摘要
以牡丹花、菊粉和米酒为主要研究对象,以感官评分为指标,利用单因素和正交试验优化牡丹菊粉低脂扣碗酪的最佳配方,并分析产品的抗氧化活性。结果表明,牡丹菊粉低脂扣碗酪的最佳配方为:牡丹花浆添加量20 mg/mL,菊粉添加量4%,米酒添加量22%,发酵剂接种量0.35%。抗氧化试验表明,10 g的牡丹菊粉低脂扣碗酪对羟基自由基(·OH)、超氧阴离子自由基(O;)和DPPH自由基的清除率分别为41.65%、26.09%和42.66%,显著高于对照组(P<0.05),可见牡丹菊粉低脂扣碗酪具有良好的抗氧化活性。
Peony,inulin and rice wine were used as the main research objects in this study.With sensory scores as the index,the single factor test and orthogonal test were used to optimize the best formula of peony inulin low-fat curd,and the antioxidant activity of the product was analyzed.The results showed that the best formula of peony inulin low-fat curd was peony pulp 20 mg/mL,inulin 4%,rice wine 22%,and starter inoculum amount 0.35%.The antioxidant test showed that the scavenging ability of 10 g peony inulin low-fat curd to hydroxyl radical (·OH),superoxide anion radical (O;),and DPPH radical were 41.65%,26.09% and 42.66%,respectively,which were significantly higher than those of the control group (P<0.05),indicating that the peony inulin low-fat curd had a good antioxidant activity.
作者
孙茂成
邢敏
俞雅萍
畅雅静
史恩聪
王岩
费鹏
郭鸰
SUN Maocheng;XING Min;YU Yaping;CHANG Yajing;SHI Encong;WANG Yan;FEI Peng;GUO Ling(College of Food Science and Engineering,Changchun University,Changchun 130022,China;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Key Laboratory of Dairy Science,Ministry of Education,Food Science College,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科技》
CAS
北大核心
2022年第1期46-51,共6页
Food Science and Technology
基金
吉林省教育厅科学技术研究项目(2021JB526L14)
长春大学攀登计划项目(2021JBD26L34)
河南省自然科学基金项目(212300410137)
河南省高等学校重点科研项目(21A550007)
河南省科技公关项目(202102110290)。
