藜麦红枣酸奶的配方优化及其抗氧化活性研究

打开文本图片集

Abstract： To determine the appropriate formula of quinoa and red date yogurt and study its antioxidant activity，quinoa pulp，red date powder，pure milkand bacterial strains were usedas raw materials.Single-factor experiments combined with orthogonal experiments were adopted，and the formula was optimized mainly based on sensory scores.At the same time，its antioxidant activity during storage was measured.The results show that the appropriate formula for quinoa and red date yogurt is 1.55% red date powder， 0.030% mogroside， 0.200% strain， and 7% quinoa pulp （allby massfraction）.The quinoa and red date yogurt made with this formula has a complex flavor of fermented milk and quinoa and red dates， with a smooth and uniform texture. It has a sensory score of 91.5 points，and allphysical and chemical indicators as well as microbiological indicators meet the national food safety standards. In terms of antioxidant activity， the IC50 of quinoa and jujube yogurt for the clearance rates of 1，1-diphenyl-2-picrylhydrazyl radicals （DPPH-） and hydroxyl radicals （OH） were 5.9mg⋅mL-1 and 7.8mg⋅mL-1 ， respectively，which were significantly lower than those of the control yogurt， which were 42.5mg⋅mL-1 and 44.8mg⋅mL-1 . Compared with the control group，the DPPH： and OH clearance ability and iron reducing capacity of quinoa and red date yogurt were significantly improved.

Keywords： quinoa; red dates; yogurt; sensory evaluation; antioxidant activity

藜麦是我国古老的农作物，享有“黄金谷物”“粮食之母”的美誉，作为营养丰富的伪谷物具有多重功能性特征。（剩余7389字）