黑木耳黑色素酸奶的研制及其抗氧化活性

Preparation and antioxidant activity of Auricularia auricula melanin yogurt

黑色素作为黑木耳主要生物活性成分之一,具有较强的抗氧化性能。在酸奶中添加了黑木耳黑色素,进行了工艺优化,包括单因素及正交试验。获得的最佳制备工艺参数为:黑木耳黑色素添加量10%、菌种添加量10%、发酵时间5.0 h。用此工艺参数制得的酸奶色泽正常,呈淡灰色,组织状态均匀细腻,奶香浓郁,酸甜比例适宜,感官评分为95分。同时,测得其黏稠度为74.23 g,储藏期为13 d,抗氧化能力及乳酸菌总数指标也均高于未加黑木耳黑色素的酸奶。该酸奶营养丰富,有更高的保健功能和饮用价值,增加了人们对市售酸奶的选择。

As one of the main bioactive components of Auricularia auricula,melanin has strong antioxidant activity.Auricularia auricula melanin was added into yogurt and the technology was optimized,including single factor and orthogonal experiment.The optimum technological parameters are as follows:10%of melanin,10%of strain and 5.0 h of fermentation time.The yogurt made by these technological parameters is normal color,light gray,uniform and fine texture,rich milk flavor and suitable ratio of sweet and sour.The sensory score is 95 points.At the same time,its viscosity is 74.23 g,storage period is 13 d,and its anti-oxidation ability and total number of lactic acid bacteria are higher than those of yogurt without black fungus melanin.The yogurt is rich in nutrition and had a stronger health care function,increasing people?s choice of commercially available yogurt.