基于酶解技术的红枣风味酸奶制备及功效评价
Preparation and Efficacy Evaluation of Jujube Flavored Yogurt Based on Enzymatic Hydrolysis Technology
张剑 1于昊琳 2徐婉婷 3贾凤娟 1王文亮1
作者信息
- 1. 山东省农业科学院农产品加工与营养研究所/山东省农产品精深加工技术重点实验室/农业部新食品资源加工重点实验室,山东 济南 250100
- 2. 山东农业工程学院,山东 济南 250100
- 3. 聊城市检验检测中心,山东 聊城 252000
- 折叠
摘要
为开发红枣风味酸奶,增加红枣产品的附加值,本研究以红枣为原料制备红枣汁,采用复合酶(果胶酶与纤维素酶质量比为 1∶1)处理红枣汁并优化其酶解工艺,在此基础上制备红枣风味酸奶,以感官评价为指标,通过单因素试验及响应面设计确定红枣风味酸奶的最佳制备条件,并对产品的风味及抗氧化活性进行分析.结果表明,在酶添加量为 0.40%、酶解温度为 55℃、酶解 4.5 h的条件下,酶解效果最佳.在红枣汁添加量为 20%、木糖醇添加量为 9%、发酵菌接种量为 0.30%、发酵温度为 43℃条件下,红枣风味酸奶感官评价最佳.与空白酸奶相比,经过酶解处理的红枣酸奶中挥发性风味物质的种类发生了明显变化,抗氧化活性也显著提升.该研究可为红枣深加工及新型功能食品的开发提供理论参考.
Abstract
In order to develop jujube flavored yogurt and increase the added value of jujube products,red ju-jube was used as raw material to prepare jujube slurry which was then treated with compound enzymes(pectinase and cellulase with the mixing ratio of 1∶1)followed by optimization of reaction conditions,and then jujube flavored yogurt was prepared.The optimal preparation conditions were determined through single factor tests and response surface methodology using sensory evaluation score as indicator,and the flavor and antioxidant activity of the prod-uct were analyzed.The results showed that the enzymatic hydrolysis effect was the best under the conditions of 0.40%of enzyme addition,55℃of enzyme hydrolysis temperature,and 4.5 hours of enzyme hydrolysis time.The sensory evaluation of jujube flavored yogurt was the best under the conditions of adding 20%jujube juice and 9%xylitol,inoculating 0.30%fermentation bacteria,and fermentation at 43℃.Compared with blank yogurt,the types of volatile flavor compounds in jujube yogurt treated with enzymatic hydrolysis changed significantly,and the an-tioxidant activity was also been improved significantly.This study could provide theoretical references for the deep processing of jujube and the development of new functional foods.
关键词
红枣风味酸奶/酶解/制备工艺/风味物质/抗氧化活性Key words
Jujube flavored yogurt/Enzymatic hydrolysis/Preparation technology/Flavor compounds/Antioxidant activity引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据