超微茶粉对益生菌慕斯品质及抗氧化活性的影响

Effect of superfine tea powder on the quality and antioxidant activity of probiotic mousse

研究不同添加量的超微绿茶粉和超微红茶粉对益生菌慕斯的品质、活菌数、茶多酚含量和抗氧化活性的影响,为开发兼具发酵乳香味和茶香的功能性益生菌慕斯提供参考。结果表明,添加超微绿茶粉和超微红茶粉均会对益生菌慕斯的感官品质、质构、pH值、滴定酸度、活菌数、茶多酚含量、抗氧化活性产生一定的影响;随着超微茶粉添加量的增加,益生菌慕斯的硬度、黏附性、弹性、咀嚼性、茶多酚含量以及抗氧化能力都显著上升(P<0.05);且当2种茶粉的添加量为1.1%(质量分数)时,可以提高益生菌慕斯在4℃贮藏14 d期间的活菌数和pH,降低其滴定酸度。说明添加1.1%的超微红茶粉和超微绿茶粉均可以改善慕斯的感官品质,提高慕斯的贮藏稳定性和抗氧化性。

In this study,the influence of different amount of superfine green tea powder(SGTP)and superfine black tea powder(SBTP)on the quality,viable quantity,tea polyphenols content and antioxidant properties of probiotic mousse dessert were studied.Results showed that,the addition of SGTP and SBTP had certain effects on the sensory quality,texture,pH value,titrated acidity,viable bacteria number,tea polyphenols content and antioxidant properties of probiotics mousse.In addition,the hardness,adhesion,elasticity,chewiness,tea polyphenols content and oxidation resistance were increased obviously with increasing addition amount of superfine tea powder(P<0.05).The addition of 1.1%SGTP and SBTP into probiotic mousse significantly improved the viability and pH,while reduced the acidity during 14 d of storage at 4℃.These results suggested that the addition of 1.1%SGTP and SBTP could effectively improve the sensory quality,storage stability and antioxidant activity of probiotics mousse,which provide scientific foundation for developing functional probiotic tea mousse products with both fermented milk and tea flavor.