摘要
以新鲜山楂、红枣汁和脱脂乳粉为原料制作酸乳。以产品的感官质量变化为指标,采用正交实验法与模糊综合评判法确定了山楂红枣酸乳的最佳配方和工艺条件为:100 mL脱脂乳添加山楂浆9 mL、红枣汁12 mL、白砂糖5 g;接种发酵剂4 mL,发酵温度40℃,发酵时间8 h。该条件下生产的山楂红枣酸乳酸甜适口,质地细腻,黄酮含量达(4.62±0.533)mg/m L。对DPPH自由基的清除率随酸乳浓度的增加而增强,25 mg/mL时达78.35%,高于市售某品牌红枣酸乳。
Formula and fermentation technology of yogurt with fresh hawthorn, jujube and skim milk was studied. The optimal formula and fermentation technology which were ascertained by orthogonal experiments and fuzzy comprehensive evaluation method as follows: hawthorn pulp 9 mL/100 mL, jujube juice 12 mL/100 mL, white sugar 5 g/100 mL, inoculum 4 mL/100 mL, fermentation temperature 40 ℃, fermentation time 8 h. The yogurt obtained with this technology was delicious and delicate texture with moderate sweet and sour. The flavonoids content in hawthorn jujube yoghurt is (4.62±0.533)mg/mL, and the scavenging rate of DPPH free radical increased with the increase of yoghurt concentration and reached 78.35% at 25 mg/mL, which was higher than that of commercial jujube yoghurt.
作者
范娜
郭耀东
陈凤娥
蒋水星
孔玉
FAN Na;GUO Yaodong;CHEN Feng'e;JIANG Shuixing;KONG Yu(College of Healthy Management,Shangluo University,Shangluo 726000;Rzbc Group Co.,Ltd.,Rizhao 276800)
出处
《食品科技》
CAS
北大核心
2018年第12期82-89,共8页
Food Science and Technology
基金
2014年陕西省科技计划社会发展攻关项目(2014K13-184)
商洛学院校级大学生创新创业训练计划项目(2016年)
关键词
山楂
红枣
酸乳
模糊综合评判法
抗氧化性
hawthorn
jujube
yogurt
the fuzzy comprehensive evaluation method
antioxidant activity
