期刊论文

中文

食品与机械

1003-5788

2016

32

5

194-198

10.13652/j.issn.1003-5788.2016.05.045

湖南省教育厅科学科研项目（编号：150B34） 湖南省自然科学基金（编号：2015JJ6012） 衡阳市科技计划项目（编号：2014KN54） 粮油深加工与品质控制湖南省2011协同创新项目资助

本校为第一机构

根据动植物蛋白营养平衡互补的原理,以黑芝麻、黑豆、玉米为主要原料,研制新型五谷酸奶。通过单因素和正交试验确定五谷酸奶的最佳制作工艺为黑芝麻汁添加量10 mL/100 mL、黑豆汁添加量13.3 mL/100 mL、玉米汁添加量13.3 mL/100 mL、奶粉添加量7.9 g/100 mL、白砂糖添加量5 g/100 mL、接种量3 mL/100 mL、发酵时间7 h、发酵温度42 ℃。该条件下制得的五谷酸奶酸甜可口,质地细腻。通过研究五谷酸奶、五谷汁原液和市售某品牌酸奶的DPPH自由基和羟基自由基清除能力,结果表明:五谷酸奶对DPPH自由基、羟自由基的清除率均随其浓度的增加而增强。当其浓度为50 mg/mL时,五谷酸奶对DPPH自由基清除率为(84...

According to the principle of dynamic balance of plant and animal protein nutrition, the new grain yogurt was fermented by the black sesame, black bean and corn, and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities of α, α-diphenyl-β-picrylhydrazyl (DPPH) radicals and hydroxyl radicals, which commercial yogurt and unfermented grain juice were used to be compared groups. The results showed that the optimum manufacturing process of the grain yogurt was 10 mL/100 mL black sesame juice, 13.3...