桑葚酸奶中花青素的稳定性研究

Analysis of the stability of anthocyanins in mulberry yogurt

文章研究了桑葚花青素的稳定性及保护方法。以花青素含量为指标,结合桑葚酸奶生产、储藏因素确定最优加工、储藏条件;通过花青素的降解选出保护其稳定的手段。结果表明:桑葚果浸泡水煮提取花青素保留最多且产品口感最好;杀菌条件对花青素含量没明显影响;生产热回流30 min花青素降解率达30%;剪切力对花青素稳定性影响较小;储藏条件对花青素稳定性有很大影响,高温储藏花青素降解率高达50%以上,光照1 d花青素降解率达15%;桑葚浆料和还原奶共发酵能够将桑葚花青素的降解率从39%降低至12%,是稳定花青素最有效的手段。由此可知,花青素和乳蛋白共发酵形成复合体对提高花青素稳定性、扩大花青素应用范围、突破花青素应用局限,有非常重要的价值。

The stability and enhancement of mulberry anthocyanins were studied.The optimum processing and storage conditions were determined using content of anthocyanin as the index,combining factors related to production and storage of the mulberry yogurt.Based on the degradation of anthocyanins,stability enhancement methods were selected.The results showed that the soaking and boiling extraction retained the most of anthocyanins,and taste of the product was the best.Sterilization conditions had no significant effect on anthocyanin content.The degradation rate of anthocyanins reached 30%after 30 min of thermal reflux.Shear force had little effect on the stability of anthocyanins.However,the storage conditions had a great impact on the stability of anthocyanins.Anthocyanins degradation rate was up to 50%in high temperature storage and 15%after 1 day of light exposure.This indicated that co-fermentation of mulberry pulp and reduced milk could reduce the degradation rate of mulberry anthocyanins from 39%to 12%,which was the most effective way to enhance the stability of anthocyanins.The co-fermentation has a great value in improving the stability of anthocyanins and expanding its application limitations.