白莲酸奶加工工艺及抗氧化性能的研究

Study on Technology and Inoxidability of White Louts Yogurt

以白莲、脱脂奶粉为原料,添加乳酸菌发酵制备白莲酸奶,并采取单因素和正交实验法研究白莲发酵酸奶的加工制备工艺。结果表明,莲子乳加入比例为30%,脱脂奶粉调配比例为15%,乳酸菌发酵剂接种量为5%,蔗糖添加5%时白莲酸奶同时具有白莲的清香味和酸奶的乳酸味,且质地均匀,酸甜口味适中。当白莲乳添加量为30%时,白莲酸奶的DPPH自由基清除达到80%,·OH自由基清除达到76%。试验结果表明,添加适当浓度的白莲可提高酸奶的抗氧化能力和感官品质。

Lactobacillus fermentation white louts yogurt was obtained using white louts and skim milk powder as raw materials.The optimum processing technology was determined by single factor experiment and orthogonal experiment,which were as follows:white louts plup milk 30%,skim milk powder allocated concertration 15%,inoculum of lactobacillus 5%,and sucrose addition 5%.The white louts yogurt processed under the above was contained pure flavor of white louts and lactic acid,smooth texture,sweet and sour moderate.With the white louts plup milk added to 30%,the DPPH clearance rate of the white louts yogurt was reached 80%and·OH clearance rate was reached 76%.In a word,the addition of white louts improved the antioxidant capacity and sensory quality of yogurt.