then treated with compound enzymes(pectinase and cellulase with the mixing ratio of 1∶1)followed by optimization of reaction conditions,and then jujube flavored yogurt was prepared.The optimal preparation conditions were determined through single factor tests and response surface methodology using sensory evaluation score as indicator,and the flavor and antioxidant activity of the prod⁃uct were analyzed.The results showed that the enzymatic hydrolysis effect was the best under the conditions of 0.40%of enzyme addition,55℃of enzyme hydrolysis temperature,and 4.5 hours of enzyme hydrolysis time.The sensory evaluation of jujube flavored yogurt was the best under the conditions of adding 20%jujube juice and 9%xylitol,inoculating 0.30%fermentation bacteria,and fermentation at 43℃.Compared with blank yogurt,the types of volatile flavor compounds in jujube yogurt treated with enzymatic hydrolysis changed significantly,and the an⁃tioxidant activity was also been improved significantly.This study could provide theoretical references for the deep processing of jujube and the development of new functional foods.

关 键 词：红枣风味酸奶 酶解 制备工艺 风味物质 抗氧化活性 

分 类 号：S665.109[农业科学—果树学]