具有抗氧化功能的刺梨风味发酵乳制备工艺研究  

Study on the preparation process of Rosa roxburghii flavor fermented milk with antioxidant function

作　　者：杨欢东 覃兰玉 刘敏 赵霞 杨仁琴 瓦云超 顾瑞霞[2] YANG Huandong;QIN Lanyu;LIU Min;ZHAO Xia;YANG Renqin;WA Yunchao;GU Ruixia(Nanjing Weigang Dairy Co.,Ltd.,Nanjing,Jiangsu 211100,China;School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;Yangzhou Yangda Kangyuan Dairy Co.,Ltd.,Yangzhou,Jiangsu 225111,China)

机构地区：[1]南京卫岗乳业有限公司,江苏南京211100 [2]扬州大学食品科学与工程学院,江苏扬州225127 [3]扬州市扬大康源乳业有限公司,江苏扬州225111

出　　处：《美食研究》2025年第1期79-85,I0009,共8页Journal of Researches on Dietetic Science and Culture

基　　金：江苏省乳业生物工程技术研究中心开放课题(KYRY2023013);扬州市-扬州大学市校合作共建科技创新平台项目(YZ2020265)。

摘　　要：为研制一款具有抗氧化功能的刺梨风味发酵乳,通过筛选具有抗氧化功能的益生菌、优化刺梨汁的添加量以及确定最佳的发酵菌株,初步探究了刺梨风味发酵乳的制备工艺。结果表明:经过严格筛选,得到了三株表现优异的益生菌——植物乳杆菌576、发酵粘液乳杆菌572和发酵粘液乳杆菌grx938,它们不仅具有良好的人工胃肠液耐受性和Caco-2细胞黏附性,还展现出较强的抗氧化能力。在确定刺梨汁的最佳添加量为15%后,选择发酵粘液乳杆菌grx938作为发酵菌株,所制得的刺梨风味发酵乳风味浓郁、酸甜适口、口感细腻,具有高达93.92%的DPPH自由基清除率,其维生素C含量达473.3 mg/100 mL,总抗氧化能力为127.87 mmol Trolox/L。该研究结果为刺梨风味发酵乳的商业开发奠定了坚实的理论和技术基础。To develop Rosa roxburghii flavor fermented milk with antioxidant properties,the preparation process was preliminarily explored by screening antioxidant probiotic strains,optimizing the addition ratio of Rosa roxburghii juice,and determining the optimal fermentation strain.The results showed that three outstanding probiotic strains were identified through rigorous screening:Lactobacillus plantarum 576,Lactobacillus fermentum 572,and Lactobacillus fermentum grx938.These strains demonstrated excellent tolerance to artificial gastric and intestinal fluids,strong adhesion to Caco-2 cells,and high antioxidant capacity.With the optimal addition of 15%Rosa roxburghii juice and the selection of Lactobacillus fermentum grx938 as the fermentation strain,the resulting Rosa roxburghii flavor fermented milk exhibited a rich flavor,balanced sweetness and acidity,and a smooth texture.It achieved a DPPH free radical scavenging rate of 93.92%,a vitamin C content of 473.3 mg/100 mL,and a total antioxidant capacity of 127.87 mmol Trolox/L.These findings provide a solid theoretical and technical foundation for the commercial development of Rosa roxburghii-flavored fermented milk.

关 键 词：发酵粘液乳杆菌 刺梨 发酵乳 抗氧化 

分 类 号：TS972.123.7[轻工技术与工程]