槲皮素代糖酸奶的工艺优化与功效评价

Process optimization and efficacy evaluation of quercetin sugar substitute yogurt

以脱脂乳粉、复合功能性代糖、槲皮素、发酵剂、明胶为主要原料,探究槲皮素代糖酸奶的最佳配方及其功效评价。结果表明,最佳工艺配方为乳粉添加量18%,代糖添加量7%,发酵时间10 h,发酵剂添加量0.10%。槲皮素和代糖结合能增加酸奶乳酸菌总数,并能促进乳酸杆菌和双歧杆菌增殖、抑制肠杆菌和肠球菌增殖,且口感优于市售酸奶,为乳制品和低血糖负荷的功能食品生产提供了参考依据。

With skim milk powder,compound functional sugar substitutes,quercetin,starter and gelatin as the main raw materials,the best formula of quercetin sugar substitute yogurt and its efficacy evaluation were explored.The results showed that the best process formula was milk powder addition of 18%,sugar substitute addition of 7%,fermentation time of 10 h,and starter addition of 0.10%.The combination of quercetin and sugar substitute could increase the total number of lactic acid bacteria in yogurt,promote the proliferation of lactobacilli and bifidobacteria,inhibit the proliferation of enterobacteria and enterococci,and have a better taste than commercial yogurt,which provided a reference basis for the production of dairy products and functional foods with low blood glucose load.