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当前位置: 首页 > 文章 > 玫瑰茄发酵酸乳生产工艺研究 中国食物与营养 2016,22 (02) 58-62
Position: Home > Articles > Processing Technology of Roselle Tea Fermented Yoghurt Food and Nutrition in China 2016,22 (02) 58-62

玫瑰茄发酵酸乳生产工艺研究

作  者：
潘爽;鲍明;徐蓓蓓;常倩倩;杜新永
单  位：
聊城大学农学院
关键词：
玫瑰茄;活性物质;发酵酸乳;抗氧化;益生菌
摘  要：
目的:将具有抗氧化活力的玫瑰茄与酸乳发酵结合起来,开发玫瑰茄发酵酸乳。方法:玫瑰茄活性物质采用温水浸提法,获得玫瑰茄花茶并将p H调整至6.0后进行酸乳的发酵。玫瑰茄活性物质通过测定540nm和280 nm吸光度值,分别对应玫瑰茄色素与精油的含量;玫瑰茄发酵酸乳的生产工艺以感官评价分数为响应值,通过单因素试验与响应面优化,最终获得玫瑰茄发酵酸乳的最佳生产工艺。结果:玫瑰茄浸液会对乳酸菌的生长造成一定的影响,玫瑰茄用量要小于0.5%;玫瑰茄浸提活性物质最佳条件为40℃温水浸提40 min。结论:最终确定的玫瑰茄发酵酸乳最佳生产工艺为玫瑰茄用量0.3%、奶粉用量5%、发酵时间24 h。
译  名：
Processing Technology of Roselle Tea Fermented Yoghurt
作  者：
PAN Shuang;BAO Ming;XU Bei-bei;CHANG Qian-qian;DU Xin-yong;Food Science and Engineering Department,Agricultural School,Liaocheng University;
关键词：
roselle;;active ingredient;;fermented yoghurt;;anti-oxidant;;probiotics
摘  要：
[Objective]We combined the anti-oxidant ingredients of roselle with the yoghurt fermentation to present a new type of yoghurt fermented by roselle tea. [Method]Those active ingredients of roselle were extracted by warm water with pH value adjusted to 6. 0 and then added into the yoghurt fermentation. [Result]The pigment and essential oil of roselle were measured by the adsorption value at 540 nm and 280 nm respectively,and the sensory value was applied to evaluate the quality of roselle yoghurt. Single factor assays and respond surface method were used to optimize the processing technology. The results showed that roselle extract could inhibit the growth of lactic acid bacteria in the starter and the roselle ratio should be lower than 0. 5%,and the extracting parameters were 40℃ for 40 min. [Conclusion]The final optimized technology of roselle yoghurt was roselle amount 0. 3%,milk powder 5%,and fermentation period 24 h.

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