响应面法优化苹果黑枸杞复合酸奶工艺及抗氧化活性研究

The Optimizing Technology of Apple and Black Medlar Yogurt by Response Surface Methodology and its Antioxidant Activity Research

以昭通的苹果和药食同源的黑枸杞为原料,以感官评价为指标,通过单因素试验和响应面法优化苹果黑枸杞复合酸奶的最佳制备工艺。结果表明,在黑枸杞汁添加量12%,苹果果汁添加量12%,菌种添加量7%,木糖醇7%的条件下进行发酵的酸奶具有苹果清香、黑枸杞独特香味并且组织细腻。经过检测,这款酸奶的理化及微生物指标均达到了国家规范的要求,而且DPPH自由基及羟自由基值的检测结果也显示出其具备抗氧化能力。

Using Zhaotong apple and black medlar as raw materials,based on the sensory score,fermentation and other processes were optimized by a one-factor test and a reaction surface test to determine the preparation process of pitaya apple and medlar black yogurt.The experimental results showed that the yogurt fermented under the conditions of 12%black medlar juice addition,12%apple juice addition,7%culture addition and 7%xylitol has apple fragrance,black medlar and a delicate structure.The physicochemical and microbiological indicators of this yogurt have met the requirements of national standards,and the test results of DPPH and hydroxyl radical values show that it has antioxidant.