紫甘薯花青素酸乳的制备及功能特性研究

Preparation and functional properties of anthocyanins from purple sweet potato yogurt

以紫甘薯为研究对象,研究紫甘薯花青素酸乳的制备工艺,同时研究了紫甘薯酸乳的功能特性。得到紫甘薯花青素酸乳的最佳工艺条件为:花青素添加量20%、白砂糖添加量6%、接种量7%、发酵时间7 h,此时紫甘薯花青素酸乳的酸乳风味、色泽、组织状态最好,产品品质最佳。紫甘薯花青素酸乳超氧阴离子清除率为66%,羟基自由基清除率为85%,均高于抗坏血酸,具有很强的抗氧化作用。

Purple sweet potato was used as the raw material to investigate the preparation processing and the functional characteristics of purple sweet potato yogurt. The optimized process is anthocyanin content 20%, crude sugar content 6%, inoculation quantity 7%, fermentation time 7 h. The purple sweet potato anthocyanins yogurt fl avor, color and organization and the product quality were the best in this condition. The purple sweet potato anthocyanins yogurt has a strong antioxidant effect with super oxygen anion clearance rate of 66% and hydroxyl free radical clearance rate of 85% which are stronger than Vc.