Technological Optimization of Fermented Yogurt with Lycium ruthenicum Murray and Exploration of Antioxidant Capacity
[Objective]In order to increase the application range of lycium ruthenicum murray and explore its application value in yogurt,the technology of fermented yogurt with lycium ruthenicum murray was optimized to explore its antioxidant capacity.[Method]The effects of the addition of lycium ruthenicum murray,white sugar,starter and fermentation time on the quality of yogurt products were investigated by single factor test and orthogonal test,and the IC50 of its scavenging ability for ABTS free radicals and DPPH free radicals was detected,so as to evaluate the changes of its antioxidant capacity.[Result]Through the optimization of sensory experiment score,it was found that the fermented yogurt with lycium ruthenicum murray juice 6%,white sugar 6%,starter 3%and fermentation time 6 h had a good effect,with delicate taste,uniform color and special flavor of lycium ruthenicum murray.At the same time,it was found that the ability of scavenging ABTS free radicals and DPPH free radicals was obviously enhanced after adding lycium ruthenicum murray to fermented yogurt.[Conclusion]Adding lycium ruthenicum murray into yogurt can improve the antioxidant capacity of yogurt,and it combines the color and flavor characteristics of lycium ruthenicum murray,and has good efficacy of lycium ruthenicum murray.It is a yogurt product with development prospects.
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