苹果渣粗多糖对发酵乳品质及抗氧化活性的影响

王正荣; 吴鹏; 田小磊; 郭双海; 韩丽春

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

doi: 10.13386/j.issn1002-0306.2022050325

王正荣^1,,
吴鹏¹,
田小磊¹,
郭双海^2, ,,
韩丽春^{1, 3}

1.
河北工程大学生命科学与食品工程学院，河北邯郸 056107
2.
邯郸科技职业学院农牧系，河北邯郸 056046
3.
邯郸市天然产物与功能食品开发重点实验室，河北邯郸 056107

基金项目: 2021年度校博士专项基金项目（SJ2101003095）。

详细信息

作者简介:
王正荣（1978−），女，博士，副教授，研究方向：农产品加工与贮藏，E-mail：wazhro@qq.com

通讯作者:
郭双海（1973−），男，硕士，讲师，研究方向：食品发酵工程，E-mail：1622306806@qq.com

中图分类号: TS251.1
计量
- 文章访问数: 28
- HTML全文浏览量: 11
- PDF下载量: 3
- 被引次数: 0
出版历程
- 收稿日期: 2022-05-27
- 网络出版日期: 2023-02-03
- 刊出日期: 2023-03-15

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

1.
School of Life Science and Food Engineering, Hebei Engineering University, Handan 056107, China
2.
Agriculture and Animal Husbandry Department, Handan Vocational College of Science and Technology, Handan 056046, China
3.
Handan Key Laboratory of Natural Products and Functional Food Development, Hebei Engineering University, Handan 056107, China

摘要

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。
- 苹果渣粗多糖 /
- 发酵乳 /
- 品质 /
- 流变学特性 /
- 抗氧化性
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.
- apple pomace crude polysaccharide /
- fermented milk /
- quality /
- rheological properties /
- antioxidant activity

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图 1 苹果渣粗多糖对发酵乳中乳酸菌活菌数的影响

Figure 1. Effects of APCP on viable cell count of fermented milk

注：不同小写字母表示不同处理组之间差异显著（P<0.05），表2~表3，图2~图4、图7同。

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图 2 苹果渣粗多糖对发酵乳酸度的影响

Figure 2. Effects of APCP on titratable acidity of fermented milk

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图 3 苹果渣粗多糖对发酵乳pH的影响

Figure 3. Effects of APCP on pH of fermented milk

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图 4 苹果渣粗多糖对发酵乳持水力的影响

Figure 4. Effects of APCP on water-holding capacity of fermented milk

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图 5 苹果渣粗多糖对发酵乳储能模量G'的影响

Figure 5. Effects of APCP on storage modulus G' of fermented milk

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图 6 苹果渣粗多糖对发酵乳损耗模量 G''的影响

Figure 6. Effects of APCP on loss modulus G'' of fermented milk

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图 7 苹果渣粗多糖对发酵乳DPPH自由基清除率的影响

Figure 7. Effects of APCP on DPPH free radical scavenging ability of fermented milk

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图 8 苹果渣粗多糖对发酵乳羟自由基的影响

Figure 8. Effects of APCP on hydroxyl free radical scavenging ability of fermented milk

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图 9 苹果渣粗多糖对发酵ABTS⁺自由基的影响

Figure 9. Effects of APCP on ABTS+ free radical scavenging ability of fermented milk

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表 1 发酵乳感官评分标准

Table 1. Sensory evaluation standard of fermented milk

因素	评分标准	分值（分）
色泽	色泽均匀一致，具有一定的光泽度	17～20
	色泽不均匀，但无明显色差	11～16
	色泽不均匀，有明显色差	0～10
组织状态	凝固性好、无或少量乳清析出、质地均匀	25～30
	凝固性一般、稍有乳清析出、有分层	15～24
	凝固性差、大量乳清析出，有大颗粒状凝块	0～14
口感	酸甜适中、口感细腻可口	25～30
	口感较为细腻爽滑，酸甜感一般	15～24
	口感不够细腻，有苦涩感	0～14
滋味	具有和谐的发酵乳的香气，无异味	17～20
	发酵乳特有的味道比较淡，稍有异味	11～16
	失去发酵乳的滋味，有异味	0～10

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表 2 苹果渣粗多糖对发酵乳色泽的影响

Table 2. Effects of APCP on color of fermented milk

多糖添加量（%）	L^*	a^*	b^*
0	90.00±1.40^a	−2.15±0.07^e	8.04±0.08^e
0.06	87.27±1.27^b	−0.53±0.08^d	9.06±0.76^d
0.08	86.15±0.83^bc	−0.19±0.11^c	11.12±0.47^c
0.10	85.14±1.20^c	1.11±0.06^b	11.68±0.20^bc
0.12	83.06±1.40^d	1.36±0.05^a	12.04±0.24^ab
0.14	81.62±1.01^d	1.42±0.10^a	12.67±0.79^a

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表 3 苹果渣粗多糖对发酵乳质构的影响

Table 3. Effects of APCP on textural properties of fermented milk

多糖添加量（%）	硬度（g）	咀嚼性	黏性（g·s）	内聚性
0	109.33±7.59^d	63.71±4.53^d	56.98±3.55^d	0.48±0.01^b
0.06	139.08±8.85^c	92.85±5.32^b	84.20±2.57^b	0.49±0.01^b
0.08	149.03±7.84^b	93.02±4.11^b	87.65±1.77^b	0.49±0.02^b
0.10	185.41±9.73^a	126.10±5.86^a	120.74±2.17^a	0.53±0.01^a
0.12	158.75±7.50^bc	82.37±4.65^c	78.31±2.47^c	0.53±0.01^a
0.14	107.16±7.50^d	61.65±5.00^d	59.17±3.61^d	0.49±0.02^b

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表 4 苹果渣粗多糖添加量对发酵乳感官评分（分）的影响

Table 4. Effect of APCP on the sensory quality (scores) of fermented milk

多糖添加量（%）	色泽	组织状态	口感	滋味	总分
0	13.2	19.2	22.1	14.3	68.8
0.06	15.9	21.3	22.5	15.6	75.3
0.08	16.8	25.9	27.1	16.3	86.1
0.10	17.3	27.9	27.3	18.3	90.8
0.12	15.7	25.7	26.6	15.9	83.9
0.14	14.1	22.3	23.7	14.2	74.3

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