地参酸奶发酵工艺及抗氧化功效

Processing Technology and Antioxidant of Lycopus lucidus Yogurt

为提高地参酸奶的抗氧化活性,通过单因素和正交试验考察了地参汁浓度及添加量、白砂糖添加量、发酵剂用量和发酵时间对地参酸奶抗氧化活性的影响。结果表明:抗氧化活性最好的酸奶最佳制作工艺为100g牛奶中添加1∶25的地参汁9g、白砂糖7g、发酵剂0.10g,发酵时间9h,此时酸奶对羟基自由基清除率达67.89%,对DPPH清除率达44.80%,对超氧阴离子自由基清除率达44.89%,抗脂质活性87.43%,酸奶的感官性状良好。该产品拓展了地参的深加工通道,同时为地参酸奶研发提供了理论基础。

In order to improve oxidation activity of Lycopus lucidus yogurt, singal factor and orthogonal experimental design were adopted to examine L. lucidus juice consistence and content, white sugar amount, inoculation amount and fermentation time. The results showed that the optimum conditions were 1 ∶25 L. lucidus juice 9 g, white sugar 7 g, inoculation amount 0.10 g to 100 g milk, and fermentation time 9 h. At this condition, the scavenging rate on hydroxyl radical, DPPH radical, superoxide anion radical and antilipid activity were 67.89%, 44.80%,44.89%,87.43%, respectively. Lycopus lucidus yogurt had good sensory properties. This research expanded the deep processing channel of L. lucidus and provided a theoretical basis for the development of L. lucidus yoghurt.