中国乳业Issue(4)：77-84,90,9.DOI:10.12377/1671-4393.24.04.15
苦荞植物基酸奶的研制及其活性研究
Study on the Development and Activity Study of Tartary Buckwheat Plant-based Yogurt
摘要
Abstract
[Objective]The best formula and technology of Tartary buckwheat plant-based yogurt was explored with cooked Tartary buckwheat flour and pure water as the main material, white granulated sugar and yogurt starter as auxiliary materials, and its quality and activity were investigated. [Method] With sensory evaluation as index, single-factor and response surface optimization tests were used to determine the optimal liquid to material ratio, the amount of white granulated sugar added, the fermentation time and after-ripening time. [Result] It was founded that the influencing factors for the sensory evaluation of Tartary buckwheat plant-based yogurt were from large to small: white granulated sugar addition> fermentation time> liquid material ratio> after-ripening time. The best formula and technology were as belows: the liquid to material ratio was 10:1,the amount of white granulated sugar was 7％, the fermentation time was 7 h, and the after-ripening time was 7 h. Under these conditions, the physical-chemical index of Tartary buckwheat plant-based yogurt was well, and its DPPH radical clearance was (52.24±0.01)％. [Conclusion] The application of Tartary buckwheat in plant-based yogurt can have good antioxidant activity.关键词
苦荞/炒制/植物基酸奶/感官评价/抗氧化性Key words
Tartary buckwheat/frying/plant-based yogurt/sensory evaluation/antioxidant activity引用本文复制引用
郭盛源,赵超凡,胡一晨,邹亮,张丽珍,任贵兴..苦荞植物基酸奶的研制及其活性研究[J].中国乳业,2024,(4):77-84,90,9.基金项目
天府学者项目(2022-17) （2022-17）
