成都大学学报（自然科学版）2024，Vol.43Issue(4)：355-364,10.DOI:10.3969/j.issn.1004-5422.2024.04.004
藜麦甜菜素风味酸奶制作及其营养品质分析
Preparation and Nutritional Quality Analysis of Quinoa Betalains Flavored Yogurt
摘要
Abstract
Fresh milk was used as raw material and quinoa betalains were used as a coloring agent to make quinoa betalains flavored yogurt in this article.The effects of fermentation temperature,time,the amount of sucrose and betalains added on yogurt quality were investigated,and the yogurt making process was opti-mized by orthogonal experiments.Sensory evaluation was also conducted to investigate the shelf life and nutritional quality of the yogurt.The results show that the yogurt obtained by adding 1‰ of betalains,6％of sucrose,and fermented at 40℃ for 10 h has the highest sensory score.The influencing factors in fer-mentation of yogurt are ranked as sucrose addition＞fermentation time＞betalains addition.Betalains sig-nificantly increases the antioxidant capacity and free amino acid content of yogurt,and has no adverse effect on the quality of yogurt.Meanwhile,the nutritive index of this flavored yogurt meets the specifica-tion.The color is adjustable and pink,the taste is smooth,and the texture is even.关键词
甜菜素/风味酸奶/加工工艺/品质分析Key words
betalains/flavored yogurt/processing/quality analysis分类
轻工纺织引用本文复制引用
罗益明,聂梦平,李莉,何财林,卢晶,吴琪..藜麦甜菜素风味酸奶制作及其营养品质分析[J].成都大学学报（自然科学版）,2024,43(4):355-364,10.基金项目
成都大学2021-2023年研究生人才培养质量和教学改革项目(cdjgy2022021) （cdjgy2022021）
成都大学2022年省级大学生创新训练计划项目(S202211079122) （S202211079122）
