西兰花乳清发酵饮料工艺优化及其抗氧化活性研究

Development of broccoli whey fermented beverage and research of its antioxidant activity

中文关键词:  乳清  西兰花  发酵  正交实验  乳酸菌  抗氧化活性

英文关键词:whey  broccoli  fermentation  orthogonal test  lactic acid bacteria  antioxidant activity

中文摘要:

      目的 优化西兰花乳清发酵饮料工艺并研究其抗氧化活性。方法 以乳清、西兰花为原料, 采用益生菌菌蔬酵素浸泡发酵, 通过单因素和正交实验筛选最优工艺, 进一步添加品质改良剂调配, 制备西兰花乳清发酵饮料, 并对产品的感官、理化、微生物以及抗氧化活性进行研究。结果 筛选的最佳工艺为: 切块西兰花添加量20%, 白砂糖15%, 发酵剂0.050%, 35 ℃发酵6 d; 滤出西兰花, 向滤液中添加0.265%品质改良剂(最佳调配工艺为: 海藻酸钠0.150%, β-环糊精0.100%, 柠檬酸钠0.015%), 混匀, 均质。产品pH为3.84±0.07, 糖度8 OBx, 粗蛋白(1.8±0.04) g/100 g, 乳酸菌含量1.4×106 CFU/mL, DPPH自由基清除率94.67%±2.73%, ABTS+自由基清除率96.33%±1.01%, 还原能力(87.23±2.44) A700 nm, 超氧化物歧化酶(superoxide dismutase, SOD)酶活(713.08±17.52) U/mL。结论 西兰花乳清发酵饮料色泽好、香味浓郁、口感丰润、营养丰富, 有较高的抗氧化活性, 具有较好的开发前景。

英文摘要:

      Objective To optimize the fermentation technology of broccoli whey fermented beverage and study its antioxidant activity. Methods Whey and broccoli were used as raw materials, probiotics and vegetable enzymes were used to soak and ferment. The optimal technology was selected through single factor and orthogonal experiments, and further quality improvers was added to prepare broccoli whey fermented beverages, and the sensory of the product, physical and chemical, microbiological and antioxidant activities were studied. Results The best screening process was: 20% diced broccoli, 15% white sugar, 0.050% starter, fermentation at 35 ℃ for 6 days; broccoli was filtered out, and 0.265% quality improver was added to the filtrate (the best blending process was: 0.150% sodium alginate, 0.100% β-cyclodextrin, 0.015% sodium citrate), and them were mixed and homogenized. pH of the product was 3.84±0.07, sugar content was 8 OBx, crude protein was (1.8±0.04) g/100 g, lactic acid bacteria content was 1.4×106 CFU/mL, DPPH free radical scavenging rate was 94.67%±2.73%, ABTS+ free radical scavenging rate was 96.33%±1.01%, reducing power was (87.23±2.44) A at 700 nm, SOD activity was (713.08±17.52) U/mL. Conclusion The broccoli whey fermented beverage has good color, fragrance, rich and smooth taste, rich nutrition, high antioxidant activity, and good development prospects.