具有ACE抑制活性的发酵乳制品的开发

Development of fermented milk product with ACE inhibitory activities

通过对8种市售发酵乳产品的感官评定,采用组合赋权法确定了发酵乳的色泽、风味和质构指标在产品评价中的质量权重系数分别为0.254、0.402和0.344。利用多指标正交实验研究了具有ACE抑制活性发酵乳的制备。对正交实验中发酵乳产品质量的感官与质构指标进行了评价测定。根据质量权重系数,利用多指标综合评价方法,确定了正交实验中不同产品的综合评分。通过对正交实验综合评分结果的极差分析得到了产品的最佳制备条件:接种量4%,菌种配比(直投式发酵剂:瑞士乳杆菌)1:2,加糖量9%,变性淀粉添加量为0.4%,验证实验表明最终产品的ACE抑制率达到48.2%,感官指标良好。

The quality-weighted indices of color,flavor and texture of cultured milk were calculated as 0.254,0.402, and 0.344, respectively, by a combination estimation method of the analysis of sensory evaluation data of available eight fermented milk products in the market.The preparation of ACE inhibitory fermented milk was studied by multi -objective orthogonal experiments. The sensory and instrumental properties of fermented products were evaluated.The comprehensive scores of different products were gotten by a multi-objective evaluation method based on the quality-weighted indices. The optimum preparation condition was an inoculation addition of 4%, starter ratio of 1：2,sugar addition of 9% ,0.4% addition of modified starch through the result analysis of orthogonal tests.The ACE inhibition ratio of the optimized product was up to 48.2% with better indicators of sensory.