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沙棘牛油果益生菌酸乳的配方优化及其抗氧化性

来源：花匠小妙招时间：2026-05-10 22:07

沙棘牛油果益生菌酸乳的配方优化及其抗氧化性被引量：4

Optimization of formulation of sea-buckthorn and avocado probiotics yoghurt and its antioxidant activity

摘要沙棘和牛油果含有丰富的益于人体健康和改善酸乳品质的成分,沙棘和牛油果在益生菌酸乳中的应用鲜有报道。本研究以沙棘、牛油果和鲜乳为主要原料,在单因素基础上进行正交优化,确定了最佳基本配方和最优工艺条件为:沙棘汁添加量10%,牛油果汁添加量8%,绵白糖添加量8%,接种植物乳杆菌2%,发酵时间4h,在此优化条件下,研究出的沙棘牛油果酸乳质地均匀,口感细腻,总黄酮的含量高达1.24mg/mL。对DPPH的清除率可高达88%,说明沙棘牛油果益生菌酸乳具有较强的抗氧化性。 Sea-buckthorn and avocado contain rich ingredients which are beneficial to human health and can improve the quality of yoghurt.There are few reports on the application of sea-buckthorn and avocado in probiotic yoghurt. Using sea-buckthorn,avocado and fresh milk as main raw materials,orthogonal optimization was carried out on the basis of single factor.The optimum basic formula and optimum process conditions are determined as follows:10% of sea-buckthorn fruit juice,8% of avocado fruit juice,8% of soft white sugar,2% of inoculum of Lactobacillus plantarum,and the fermentation time was 4 hours.Under these conditions,including uniform texture,fine taste,and a unique flavor of sea-buckthorn and avocado,the content of total flavonoids was up to 1.24 mg / mL.The clearance rate of DPPH was as high as 88%,which indicated that sea-buckthorn and avocado probiotic yoghurt had strong antioxidant activity.

作者周莉朱海华平洋谭静任钊 ZHOU Li;ZHU Hai-Hua;PING Yang;TAN Jing;REN ZHao(The Institute of Commercial Sciences Co.,Ltd.of HeNan Provice,Zhengzhou 450002)

出处《中国食品添加剂》 CAS 2019年第10期53-58,共6页 China Food Additives

基金河南省科学院基本科研业务费（190611031）

关键词酸乳优化抗氧化性 yoghurt optimization oxidation resistance

作者简介周莉(1984-),女,河南人,硕士生,工程师,研究方向:食品安全检测与研究。邮箱:zhoulizuo@126.com。

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分类：花卉