桑葚微胶囊对酸奶品质与风味的影响OA北大核心

Aiming at the problems of mulberry perishable and poor stability of active ingredients during processing,mulberry micro-capsules were prepared from mulberry to maximize the preservation and utilization of nutrients in the whole fruit of mulberry.Mulberry mi-croencapsulated yogurt(MY)was produced by adding the microcapsules,the effects of mulberry microcapsules on the quality and flavor of yogurt were also investigated using mulberry freeze-dried powdered yogurt(FY)and normal yogurt(NY)as controls.Results showed that the best organoleptic quality of yogurt was obtained when mulberry microcapsules were added at 1.5 g/100 mL.During the 21-day storage period of the three yogurts,the textural properties,pH,and sensory of MY were more stabilized,and the total number of lactic acid bacteria and the content of the active ingredients of mulberry were the highest and better preserved.The total number of lactic acid bacteria in MY was 3.65 x 108 CFU/mL at the storage time of 21 days,which was 15.75％and 9.18％higher than that of FY and NY,respectively(P＜0.05).The retention of total phenols,flavonoids,and anthocyanins in MY was 83.31％,83.87％,and 73.85％,re-spectively,which were 26.55％,33.13％,and 54.16％higher than that of FY(P＜0.05),and the protective effect of microcapsules on anthocyanins was particularly obvious.Gas chromatography-ion mobility spectroscopy indicated that MY had a higher content of charac-teristic flavor substances,such as butyl acetate and ethyl acetate,and reduced content of substances with a pungent odour,such as 2-pen-tanone and n-butyraldehyde.Additionally,MY had a pure and intense mulberry fruit and yogurt flavor,and the addition of mulberry micro-capsules positively enhanced the yogurt flavor.In conclusion,mulberry microcapsules made full use of mulberry raw materials,enhanced the storage quality,active ingredient stability,and flavor of yogurt,and significantly enhanced the nutritional value of yogurt.This study not only solves the problem of mulberry perishability and poor stability of active ingredients but also provides ideas for the development and utilization of mulberries as well as enriching the type of yogurt.