姜黄牛初乳发酵乳的制备及其抗氧化活性研究
TS252.1; 为开发一种具有较高抗氧化能力的姜黄牛初乳发酵乳,以感官评价为响应值,在单因素的基础上,通过响应面分析法对姜黄牛初乳发酵乳配方进行优化,并对产品的理化指标和抗氧化活性进行分析.结果表明,姜黄牛初乳发酵乳的最佳工艺为:姜黄素微胶囊添加量 0.5%、接种量 2%、牛初乳添加量 30%、蔗糖添加量 6%,此时发酵乳感官评分达到 91.24;姜黄牛初乳发酵乳的硬度为 0.97 N,弹性 3.96 mm,胶粘性 0.83 N,内聚性 0.83,黏度0.62 mJ,酸度为 88.63 °T,蛋白质含量 3.98 g/100 g,脂肪含量 0.46 g/100 g,乳酸菌数 6.59×108...
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| Published in | 食品工业科技 Vol. 44; no. 14; pp. 163 - 170 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
黑龙江八一农垦大学食品学院,黑龙江大庆 163319%山东得益乳业股份有限公司技术中心,山东淄博 265200
01.07.2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2022070190 |
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| Abstract | TS252.1; 为开发一种具有较高抗氧化能力的姜黄牛初乳发酵乳,以感官评价为响应值,在单因素的基础上,通过响应面分析法对姜黄牛初乳发酵乳配方进行优化,并对产品的理化指标和抗氧化活性进行分析.结果表明,姜黄牛初乳发酵乳的最佳工艺为:姜黄素微胶囊添加量 0.5%、接种量 2%、牛初乳添加量 30%、蔗糖添加量 6%,此时发酵乳感官评分达到 91.24;姜黄牛初乳发酵乳的硬度为 0.97 N,弹性 3.96 mm,胶粘性 0.83 N,内聚性 0.83,黏度0.62 mJ,酸度为 88.63 °T,蛋白质含量 3.98 g/100 g,脂肪含量 0.46 g/100 g,乳酸菌数 6.59×108 CFU/mL,未检出致病菌;在酸奶浓度为 25%时,姜黄牛初乳发酵乳对DPPH·、ABTS+·和羟自由基的清除率分别为 89.59%、95.39%、63.26%,抗氧化能力明显优于普通发酵乳. |
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| AbstractList | TS252.1; 为开发一种具有较高抗氧化能力的姜黄牛初乳发酵乳,以感官评价为响应值,在单因素的基础上,通过响应面分析法对姜黄牛初乳发酵乳配方进行优化,并对产品的理化指标和抗氧化活性进行分析.结果表明,姜黄牛初乳发酵乳的最佳工艺为:姜黄素微胶囊添加量 0.5%、接种量 2%、牛初乳添加量 30%、蔗糖添加量 6%,此时发酵乳感官评分达到 91.24;姜黄牛初乳发酵乳的硬度为 0.97 N,弹性 3.96 mm,胶粘性 0.83 N,内聚性 0.83,黏度0.62 mJ,酸度为 88.63 °T,蛋白质含量 3.98 g/100 g,脂肪含量 0.46 g/100 g,乳酸菌数 6.59×108 CFU/mL,未检出致病菌;在酸奶浓度为 25%时,姜黄牛初乳发酵乳对DPPH·、ABTS+·和羟自由基的清除率分别为 89.59%、95.39%、63.26%,抗氧化能力明显优于普通发酵乳. |
| Author | 陈文璐 朱建宇 白吉敏 罗云 刘妍妍 栾跃婷 王宪青 |
| AuthorAffiliation | 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%山东得益乳业股份有限公司技术中心,山东淄博 265200 |
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| Author_FL | CHEN Wenlu LUAN Yueting LUO Yun WANG Xianqing ZHU Jianyu BAI Jimin LIU Yanyan |
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| Keywords | 品质分析 发酵乳 抗氧化活性 牛初乳 姜黄素微胶囊 |
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| Publisher | 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%山东得益乳业股份有限公司技术中心,山东淄博 265200 |
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| Snippet | TS252.1; 为开发一种具有较高抗氧化能力的姜黄牛初乳发酵乳,以感官评价为响应值,在单因素的基础上,通过响应面分析法对姜黄牛初乳发酵乳配方进行优化,并对产品的理化指标和... |
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| Title | 姜黄牛初乳发酵乳的制备及其抗氧化活性研究 |
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