山茶花低糖酸奶工艺优化及其抗氧化活性分析

Process optimization and antioxidant activity analysis of camellia low-sugar yogurt

目的探讨山茶花低糖酸奶的最佳工艺参数并分析其抗氧化活性。方法以山茶花、罗汉果甜苷为主要研究对象,以感官评分、滴定酸度为评价指标,采用单因素实验和正交实验优化山茶花低糖酸奶的工艺参数,并探究其抗氧化活性。结果山茶花低糖酸奶的最佳工艺参数为:山茶花浆添加量8%、罗汉果甜苷添加量0.20%、发酵剂接种量1.5%、发酵时间6 h。此外,相较于对照组,山茶花低糖酸奶具有更好的抗氧化活性(P<0.05),其对羟基自由基(hydroxyl radical,·OH)、超氧阴离子自由基(superoxide anion,·O^(2)–)和1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除率分别为43.61%、36.12%和48.23%。结论山茶花的添加能够改善产品风味,同时显著增强了产品的抗氧化活性。

Objective To explore the best process parameters and analyze the antioxidant activity of camellia low-sugar yogurt.Methods The camellia and momordica glycosides were the main subjects in this study.Using sensory scores and titration acidity as the evaluation criteria,the process parameters of camellia low-sugar yogurt were optimized by single factor test and orthogonal test,and its antioxidant activity was also investigated.Results The best process parameter of camellia low-sugar yogurt was 8%of camellia pulp,0.20%of momordica glycosides,1.5%of starter and 6 h of fermentation time.In addition,compared with the control group,camellia low-sugar yogurt had better antioxidant activity(P<0.05),and the scavenging rates of hydroxyl radical(·OH),superoxide anion(·O^(2)–)and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical were 43.61%,36.12%and 48.23%,respectively.Conclusion The addition of camellia can improve the flavor of the product and significantly enhance the antioxidant activity of the product.