自然科学版
陕西师范大学学报(自然科学版)
奶制品营养与品质分析专题
淫羊藿酸奶粉的研制及其功能因子分析
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乔春雷,马梦瑶,李璐,安叶娟,张华峰*
(陕西师范大学 食品工程与营养科学学院,中俄食品与健康科学国际联合研究中心,陕西 西安 710119)
张华峰,男,副教授,硕士生导师,研究方向为药食两用植物资源开发与利用。E-mail:isaacsau@sohu.com
摘要:
采用模糊数学评判法和正交实验法优化淫羊藿酸奶粉的配方,探讨其生产工艺要点,并对配制酸奶粉的感官品质和功能因子进行分析。淫羊藿酸奶粉的感官优化配方为:淫羊藿稀释液体积分数20%、白砂糖质量分数20%、柠檬酸质量分数0.35%,淫羊藿稀释液的添加量对酸奶粉感官品质影响最大,白砂糖添加量次之,柠檬酸添加量的影响最小。紫外分光光度法测得淫羊藿酸奶粉中总黄酮的质量分数为1.48 mg/g,高效液相色谱法测得酸奶粉中淫羊藿苷、朝藿定A、朝藿定B和朝藿定C的质量分数分别为34.5、79.1、81.7、116.0 μg/g。淫羊藿酸奶粉中可以检出嗜热链球菌和保加利亚乳杆菌,益生菌总菌数为6.2×106 CFU/g。综上,优化的淫羊藿酸奶粉感官品质优良,含有相当量的黄酮类化合物和益生菌,具备相关营养保健功效的物质基础。
关键词:
淫羊藿;酸奶粉;益生菌;黄酮类化合物;模糊数学评判法
收稿日期:
2019-09-01
中图分类号:
O657.5
文献标识码:
A
文章编号:
1672-4291(2021)03-0036-07
基金项目:
陕西省科学技术研究发展计划(2016SF-350);陕西师范大学勤助科研创新基金(KY2016YB020)
Doi:
Development and functional factor analysis of yogurt powder containing Epimedii Folium
QIAO Chunlei, MA Mengyao, LI Lu, AN Yejuan, ZHANG Huafeng*
(School of Food Engineering and Nutritional Science, Shaanxi Normal University, International Joint Research Center of Shaanxi Province for Food and Health Sciences, Xi′an 710119, Shaanxi, China)
Abstract:
The formula for yogurt powder containing Epimedii Folium was developed using fuzzy comprehensive evaluation and orthogonal test. The key techniques for manufacturing yogurt powder containing Epimedii Folium were discussed, and the sensory quality and functional factors of the manufactured yogurt powder were analyzed. The optimal formula for yogurt powder was as follows: dilution of Epimedii Folium extract, 20%; granulated sugar, 20%; and citric acid, 0.35%. Dilution of Epimedii Folium extract was the most important factor affecting sensory quality of yogurt powder, followed by granulated sugar and citric acid. The content of total flavonoids in yogurt powder was 1.48 mg/g determined by ultraviolet spectrophotometric method, and the contents of icariin, epimedin A, epimedin B and epimedin C were quantified to be 34.5, 79.1, 81.7 and 116.0 μg/g, respectively, using high performance liquid chromatography. Both Lactobacillus bulgaricus and Streptococcus thermophilus were found in yogurt powder with a total probiotic bacteria number of 6.2×106 CFU/g. The optimized yogurt powder containing Epimedii Folium demonstrated high sensory quality as well as a considerable number of flavonoids and probiotic bacteria, thus providing a material basis for its health benefits.
KeyWords:
Epimedii Folium;yogurt powder;probiotic bacteria;flavonoids;fuzzy comprehensive evaluation