山东农业科学2024，Vol.56Issue(12)：113-122,10.DOI:10.14083/j.issn.1001-4942.2024.12.016
基于酶解技术的红枣风味酸奶制备及功效评价
Preparation and Efficacy Evaluation of Jujube Flavored Yogurt Based on Enzymatic Hydrolysis Technology
摘要
Abstract
In order to develop jujube flavored yogurt and increase the added value of jujube products,red ju-jube was used as raw material to prepare jujube slurry which was then treated with compound enzymes(pectinase and cellulase with the mixing ratio of 1∶1)followed by optimization of reaction conditions,and then jujube flavored yogurt was prepared.The optimal preparation conditions were determined through single factor tests and response surface methodology using sensory evaluation score as indicator,and the flavor and antioxidant activity of the prod-uct were analyzed.The results showed that the enzymatic hydrolysis effect was the best under the conditions of 0.40%of enzyme addition,55℃of enzyme hydrolysis temperature,and 4.5 hours of enzyme hydrolysis time.The sensory evaluation of jujube flavored yogurt was the best under the conditions of adding 20%jujube juice and 9%xylitol,inoculating 0.30%fermentation bacteria,and fermentation at 43℃.Compared with blank yogurt,the types of volatile flavor compounds in jujube yogurt treated with enzymatic hydrolysis changed significantly,and the an-tioxidant activity was also been improved significantly.This study could provide theoretical references for the deep processing of jujube and the development of new functional foods.关键词
红枣风味酸奶/酶解/制备工艺/风味物质/抗氧化活性Key words
Jujube flavored yogurt/Enzymatic hydrolysis/Preparation technology/Flavor compounds/Antioxidant activity分类
农业科技引用本文复制引用
张剑,于昊琳,徐婉婷,贾凤娟,王文亮..基于酶解技术的红枣风味酸奶制备及功效评价[J].山东农业科学,2024,56(12):113-122,10.基金项目
山东省农业科学院农业科技创新工程项目"莲藕和枣精深加工技术与新产品研发"(CXGC2023A40) （CXGC2023A40）
