食品科学

• 生物工程 • 上一篇    下一篇

抗氧化活性发酵酸乳制备条件的优化

王静雅1,彭新颜1,*,姜毓君2,孟 炯2,于海洋3   

  1. 1.鲁东大学食品工程学院,山东 烟台 264025;2.国家乳业工程技术研究中心,黑龙江 哈尔滨 150086;
    3.山东商务职业学院食品工程系,山东 烟台 264670
  • 出版日期:2015-01-15 发布日期:2015-01-16

Optimization of Preparation Conditions for Fermented Yogurt with Antioxidant Activity

WANG Jingya1, PENG Xinyan1,*, JIANG Yujun2, MENG Jiong2, YU Haiyang3   

  1. 1. College of Food Engineering, Ludong University, Yantai 264025, China; 2. National Research Center of Dairy Engineering and
    Technology, Harbin 150086, China; 3. Department of Food Engineering, Shandong Business Institute, Yantai 264670, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

利用具有抗氧化活性的植物乳杆菌(Lactobacillus plantarum,L.p)与嗜热链球菌(Streptococcusthermophilus,S.t)偶联发酵,研制具有抗氧化功效的酸奶。依次研究了发酵温度、接种量、菌种复配比等因素对酸奶质量的影响,通过测定产品对硫代巴比妥酸反应物质(thiobarbituric acid reactive substance assay,TBARS)的抑制作用、还原能力、金属离子螯合能力和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,评价所研制酸奶的抗氧化功效,并探讨了温度对后酸化控制的影响。结果表明:在接种量为2%、43 ℃发酵、杆菌与球菌以1∶1.5复配条件下,产品品质最佳;与室温相比,5 ℃贮藏,后酸化可控。当杆菌与球菌复配比为1∶1.5时酸奶的抗氧化效果最好。

关键词: 抗氧化活性, 酸奶, 发酵条件, 优化

Abstract:

Co-culture of Lactobacillus plantarum (L.p) with antioxidant ability and Streptococcus thermophilus (S.t) was
used to produce yogurt with antioxidant activity. The culture conditions temperature, inoculum size, and L.p to S.t ratio
were examined. By measuring the inhibition of thiobarbituric acid reactive substances (TBARS), reducing power, metal ion
chelating capacity and 1,1-diphenyl-2-tridinitrophenylhydrazine (DPPH) radical scavenging capacity, the antioxidant activity
of yogurt was evaluated, and the control of its postacidification by temperature was also discussed. The results showed that
a yogurt with the best quality and controlled postacidification at 5 ℃ was obtained when the fermentation was carried out at
43 ℃ using an inoculum size of 2% at an L.p to S.t ratio of 1:1.5. The yogurt fermented by L. p and S. t at the ratio of 1:1.5
had the highest antioxidant activity.

Key words: antioxidant activity, yogurt, fermentation conditions, optimization

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