Study on Processing Technology and Antioxidant Activity of Schisandra Chinensis Fermented Yogurt
[Objective]To develop a new yoghurt product combining fermented yoghurt with the traditional dual-use medicinal herb schisandra chinensis to enhance the value of dairy products.[Method]The effects of Schisandra chinensis juice addition,fermenter addition,fermentation time and fermentation temperature on the quality of fermented yoghurt with schisandra chinensis were investigated by one-way and orthogonal tests,and the changes of IC50 values for ABST,DPPH and O2-radical scavenging ability were also detected to evaluate the antioxidant ability.[Result]The optimal fermentation conditions after process optimisation were 10%schisandra chinensis juice addition,3%fermentation agent addition,fermentation temperature of 40℃,and fermentation time of 6 h.The yoghurt obtained under these conditions was of the best quality,with the special flavour of schisandra chinensis,as well as a better tissue texture.The IC50 values of ABST,DPPH and O2-radical scavenging ability of the optimised fermented yoghurt were all reduced,indicating that its antioxidant activity was significantly enhanced.[Conclusion]The addition of Schisandra chinensis to yoghurt post-fermentation can enhance the antioxidant capacity of yoghurt,which has a good development space.
国家科技期刊平台
NSTL
万方数据
维普
