樱花提取物对酸奶发酵特性的影响

Effect of Cherry Extract on the Fermentation Characteristics of Yogurt

通过对添加樱花提取物量为0, 5%, 10%, 15%, 20%和25%来研究其对酸奶发酵特性的影响。研究表明,添加樱花提取物制备酸奶使酸奶凝乳时间缩短、p H较低、酸度较高、双乙酰含量和乳酸菌总数也显著高于对照组。另外,樱花酸奶还具有较强抗氧化作用, DPPH自由基清除率达45%。说明樱花提取物的添加不仅促进乳酸菌增殖,还可抑制酸奶的后酸化,也提高了酸奶的抗氧化活性。

Study the effect of cherry blossom extract on 0, 5%, 10%, 15%, 20% and 25% of yogurt fermentation characteristics. The results showed that the preparation of yogurt by adding cherry blossom extract shortened yogurt curling time, lower pH, higher acidity, diacetyl content and total lactic acid bacteria were also significantly higher than those of the control group. In addition, cherry blossom yogurt also had strong antioxidant activity, and the scavenging rate of DPPH free radical was 45%. It was indicated that the addition of cherry blossom extract not only promotes the proliferation of lactic acid bacteria, but also inhibits the post acidification of yogurt, and also improved the antioxidant activity of yogurt.