黄秋葵水牛乳酸奶加工工艺及DPPH自由基清除能力研究

Processing Technology and Scavenging Capacities on DPPH Free Radical of Okra Buffalo Yoghurt

将黄秋葵汁添加到水牛乳中,制备具有抗氧化功能的黄秋葵水牛乳酸奶,通过单因素和正交试验,研究秋葵汁添加量、发酵剂添加量、发酵时间及白砂糖添加量对黄秋葵水牛乳酸奶品质的影响。试验结果表明:黄秋葵酸奶的最佳工艺为:黄秋葵汁添加量20%,发酵剂接种量7%,发酵时间4 h,白砂糖添加量7%。在此条件下制备的酸奶口感细腻,风味独特。未经稀释的黄秋葵水牛乳酸奶在贮存15 d时,对DPPH自由基的清除率高达91.2%,远高于对照酸奶,说明黄秋葵有助于提高酸奶的抗氧化能力。

Add okra juice to the buffalo milk, preparation for antioxidant function of okra buffalo yogurt, by single factor and orthogonal test, the study of okra juice to add quantity, starter cultures adding amount, fermentation time and the amount of sugar added for the quality of okra buffalo yogurt. The experiment results showed that the best technology of the yoghurt was okra juice 20%, composite stabilizer 7%, fermentation time 4 h and the sugar 7%. The yoghurt prepared under these conditions had Unique flavor and exquisite taste. The scavenging rate on DPPH of the undiluted of okra yogurt was 91.2% at 15 d, far higher than the contrast yogurt, so okra was helpful to enhance the antioxidant capacity of yogurt.