山茶花低糖酸奶工艺优化及其抗氧化活性分析

目的 探讨山茶花低糖酸奶的最佳工艺参数及其抗氧化活性。方法 以山茶花、罗汉果甜苷为主要研究对象，以感官评分、滴定酸度为评价指标，采用单因素试验和正交试验优化山茶花低糖酸奶的工艺参数，并探究其抗氧化活性。结果 山茶花低糖酸奶的最佳工艺参数为山茶花浆添加量8%、罗汉果甜苷添加量0.2%、发酵剂接种量1.5%、发酵时间6 h。此外，相较于对照组，10 g的山茶花低糖酸奶具有更好的抗氧化活性（P<0.05），其对羟基自由基（hydroxyl radical, ·OH）、超氧阴离子自由基（superoxide anion, O2-）和1,1-二苯基-2-苦基肼（1,1-Diphenyl-2-picrylhydrazyl, DPPH）自由基的清除率分别为43.61%、36.12%和48.23%。结论 综上，山茶花的添加能够改善产品风味，同时显著增强了产品的抗氧化活性。

Process optimization of camellia low-sugar yogurt and its antioxidant activity

Objective To study the optimum technological parameters and antioxidant activity of camellia low-sugar yogurt. Methods The camellia and momordica glycosides were the main subjects in this study. Using sensory scores and titration acidity as the evaluation criteria, the process parameters of camellia low-sugar yogurt were optimized by single factor test and orthogonal test, and its antioxidant activity was also investigated. Results The best process parameter of camellia low-sugar yogurt was 8% of camellia pulp, 0.2% of momordica glycosides, 1.5 of starter and 6 h of fermentation time. In addition, compared with the control group, 10 g of camellia low-sugar yogurt had better antioxidant activity（P<0.05）, and the scavenging rates of hydroxyl radical (·OH), superoxide anion (O2-) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical were 43.61%, 36.12% and 48.23%, respectively. Conclusion In conclusion, the addition of camellia can improve the flavor of the product and significantly improve the antioxidant activity of the product.