蓝靛果酸奶配方优化及其抗氧化活性研究

Study on formulation optimization and antioxidant activity of Lonicera caerulea yoghurt

基于蓝靛果富含丰富的营养成分和多酚类物质,开发了一款蓝靛果酸奶饮品。以蓝靛果与纯牛奶为主原料,以感官评分为指标,采用响应面法优化制备工艺,对质构特性进行分析,探究蓝靛果酸奶的抗氧化能力。结果表明,蓝靛果酸奶的最佳工艺参数为:每100 g纯牛奶发酵剂添加量0.15%、蔗糖添加量12%、发酵时间7 h、蓝靛果浆添加量15%。该工艺条件下制得的蓝靛果酸奶质地较均匀,奶香味和蓝靛果香味较融洽,感官得分为84.90分。经检测,蓝靛果酸奶的花色苷含量为0.35 mg·g^(-1),抗氧化能力强于空白组,蓝靛果的加入赋予了该酸奶较高的抗氧化能力。

A Lonicera caerulea yoghurt drink was developed based on its rich nutrients and polyphenols.Lonicera caerulea and pure milk were used as main raw materials,and the sensory score was used as index to optimize the preparation process by response surface methodology.The texture characteristics were analyzed and antioxidant capacity of Lonicera caerulea yoghurt was explored.The results showed that the optimal technological parameters were as follows:0.15%starter content,12%sucrose content,7 h fermentation time and 15%indigo fruit pulp content per 100 g pure milk.The Lonicera caerulea yoghurt prepared under these process conditions was more uniform in texture,milk and indigo fruit flavor were harmonious,the sensory score was 84.90 points.After testing,the anthocyanin content of the yoghurt was 0.35 mg·g^(-1),and its antioxidant capacity was stronger than that of blank group.This yoghurt had higher antioxidant capacity due to the addition of Lonicera caerulea.