葡萄皮渣乳饮料的制作及其模拟胃液消化后多酚含量的变化

Preparation of grape dregs milk beverage and changes of polyphenol content after digestion of simulated gastric juice

以葡萄皮渣、蔗糖和鲜牛乳为主要原料,以保加利亚杆菌和嗜热链球菌的混合菌为发酵剂制作发酵型葡萄皮渣乳饮料。通过单因素和正交试验,考察了牛乳和果汁配比、接种量、蔗糖含量、稀释度对酸乳饮料品质的影响;选用CMC(羧甲基纤维素钠)、黄原胶、果胶3种稳定剂进行复合搭配,以感官品质及分层程度为指标来筛选出最佳稳定剂的配比,并研究其经模拟胃液消化后多酚含量的变化。结果表明:用模糊数学的方法确定乳饮料的最佳工艺为,蔗糖含量12%、牛乳果汁配比为4:6、接种量为3%、稀释度为60%,此时产品的感官品质最佳。当CMC 0.15%、黄原胶0.2%、果胶0.15%3种稳定剂复合使用时稳定性最好。通过以上试验可以获得口感、风味俱佳的葡萄皮渣乳饮料产品。最优条件下制得的乳饮料中多酚经过模拟胃液消化后,吸收转化率为43.04%。

In this experiment,grape peel residue,sucrose and fresh milk were used as the main raw materials,and the fermented grape peel residue milk beverage was made with the mixed bacteria of Bacillus bulgaricus and Streptococcus thermophilus as fermentative.Through single factor and orthogonal experiment,the effects of milk and fruit juice ratio,inoculation amount,sucrose content and dilution degree on the quality of yoghurt beverage were investigated.Three kinds of stabilizers CMC(carboxymethyl cellulose sodium),xanthan gum and pectin were combined.The optimum stability was selected according to the sensory quality and the degree of stratification.And the changes of polyphenols after digestion of simulated gastric juice were studied.The results showed that the optimum technology of milk beverage by fuzzy mathematics was as follows:the content of sucrose content was 12%,the ratio of milk juice was 4:6,the inoculation amount was 3%,and the dilution was 60%,the sensory quality was the best.When CMC 0.15%,xanthan gum 0.2%and pectin 0.15%three stabilizers were used together,the stability was the best.Under this condition,the beverage with taste and flavour could be obtained.The absorption rate of polyphenol in milk beverage was 43.04%after digestion by simulated gastric juice.