富含鱼油和白藜芦醇的凝固型酸奶制备和分析

Preparation and analysis of set-style yogurt fortified with fish oil and resveratrol

为了开发富含多种功能因子的营养强化型酸奶,该文将喷雾干燥共包埋的鱼油和白藜芦醇微胶囊粉末应用于凝固型酸奶中,通过对酸奶进行感官评价和测定酸奶的乳酸菌数、pH、持水力、功能因子的稳定性以及油脂氧化情况,探究微胶囊粉末对于酸奶品质的影响。结果表明,微胶囊化包埋有利于掩盖鱼油固有的鱼腥味,可以防止乳清析出,增强凝固型酸奶持水力,改善酸奶质地,并且能够有效提高鱼油氧化稳定性以及二十碳五烯酸、二十二碳六烯酸保留率,对于酸奶乳酸菌数及酸性物质的产生无明显影响。此外,共包埋鱼油和白藜芦醇能够进一步抑制鱼油氧化,提高酸奶营养价值。研究结果将为营养强化型酸奶的开发提供更多理论依据。

In order to develop yogurt fortified with multiple bioactive components,the spray-dried microcapsule powder with co-encapsulated fish oil and resveratrol was applied to set-style yogurt.The effect of microcapsule powder on the quality of yogurt was analyzed by sensory evaluation and the measurement of lactic acid bacteria count,pH,water holding capacity,the stability of bioactive components and oil oxidation.The results indicated that the microencapsulation was beneficial to conceal the inherent fishy odor of fish oil,prevent whey precipitation and enhance water holding capacity and texture of set-style yogurt.And the microencapsulation effectively increased the oxidation stability of fish oil and the retention of EPA and DHA in set-style yogurt.The microencapsulation had no significant effect on the count of lactic acid bacteria and the production of acidic substances.In addition,the co-encapsulation of fish oil and resveratrol effectively inhibited the oxidation of fish oil and improved the nutritional value of set-style yogurt.The results provide theoretical bases for the development of nutrient-fortified yogurt.