食叶草含乳饮料的配方优化及抗氧化性研究

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中图分类号：TS252.51 文献标志码：A 文章编号：1000-9973（2025）07-0031-12

DOI：10.3969/j.issn.1000-9973.2025.07.005

Optimization of Formula of Edible Dock Milk Beverage and Study on Antioxidant Activity

ZHAO De-xiu， YANG Xiao-jun*， JING Lei， YANG Dong-mei， LIANG Qin-lan， CHEN Li （Collge of Food Science and Pharmacy，Xinjiang Agricultural University，Urumqi 83oo52，China）

Abstract：The formula of edible dock milk beverage is optimized by single factor test and response surface test，and the quality and antioxidant activity of the product are determined. With the sensory score as the index，the main ingredients of milk beverage are optimized. With centrifugal precipitation rate and stability coeficient as the indexes，the stabilizer is optimized. The nutrients，microbial content and in vitro antioxidant activity of milk beverage are determined. The results show that the formula of milk beverage is milk power addition amount of 5% ，edible dock extract addition amount of 0.8% ， erythritol addition amount of 7% ， lactic acid addition amount of 0.4% ， sodium carboxymethyl cellulose addition amount of 0.3% ， xanthan gum addition amount of 0.04% ，gellan gum addition amount of 0.04% and sodium citrate addition amount of 0.04% . The protein content of milk beverage is 1.22g/100g the fat content is 0.6g/100g ，the selenium element content is 0.054mg/kg ，the pH is 4.1，the sugar content is 9∘Brix ，and the microbial content is within the limit of national standard. It has a certain scavenging capacity on DPPH，ABTS and superoxide anion radicals，and the scavenging rates of DPPH and ABTS radicals and total antioxidant capacityare higher than those of AD calcium milk.The results show that this formula is the best，the sensory score is high ，the centrifugal precipitation rate is low，the stability is good，and the in vitro antioxidant activity is good.

Key words： edible dock extract; acidic milk beverage; formula optimization;antioxidant activity

配制型含乳饮料是以乳或乳制品为原料，加入水以及白砂糖和/或甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等调制而成的。（剩余15809字）