佛山科学技术学院学报（自然科学版）2026，Vol.44Issue(2)：63-70,8.
芡实植物基发酵乳制备工艺及抗氧化性研究
Study on preparation technology,antioxidant activity of Euryale ferox plant-based fermented milk
摘要
Abstract
To further enrich the variety of plant-based fermented milk products and expand the deep processing field of Euryale ferox,this study prepared Euryale ferox plant-based fermented milk(EPFM)using Euryale ferox as raw materials.Taking fuzzy sensory score as the evaluation index,the fermentation process of EPFM was optimized by single-factor and response surface experiments.Meanwhile,its antioxidant properties were investigated by comparing ordinary fermented milk with Euryale ferox fermented milk(as control samples).The results showed that the optimal production process conditions for EPFM were as follows:solid-to-liquid ratio of 1∶5,lactic acid bacteria inoculation amount of 0.19%,fermentation time of 7.95 hours,and fermentation temperature of 41℃.Under these fermentation conditions,the fuzzy sensory score of EPFM was 88.5±0.14,and the physical,chemical and microbial indicators all met the relevant standard requirements.The IC50 values of EPFM were 23.33 mg/mL and 31.80 mg/mL for DPPH free radicals and ABTS free radicals,respectively.EPFM demonstrated better antioxidant performance compared with the control samples.The above results indicate that Euryale ferox can be utilized as a high-quality raw material for the development of plant-based fermented milk.关键词
芡实/植物基发酵乳/工艺优化/抗氧化特性Key words
Euryale ferox/plant-based fermented milk/production process optimization/antioxidant activity分类
轻工纺织引用本文复制引用
戴缘缘,谢小花,杨子权,安晓婷,张易..芡实植物基发酵乳制备工艺及抗氧化性研究[J].佛山科学技术学院学报（自然科学版）,2026,44(2):63-70,8.基金项目
安徽省高校优秀青年人才支持计划重点项目(gxyqZD2022127) （gxyqZD2022127）
