苹果酵素复合型羊乳的制备及抗氧化活性研究

Preparation of Apple-Ferment-Fortified Goat Milk and Its Antioxidant Activity Investigation

苹果酵素具有良好的抗氧化活性,为了增加发酵羊乳的抗氧化活性,作者采用苹果酵素与复合发酵剂发酵羊乳,并研究其理化指标及抗氧化活性。依据发酵羊乳的理化指标和感官评价指标,确定苹果酵素添加质量分数、发酵剂类型和发酵剂添加质量分数:苹果酵素添加质量分数4%,B发酵剂添加质量分数为1%时,发酵羊乳蛋白质含量为3.85 g/hg,脂肪含量为3.72 g/hg,非脂乳固体含量为9.28 g/hg,对DPPH自由基清除能力为95.17%,且发酵羊乳凝固状态好,具有发酵羊乳特有的滋味、气味及苹果口味,酸度、甜度合适,为发酵羊乳制品的研究与开发提供理论基础。

Apple-ferment has good antioxidant activity.In order to increase the antioxidant activity of fermented goat milk,apple-ferment and compound starter cultures were used to ferment goat milk,and the physicochemical properties and antioxidant activity of fermented goat milk were studied.The addition amount of apple-ferment,and the type and addition amount of starter cultures were determined based on the physicochemical properties and sensory evaluation.The result showed when the addition of apple-ferment and B starter culture were 4%and 1%,the protein content,fat content and non-fat milk solid content of fermented goat milk were 3.85 g/hg,3.72 g/hg,and 9.28 g/hg,respectively,and the DPPH scavenging ability was 95.17%.The fermented goat milk had a good curd,characteristic flavor of fermented goat milk and smell of apple,pleasant taste with moderate sweet and sour.This experiment could provide a theoretical basis for the research and development of fermented goat milk products.