蔓越莓沙棘酵素酸奶制作工艺优化及其抗氧化性研究  

Optimization of Production Process and Antioxidant Activity of Cranberry Sea Buckthorn Enzyme Yogurt

作　　者：陈扬 陈慧楣 CHEN Yang;CHEN Huimei(Guangzhou College of Technology and Business,Foshan 528100,China)

机构地区：[1]广州工商学院,广东佛山528100

出　　处：《食品安全导刊》2025年第12期112-115,共4页China Food Safety Magazine

摘　　要：为开发一款兼具营养与风味的新型功能性酸奶,本研究在酸奶制作过程中加入了蔓越莓果汁及沙棘酵素,以开发蔓越莓沙棘酵素酸奶。通过单因素和正交试验,确定蔓越莓沙棘酵素酸奶的最优配方,并对其抗氧化性进行研究。结果表明,在发酵温度为41℃、发酵时间为7 h、鲜牛奶为100 g、木糖醇添加量为9%、蔓越莓添加量为10%、沙棘酵素稀释液添加量为8 mL以及发酵剂用量为1.0 g的条件下,蔓越莓沙棘酵素酸奶的感官评分最高。与市售酸奶相比,该产品的抗氧化性较好。In order to develop a new functional yogurt with both nutrition and flavor,cranberry juice and sea buckthorn enzyme were added to the yogurt making process to develop cranberry sea buckthorn enzyme yogurt.Through single factor and orthogonal experiments,the optimal formula of cranberry sea buckthorn enzyme yogurt was determined,and its antioxidant activity was studied.The results showed that the sensory score of cranberry sea buckthorn enzyme yogurt was the highest under the conditions of fermentation temperature of 41℃,fermentation time of 7 h,fresh milk of 100 g,xylitol addition of 9%,cranberry addition of 10%,sea buckthorn enzyme dilution of 8 mL and starter culture of 1.0 g.Compared to commercially available yogurt,this product has better antioxidant properties.

关 键 词：酸奶 沙棘酵素 蔓越莓 正交试验 抗氧化能力 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]