Selenium-enriched oat is added into raw cow milk to make selenium-enriched oat fermented milk,and the sensory properties,acidity,water holding capacity,viable bacterial count,protein and total phenol of selenium-enriched oat fermented milk during low-temperature storage are evaluated.The results show that the water holding capacity of selenium-enriched oat fermented milk is higher than that of the control fermented milk at the 1st～7th days of storage,then decreases rapidly,and the color is more red and yellow.The viable bacteria count of selenium-enriched oat fermented milk is higher than that of the control fermented milk after 7 d of storage.During the whole storage process,the titrated acidity is lower than that of the control fermented milk,DPPH free radical scavenging rate is higher than that of the control fermented milk,the total phenol content and protein content are similar,the texture of selenium-enriched oat fermented milk is better and the sensory score is higher than that of the control fermented milk.Selenium-enriched oat fermented milk has higher antioxidant activity and lower post-acidification,which is more conducive to the quality maintenance during storage.Compared with ordinary oat fermented milk,selenium-enriched oat fermented milk has certain product advantages,so the research and development of selenium-enriched oat fermented milk products is feasible.
万方数据
维普
