藤茶提取物二氢杨梅素酸奶的研制

Teng-cha extract dihydromyricetin study on yogurt

以藤茶提取物二氢杨梅素、脱脂奶粉主要原料,嗜酸乳杆菌、保加利亚乳杆菌、嗜热链球菌和双歧杆菌混合菌种为发酵剂,以酸奶的感官评价、持水力和酸度为考察指标,采用正交试验对酸奶制备工艺进行优化。并测定最佳工艺酸奶发酵前后二氢杨梅素含量变化以及不同二氢杨梅素添加量对酸奶蛋白质含量的影响。结果表明:酸奶的最佳工艺为藤茶提取物二氢杨梅素添加量0.14‰,蔗糖添加量8%,接种量0.20%。在此条件下制作的酸奶质地均匀,口感细腻,兼具酸奶与藤茶风味,且酸奶发酵前后二氢杨梅素含量变化不大、二氢杨梅素含量升高对酸奶中蛋白含量几乎无影响。

The preparation technology of Teng-cha extract dihydromyricetin yoghurt was studied by taking Teng-cha extract dihydromyricetin and skimmed milk powder as the main raw materials, Mixed strains of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium were used as starter, The sensory evaluation, water holding capacity and acidity of yogurt were taken as the evaluation indexes, The preparation technology of yogurt was optimized by orthogonal test. The changes of dihydromyricetin content before and after yogurt fermentation and the effects of different dihydromyricetin addition on the protein content of yogurt were determined. The results showed that the best technology of yoghurt was that the addition of dihydromyricetin, sucrose and inoculation were 0.14 ‰,8% and 0.20%. Under these conditions, the yoghurt had uniform texture, fine taste and the flavor of yoghurt and rattan tea. The content of dihydromyricetin changed little before and after yogurt fermentation, and the addition of dihydromyricetin had little effect on the protein content of yogurt.