| 益生菌复合发酵酸奶的工艺优化及其抗氧化性研究 |
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| 引用本文： | 秦楠,金婕妤,张芹仙,杜娇. 益生菌复合发酵酸奶的工艺优化及其抗氧化性研究[J]. 中国乳品工业, 2019, 0(1): 60-64 |
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| 作者姓名： | 秦楠 金婕妤 张芹仙 杜娇 |
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| 作者单位： | 山西中医药大学制药与食品工程学院 |
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| 基金项目： | 山西中医药大学博士科研启动基金(2016BK10);山西晋药协同中心项目(2017-JYXT-25);山西省卫计委科研项目(201601115) |
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| 摘 要： | 以北芪菇、红枣、纯牛奶为原料,接种益生菌双歧杆菌与传统乳酸菌(德氏乳杆菌保加利亚亚种加嗜热链球菌)复合发酵,通过单因素、响应面实验优化了北芪菇红枣酸奶的工艺条件,考察了酸奶品质及体外抗氧化活性。抗氧化结果表明,益生菌酸奶对DPPH和ABTS+均有较强的抗氧化性。优化后的益生菌酸奶蛋白质质量分数为4.38%,酸度为74.2°T,口感细腻,色泽均匀,且有浓郁红枣味和淡淡的北芪菇复合风味。
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| 关 键 词： | 北芪菇 红枣 益生菌 酸奶 抗氧化性 |
Study on technology and antioxidative activity of compound probiotics yogurt of astragali mushroom and jujube |
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| QIN Nan,JIN Jieyu,ZHANG Qinxian,DU Jiao. Study on technology and antioxidative activity of compound probiotics yogurt of astragali mushroom and jujube[J]. China Dairy Industry, 2019, 0(1): 60-64 |
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| Authors: | QIN Nan JIN Jieyu ZHANG Qinxian DU Jiao |
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| Affiliation: | (College of Pharmaceutical and Food Engineering,Shanxi University of Traditional Chinese Medicine,Taiyuan,030619,China) |
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| Abstract: | Astragali mushroom and Jujube yoghurt were fermented by Bifidobacterium was mixed with with Lactic acid bacteria(Lactobacillus bulgaricus and Streptococcus thermophilus).The technology condition of probitotics yogurt were studied by single factor test and response surface test.The antioxidative activity indicated that the DPPH and ABTS scavenging activity of yoghurt were strong.Under this condition,compound probiotics yogurt had unique taste,state's best and lavender colour,and include protein 4.38%,acidity 74.2°T. |
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| Keywords: | Astragali mushroom Jujube Probiotics Yoghurt Antioxidative activity |
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