天然抗氧化剂在果酱和果酱酸奶中的应用研究

Application of Natural Antioxidants in Jam and Jam Yogurt

本研究通过对几种富含功能性成分(多酚、类胡萝卜素)的果酱和果酱酸奶在加工及贮藏过程的分析和检测发现,在果酱加工及生产过程中,多酚、类胡萝卜素(β-胡萝卜素和番茄红素)的含量和多酚的抗氧化活性均可以得到很好的保留,但与酸奶混合后,多酚存在一定程度的损失。包装材料对多酚、类胡萝卜素(β-胡萝卜素和番茄红素)的含量没有显著影响。本研究表明,在果酱及果酱酸奶加工过程中实现天然抗氧化活性物质的高含量和高活性水平是可能的。

Through the analysis and detection of several jam and jam yogurt rich in functional components(polyphenols and carotenoids) during processing and storage, it is found that the content of polyphenols and carotenoids and the antioxidant activity of polyphenols can be well retained in the process of jam processing and production, but there is a certain loss of polyphenols after mixing with yogurt. Packaging materials had no significant effect on the content of polyphenols and carotenoids. This study shows that it is possible to achieve high content and high activity level of natural antioxidant substances in the processing of jam and jam yogurt.