粮油食品科技

中国科技核心期刊

萌发绿豆芽粉对酸奶品质及营养的影响
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Effect of Mung Bean Sprout Powder on Quality and Nutrition of Yoghurt
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    摘要:

    为研究萌发绿豆芽粉对酸奶品质及营养的影响,选取不同品种绿豆,以萌发绿豆芽粉和纯牛乳为原料,保加利亚乳杆菌和嗜热链球菌为发酵菌种,采用单因素及正交试验研制凝固型萌发绿豆酸奶;通过高效液相色谱法和酶-重量法对萌发绿豆芽粉的牡荆素、异牡荆素和纤维素含量进行测定,以探究添加萌发绿豆芽粉对酸奶品质及营养的影响。结果表明,添加萌发绿豆芽粉可以加强酸奶组织结构,增加乳酸菌活菌数,并赋予酸奶独特的绿豆风味;添加萌发绿豆芽粉可以增强酸奶的抗氧化性,为酸奶增添了可溶性膳食纤维、牡荆素和异牡荆素等有益成分,赋予酸奶生理保健功能。凝固型萌发绿豆酸奶的最佳工艺为:添加2%萌发绿豆芽粉、7%蔗糖、0.3%羧甲基纤维素钠(CMC)稳定剂,以1.5 g/L的比例添加发酵剂,42 ℃恒温培养5 h,此条件下制备的萌发绿豆酸奶组织结构稳定,风味口感俱佳。

    Abstract:

    In order to study the effect of germinated mung bean powder on the quality and nutrition of yogurt, different varieties of mung bean were selected in this paper, germinated mung bean sprout powder and pure milk as raw materials, Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains, solidified germinated mung bean yoghurt was developed by single factor and orthogonal test; The contents of vitexin, isovitexin and cellulose in the germination mung bean powder were determined by high performance liquid chromatography and enzyme-weight method to explore the effects of adding germination mung bean powder on the quality and nutrition of yogurt. The results showed that the addition of germinated mung bean powder could strengthen the tissue structure of yogurt, increase the number of viable lactic acid bacteria, and give the yogurt a unique mung bean flavor; Moreover, the addition of germinated mung bean powder could enhance the antioxidant properties of yogurt, increase soluble dietary fiber, beneficial ingredients such as vitexin and isovitexin, and give yogurt physiological health functions. The best process for coagulated germination mung bean yogurt was: adding 2% germination mung bean powder, 7% sucrose, 0.3% CMC stabilizer, adding starter at the ratio of 1.5 g/L, and incubating at 42 ℃ for 5 hours. Under these conditions the germinated mung bean yogurt had a stable structure and good flavor and taste.

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符丽雪,韩 驰,李志江,邱彦超,李殿威,左 锋,钱丽丽*.萌发绿豆芽粉对酸奶品质及营养的影响[J].粮油食品科技,2021,29(4):153-160.

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  • 在线发布日期: 2021-07-29
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