乳业科学与技术2026，Vol.49Issue(3)：25-32,8.DOI:10.7506/rykxyjs1671-5187-20260205-009
燕麦粉、大麦若叶粉复合酸乳配方优化及品质分析
Formulation Optimization and Quality Analysis of Oat-Barley Grass Powder Composite Yogurt
摘要
Abstract
Plant-based yogurt,fermented by a lactic acid bacterial starter culture,was developed from barley grass powder and oat powder as the main raw materials,supplemented with soy protein isolate(SPI)and sucrose.Single-factor and orthogonal array experiments were conducted to investigate the effects of barley grass powder addition,oat powder-to-water ratio,starter culture addition,and SPI addition on the acidity and sensory score of the yogurt,and the optimal formulation was determined.The physicochemical and microbiological parameters,water-holding capacity,texture properties,bioactive constituents and antioxidant capacity were measured.The results showed that under the optimal conditions of 1.5％barley grass powder addition,1∶14(g/mL)oat powder-to-water ratio,0.2％starter culture addition,and 1.5％SPI addition,the yogurt exhibited a sensory score of 92.82,acidity of 73.25 °T,pH value of 4.38,water-holding capacity of 68.42％,viable bacterial count of 3.15 × 107 CFU/g,total flavonoid content of 46.3 mg/100 g,total phenol content of 81.2 mg/100 g,1,1-diphenyl-2-picrylhydrazyl radical scavenging rate of 76.2％,hydroxyl radical scavenging rate of 74.5％,and ferric reducing antioxidant power of 71.5 mmol/L.The product demonstrated a uniform texture,smooth and delicate mouthfeel,harmonious flavor,and no suspended particles,and possessed the distinctive flavors of barley grass and oats.All quality indices complied with the relevant national standards.关键词
大麦若叶粉/燕麦粉/植物基酸乳/正交试验/配方优化Key words
barley grass powder/oat powder/plant-based yogurt/orthogonal array experiments/formulation optimization分类
轻工纺织引用本文复制引用
白岩晓,王艺潼,朱晶..燕麦粉、大麦若叶粉复合酸乳配方优化及品质分析[J].乳业科学与技术,2026,49(3):25-32,8.基金项目
教育部高等教育司国家级大学生创新创业训练计划项目(202510166010) （202510166010）
