茶多糖对褐色乳饮料品质及其抗氧化活性的影响

Effect of Tea Polysaccharides on the Quality and Antioxidant Activity of Brown Milk Beverage

以茶多糖为原料,通过发酵制备茶多糖褐色乳饮料.以茶多糖褐色乳饮料滴定酸度、持水力、感官品质、抗氧化活性等指标,研究茶多糖对褐色乳饮料品质及其抗氧化活性的影响.结果表明:茶多糖在一定程度上能促进发酵菌种产酸,显著改善褐色乳饮料的风味、口感、色泽及组织状态等感官品质,提高了茶多糖褐色乳饮料持水力和抗氧化活性.当茶多糖添加量为0.6%时,茶多糖褐色乳饮料具有适宜的滴定酸度、较好的持水力和较高的抗氧化活性,感官品质最佳.

Tea polysaccharides were used as raw materials to prepare brown milk beverage through fermentation.Effect of tea polysaccharides on the quality and antioxidant activity of brown fermented milk beverage was studied by measuring the titration of brown milk beverage,such as acidity,water holding capacity,sensory quality and antioxidant activity.The results showed that tea polysaccharides could promote acid production of fermentation strains to a certain extent,significantly improve the sensory qualities of brown milk beverage such as flavor,taste,color and tissue state,and increase the water holding capacity and antioxidant activity of brown milk beverage.When the addition amount of tea polysaccharides was 0.6%,the brown milk beverage had suitable titer acidity,better water holding capacity and higher antioxidant activity,and the sensory quality was the best.