摘要
研究凝固型紫薯酸乳最优发酵工艺并评价其抗氧化活性。以感官评分为考察指标,运用Box-Behnken设计,筛选最优紫薯酸乳发酵工艺;利用质构仪,测定酸乳质构特性;采用DPPH自由基清除体系、羟基自由基清除体系评价其抗氧化活性。结果表明:确定最优发酵工艺为紫薯添加量4.3%,发酵时间5.5h,发酵温度42℃,菌种添加量0.004U/g,在该条件下制作的酸乳,呈淡紫色,质地均匀一致,酸甜可口,细腻柔和,具有浓郁的乳酸菌发酵酸乳和紫薯香味,抗氧化能力得到提高。
Studied the optimal fermentation processing and evaluated antioxidant activity. Using Box-Bechken design, the optimal technology was obtained by sense evaluation, and the texture property of yogurt was determined by texture analyzer. DPPH＂ and ＂ OH were used to evaluate antioxidant activity. The optimum process parame ters were： purple potato adding amount 4. 3%, fermentation time 5.5 h, fermentation temperature 42℃, strains adding amount 0. 004 U/g, Under this condition, the yogurt had good texture, fermented flavor and rich aroma of purple potato, the color was pale purple, the antioxidant activity was improved.
出处
《食品与机械》
CSCD
北大核心
2013年第5期198-203,共6页
Food and Machinery
基金
广东省重大科技专项(编号:2011A020102001)
关键词
紫薯
发酵酸乳
抗氧化
purple potato
ferment ed yogurt
antioxidant
