Fermentation conditions optimization and quality analysis of mulberry anthocyanins yogurt
In order to promote the application of mulberry anthocyanins in food processing and improve its potential development and utilization value,the mulberry anthocyanins yogurt was prepared using mulberry anthocyanins,pure milk and sugar as the main raw materials.Taking sensory score as the main evaluation index,the fermentation conditions of mulberry anthocyanins yogurt were optimized by single factor tests and orthogonal tests,and the physicochemical indexes and antioxidant capacity of mulberry anthocyanins yogurt were determined.The results showed that the optimum fermentation conditions of mulberry anthocyanins yoghurt were as follows:heating time of mulberry anthocyanins 1 min,mulberry anthocyanins ad-dition 4％,sugar addition 10％,strain addition 0.15％,fermentation time 8 h,and temperature 42 ℃.Under the fermentation condition,the sensory score of mulberry anthocyanins yogurt was 92,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate reached 68.6％,and it could still reach 55.6％on the 13th day of storage,which had higher development value.
NETL
NSTL
万方数据
维普
