紫薯红枣乳饮料研制及抗氧化活性分析

Development of Purple Sweet Potato and Red Dates Milk Beverage and Analysis of Its Antioxidant Activity

本文以紫薯、红枣为原料,牛奶、白砂糖为辅料,通过榨汁、酶解、调配、均质和杀菌等工艺,利用单因素与响应面优化试验得到紫薯红枣乳饮料的最佳工艺配方:紫薯汁55%,红枣汁20%,白砂糖1%,柠檬酸0.18%。体外抗氧化试验得到饮料对DPPH自由基、羟自由基、ABTS+自由基与超氧阴离子自由基O-2·清除率分别为27.2%、53.84%、81.4%与96.3%。该饮料蛋白质含量1.52%,菌落总数、大肠菌群、霉菌均未检出,符合国家标准,且色泽均匀,甜度适口,香气宜人。

Taking purple sweet potato and red dates as raw materials, milk and white granulated sugar as auxiliary materials, the optimal formula of purple sweet potato and red dates milk beverage was obtained by single factor and response surface methodology through juicing, enzymolysis, blending and homogenization. The results showed that the optimal formula was 55% purple sweet potato juice, 20% red dates juice, 1% white granulated sugar and 0.18% citric acid. In vitro antioxidant test results showed that DPPH free radical scavenging rate, hydroxyl free radical scavenging rate, ABTS+ free radical scavenging rate and superoxide anion free radical O-2· scavenging rate were 27.2%, 53.84%, 81.4% and 96.3%, respectively. The protein content of the beverage was 1.52%, and the total number of colonies, coliform and mold were detected, which met the national standard. The drink has uniform color, moderate sweetness and pleasant aroma.