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中国精品科技期刊2020
王正荣,吴鹏,田小磊,等. 苹果渣粗多糖对发酵乳品质及抗氧化活性的影响[J]. 食品工业科技,2023,44(6):66−73. doi: 10.13386/j.issn1002-0306.2022050325.
引用本文: 王正荣,吴鹏,田小磊,等. 苹果渣粗多糖对发酵乳品质及抗氧化活性的影响[J]. 食品工业科技,2023,44(6):66−73. doi: 10.13386/j.issn1002-0306.2022050325.
WANG Zhengrong, WU Peng, TIAN Xiaolei, et al. Effect of Apple Pomace Crude Polysaccharide on the Quality and Antioxidant Activity of Fermented Milk[J]. Science and Technology of Food Industry, 2023, 44(6): 66−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050325.
Citation: WANG Zhengrong, WU Peng, TIAN Xiaolei, et al. Effect of Apple Pomace Crude Polysaccharide on the Quality and Antioxidant Activity of Fermented Milk[J]. Science and Technology of Food Industry, 2023, 44(6): 66−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050325.

苹果渣粗多糖对发酵乳品质及抗氧化活性的影响

Effect of Apple Pomace Crude Polysaccharide on the Quality and Antioxidant Activity of Fermented Milk

  • 摘要: 为提高苹果渣的开发利用价值,将提取的苹果渣粗多糖添加到发酵乳中,研究其对发酵乳的乳酸菌活菌数、滴定酸度、pH、持水力、色泽、质构、存储模量和损失模量、抗氧化活性及感官评定等指标的影响。结果表明:质量分数为0.06%~0.14%的苹果渣粗多糖可显著增加发酵乳的活菌数和酸度(P<0.05);对持水力具有显著提高效果(P<0.05);当苹果渣粗多糖添加量为0.10%时,其硬度、咀嚼性最高,此时也具有最高的感官评分(90.8分);苹果渣粗多糖的添加有助于改善酸奶的凝胶特性,增加其存储模量G'和损耗模量G'';同时显著提高了发酵乳的体外抗氧化活性(P<0.05),且抗氧化活性与添加量呈正相关性。本研究为苹果渣的再利用和功能性发酵乳的开发提供理论依据。

     

    Abstract: To improve the utilization of apple pomace, the extracted crude polysaccharide from apple pomace was added to fermented milk and its effects was studied. The parameters of fermented milk tested including lactic acid bacteria number, titration acidity, pH value, water holding capacity, color, texture, storage modulus and loss modulus, antioxidant activity and sensory evaluation. The results showed that the addition of 0.06%~0.14% apple pomace crude polysaccharide (APCP) significantly increased the number of viable bacteria and acidity of fermented milk, and improved its water holding capacity (P<0.05). When the addition of APCP was 0.10%, the hardness and chewiness were improved the most, and the sensory score (90.8) as well. The addition of APCP improved the gel properties of yogurt and increased its storage modulus G' and loss modulus G". At the same time, the antioxidant activity in vitro of fermented milk significantly increased (P<0.05), and the antioxidant activity was positively correlated with the addition amount. This study would provide a theoretical basis for the reuse of apple pomace and the development of functional fermented milk.

     

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