胡萝卜乳酸饮料的工艺优化及其对DPPH自由基的清除作用

Optimization of Technique Conditions of Carrot Lactic Acid Beverage and Its DPPH·Radical Scavenging Abilities

以胡萝卜汁为主要原料,与牛奶混合发酵制备一种具有较强自由基清除作用的乳酸饮料,利用单因素试验和正交试验设计,以酸度、感官评分、DPPH清除率为指标,对胡萝卜乳酸饮料的加工工艺进行优化。结果表明,胡萝卜乳酸饮料的最佳工艺条件为:胡萝卜汁添加量85.0%,牛奶添加量15.0%,白砂糖添加量6%,添加0.25%的黄原胶作为稳定性,用0.06%的柠檬酸进行调配,接种0.015%的乳酸菌,于44℃下发酵7 h,可得一种营养丰富、酸甜爽口,富有独特风味的乳酸饮料,其蛋白质含量为0.7%、总糖含量6.8%、可溶性固形物含量12.5%、酸度35.26°T,DPPH清除率达到93.37%。

Using carrot juice and milk as raw materials, a carrot lactic acid beverage with strong DPPH radical scavenging abilities was fermented and the technique conditions were optimized through single factor and orthogonal tests with titratible acidity, sensory scores and DPPH clearance as indexes. The results showed that the optimum conditions were carrot juice addition 85.0%, milk 15.0%, sugar 6%, stabilizer xanthan gum 0.25%, citric acid 0.06%,Lactobacillus inoculation amount 0.015%, fermentation temperature 44 ℃ and fermentation time 7 h. The end carrot beverage had rich nutrients and a pleasant sweet and sour taste, and an unique flavor. The protein, total sugar, soluble solids and total acids contents of the beverage were 0.7%, 6.8%, 12.5% and 35.26 °T, respectively, and the DPPH radical clearance was 93.37%.