超微芦笋粉对低脂酸乳品质的影响

Effect of Superfine Asparagus Powder on Quality of Low-Fat Yogurt

为丰富芦笋产品的种类,增加其产业化价值,该研究将冷冻干燥超微芦笋粉(0.5%、0.6%、0.7%、0.8%、0.9%)加入低脂酸乳,考察对酸乳品质的影响。结果表明,随着芦笋粉添加量的增加,酸乳中的总糖、还原糖和总酚含量持续显著增加,酸乳对DPPH自由基和ABTS自由基的清除能力、粒径和持水力也不断增强,乳清析出率随之降低;然而酸乳黄度随之持续增加,亮度和红度持续降低。适宜的芦笋添加(0.5%~0.7%)可增加嗜热链球菌(Streptococcus thermophilus)和保加利亚乳酸杆菌(Lactobacillus bulgaricus)数量,减少发酵时间,提升酸乳口感和风味,并提高酸乳的总体感官评分,其中添加量为0.6%时酸乳的感官评分最高,添加量为0.7%时嗜热链球菌和保加利亚乳酸杆菌数量达到最大值。综合各项指标,加入适量的超微芦笋粉(0.6%~0.7%)可增加酸乳的营养成分、抗氧化活性和发酵细菌数量,缩短发酵时间,改善持水力和感官品质,这为芦笋粉在酸乳中的应用提供了理论基础。

In order to enrich the variety of asparagus products and increase its industrialization value,this study investigated effect of freeze-dried superfine asparagus powder(0.5%,0.6%,0.7%,0.8%,0.9%)on the quality of low-fat yogurt.The results showed that the contents of total sugar,reducing sugar and total phenol in yogurt continued to increase,the antioxidant capacity,particle size and water holding capacity were also enhanced with the increase of asparagus powder,and the whey precipitation rate was decreased;while the yellowness of yogurt continued to increase,and the brightness and redness continued to decrease.Appropriate asparagus addition(0.5%~0.7%)could increase the number of Streptococcus thermophilus and Lactobacillus bulgaricus,reduce the fermentation time,improve the taste and flavor of yogurt,and enhance the overall sensory score of yogurt.The sensory score of yogurt with 0.6%asparagus powder was the highest,and the number of Streptococcus thermophilus and Lactobacillus bulgaricus reached the maximum when the addition amount was 0.7%.The results showed that adding proper amount of superfine asparagus powder(0.6%~0.7%)could increase nutrients’contents,antioxidant activity and numbers of fermentation bacteria in low-fat yogurt,shorten the fermentation time,improve the water holding capacity and sensory quality,which provided a theoretical basis for the application of asparagus powder in yogurt.